3 Cheers For You! Cake
Additional Information
Step 1
Bake and cool three 1-layer, 8 x 2 in. cakes. Use craft knife to cut 3 dowels 5 1/2 in. long. Ice cake thick. Comb side using wide side of decorating comb. Insert dowel rods in cake sides for arms; ice smooth with spatula and pat smooth with finger dipped in cornstarch. Fill ends of dowel rod arms with icing, using tip 9. Insert candles and pipe tip 9 fingers.
Step 2
Trace Face Pattern with toothpick. Pipe in tip 9 whites of eyes, tip 4 pupils, mouth, cheeks and tongue (smooth all facial features with finger dipped in cornstarch). Pipe tip 2110 rosette on top center of cake; insert dowel rod candle in center of rosette. Pipe tip 9 drip mark and tip 16 pull out star flame.
Step 3
At top border, mark 4 in. wide area above face to leave open . Beginning at either side of open area, pipe tip 3 double drop string border, 1 in. and 1 3/4 in. deep. Pipe tip 2110 rosette top border. Pipe tip 16 rosette candleholders and insert candles. Pipe tip 21 shell bottom border.
Products
8 x 2 in. Round Pan
Lazy Daisy Server
8 in. Straight Spatula
Craft knife
Toothpick
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.