Practice your piping techniques when decorating this cheerfully detailed Teddy Bear with Block Pan cake. Turn the cake?s block shape into a cupcake by mounding and piping icing and sprinkling with Rainbow Jimmies Sprinkle Decorations.
Ice cake sides and background areas smooth. Mound a small mound of icing on bottom of block area for dimension.
Outline bear using tip 4. Pipe tip 3 zig zags for bottom of foot, smooth with spatula. Pipe tip 98 vertical lines for bottom half of cupcake. Pipe in tip 4 facial features.
Pipe tip 4 dot foot pads (flatten and smooth with finger dipped in cornstarch). Pipe tip 16 stars on bear. Using tip 12 and heavy pressure, pipe swirls of icing on cupcake top, pat with linger dipped in cornstarch. Add sprinkles.
Pipe tip 3 message. Pipe tip 18 rosette bottom border. Cut gum drops in half and position on alternating rosettes. Position candle in cake.
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.
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.
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.