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Bake and cool 1-layer, 3 in. high cake. Position on prepared cake board. Ice smooth with buttercream icing.
For carnation, use Rotary Cutter to cut Light Blue Sugar Sheets! into 35 to 40 strips, 3 1/2 in. long x 1 3/8 in. wide. Reserve Sugar Sheets! to be used later.
Accordion fold strips, 1/4 in. wide. Brush pleats at one end with piping gel to keep in place, pinch and set aside. Repeat for remaining fans.
Use tip 8 to pipe a mound of icing on center top of cake. Insert fans in alternating directions form fan. Start straight up and down, and as you move outward, tilt slightly. Finished carnation should measure 5 to 5 1/2 in. across.
To make bottom ruffle, cut reserved Sugar Sheets! into 3 1/2 in. long x 1 in. wide strips. Cut extras, if needed. Accordion fold.
Pipe tip 8 bead bottom border. Position pleated strips against cake, resting on border. Attach strips with brush and piping gel.
Randomly place blue confetti dots on top and sides of cake.
A pleated ribbon border made from Sugar Sheets! is a great way to finish your cake.
This flower will charm everyone, with its intricate gathered layers of petals. You?d never think it was so easy to make, but thanks to Sugar Sheets!, rolling and pinching each layer is a breeze!
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts
and figure piping.