Give your Independence Day celebration a pop of color with these cookie-topped treats. The cupcakes are enhanced with boldly decorated star cookies. The cupcakes are baked in Wilton Blue Celebration ColorCups baking cups for a festive flourish.
Make cookies one day in advance. Prepare and roll out dough following recipe directions. Use second smallest star cutter (2 1/4 in.) from set to cut cookies. Bake and cool cookies.
Fill in cookies. Prepare royal icing following recipe directions. Tint portions red and blue. Reserve remaining white icing. Use tip 3, cut disposable decorating bag and full-strength colored icing to outline cookies. Use thinned colored icing to fill in outline. For striped cookies, use tip 2 and thinned red to flow in stripes before icing sets. Let dry overnight.
Decorate cookies. Use tip 1 and 2, and thinned white royal icing to pipe various sized dots on red and blue cookies. For striped cookies, use tip 14 and full-strength blue royal icing to pipe stars. Let dry, about 1 to 2 hours.
Make cupcakes. Prepare batter following recipe directions. Bake and cool cupcakes. Prepare buttercream icing following recipe directions. Use tip 2A and icing to pipe swirl on cupcake. Position star cookies on cupcakes.
The star tip creates the most popular, easily accomplished decorations! The serrated
edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders,
details such as buttons and facial features, flower centers, filling in cakes baked in
Cheer on the good old USA by serving this colorful cake. Use a 6 in. round cake pan to bake the layers, and then use a simple piping technique to add decorative columns of icing shells that give this cake some stately appeal. It?s perfect for any rose garden gala or 4th of July barbecue.
Playfully present patriotic figures on top of star-splashed cupcakes. Add black licorice appendages and spice-drop feet and hands to cookies shaped with the smallest star cutter in the 101 Cookie Cutters Set.