Make bone cookie two days in advance. Prepare and roll out cookie dough following recipe directions. Use pattern and knife to cut bone cookie. Bake and cool.
Prepare royal icing following recipe directions. Place cookie on cooling grid over cookie sheet covered with parchment paper. Cover cookie with thinned white royal icing
. Tap to settle. Let dry overnight.
Make cake. Prepare batter following recipe directions. Bake and cool cake. Place cake on foil-wrapped cake board , cut to fit.
Use knife to trim off cockpit and tail areas from airplane cake.
Ice smooth areas of cake one day in advance. Prepare buttercream icing following recipe directions. Tint portions light blue, dark and light brown and black. Reserve remaining white.
Use spatula and light blue icing to ice cake sides smooth. Use spatula and light brown icing to ice inside ears smooth. Use tip 5 and light blue icing to pipe bead bottom border.
Decorate eyes. Use tip 2A and white icing to pipe in eyes. Pat smooth with finger dipped in cornstarch. Use tip 5 and black icing to pipe ball pupils. Pat smooth.
Decorate face and ears. Use tip 3 and dark brown icing to outline face and ears. Use tip 16 and dark brown icing to cover face and outer ears with stars and add pull-out star hair tuft.
Position bone cookie on cake. Use tip 2A and dark brown icing to pipe ball muzzle. Pat smooth. Use tip 3 and black icing to pipe dots on muzzle. Use tip 2A and black icing to pipe ball nose. Use tip 5 and light blue icing to print name on bone cookie.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.