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The Princess' Pony Cake Zoom

The Princess' Pony Cake


This multi-layered round cake, topped with a Party Pony Pan cake and pretty-in-pink (and purple) decorations, is sure to please diminutive divas. Color Flow plaques, piped-icing borders and personalized message give this cake a lovely lift.
Makes: Cake serves 122.
Skill Level: Easy

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Step 1

Several days in advance: Make plaques for cake sides. Use pattern to make 10 ovals; tape to board and cover with waxed paper. Outline with tip 2 and full-strength color flow; fill in with thinned color flow. Let dry. Using royal icing, fill 10 tip 102 roses with tip 6 bases; let dry. Pipe 140 small drop flowers with tip 225 and 30 medium with tip 129; add tip 2 dot centers. Make extras to allow for breakage; let dry. Attach center rose plus 3 medium and 10 small drop flowers to each oval using royal icing dots. Let dry. Brush all with Pearl Dust.

Step 2

Bake and cool Pony cake plus 2-layer base cake (bake four 2 in. high Half-Rounds to make 4 in. high round).

Step 3

Ice base cake smooth and prepare for Stacked Construction.

Step 4

For Pony cake, use tip 3 to outline all features. Pipe in ear, eye, pupil, nostril and bridle (pat smooth with finger dipped in cornstarch). Cover with tip 16 stars and tip 18 pull-out star mane.

Step 5

For round cake, pipe tip 16 shell bottom border; cover with tip 126 ruffle. Use Cake Dividing Set to divide cake sides into 10ths; attach prepared ovals at marks, about 1/2 in. down from top edge. Mark midpoint between ovals at top edge; use tip 4 to pipe 2 double drop strings, each 2 1/2 in. wide, 1 1/2 in. and 1 in. deep. Attach small drop flower at midpoint; pipe tip 4 dots over ends.

Step 6

Position Pony cake.

Step 7

Pipe tip 3 message.

Step 8

Position small drop flowers, about 1 in. apart, around edge.

Step 9

Pipe tip 18 rosettes on cake top; insert candles.

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Rose Icing Color

Rose Icing Color

Violet Icing Color

Violet Icing Color

White Pearl Dust?

White Pearl Dust?

Meringue Powder

Meringue Powder

cornstarch

cornstarch

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Discontinued

18 x 3 in. Half Round Pan

18 x 3 in. Half Round Pan

Cake Boards

Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

20 in. diameter plywood or foamcore board

20 in. diameter plywood or foamcore board

Waxed paper

Waxed paper

Toothpicks

Toothpicks

Ruler

Ruler

Tape

Tape

Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.

The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate stringwork. Called a ?drop? string because the line of piped icing is allowed to ?drop? or fall, by itself, before re-attaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.

Create this magnificant rose?the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

Add that special touch to your cake with your special someone´s name.

The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.

Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.

The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.

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