Cut out 5 clowns and circus train from cookie dough. Using Easel Pattern, cut 4 easels to support train cookies. Bake and cool.
Using royal icing, outline cookies with tip 3 strings. Pipe in small areas with tip 3, large areas with tip 5 (smooth with finger dipped in cornstarch). Cover remaining area with tip 13 stars. Add tip 16 zig zag "smoke" to circus engine. Let dry.
When dry, attach easels and candles to backs of train cookies with royal icing.
Make 10 drop flowers with tip 224. Add tip 3 dot to flowers.
Ice 2-layer cake smooth. Using Cake Dividing Set, dot mark sides into 10ths. Using Circus Tent Pattern, with toothpick, mark 5 tents on sides. Mark tracks on cake top.
Outline tents with tip 3 strings. Pipe in flags with tip 3 (smooth with finger dipped in cornstarch). Fill in tents with tip 13 stars. Add tip 102 ruffles.
Outline railroad ties with tip 5, rails with tip 16. With tip 13, print message in stars write name. Edge cake top and base with tip 16 rosette borders. Trim top border with tip 16 stars.
Pipe clumps of tip 233 pull-out grass alongside tracks. Add drop flowers. Push clown cookies onto sides. Position cookie train on cake top.
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.