Business is Blooming! Cake
Additional Information
Step 1
At least 1 week in advance, make cart and bunny ears: Prepare two gum paste recipes.
Step 2
Cut ears and let dry on cornstarch-dusted flower formers. Cut two 3 x 6 in. awnings, one 4 1/2 x 6 in. countertop.
Step 3
Tint portion light blue and cut one 4 1/2 x 3 in. side and two 6 x 3 1/2 in. front/back pieces. Poke holes in countertop with lollipop stick. Let all pieces dry on cornstarch-dusted board.
Step 4
When dry, tint portion dark blue and cut awning strips 1 1/2 in. wide x 3 in. long; attach to awning with water. Let dry 2 days.
Step 5
In advance, using royal icing, make 30 each rose and yellow tip 224 drop flowers with tip 2 white dot centers. Make extras for breakage; let dry.
Step 6
Tint white candy lavender, pink, yellow and green; Mold tulips and mini bar flower boxes using painting method. Mold flowerpots in cordial cups mold, using white and cocoa candy tinted with orange color.
Step 7
Cut bottom of tulips flat and attach to pots with candy. Make spaghetti whiskers using tip 3 and royal icing; let dry in craft block. Tint shredded coconut green (see below) link to below instructions.
Step 8
Bake and cool lamb cake. Pipe-in inside ears with tip 3 and rose royal icing. Cut slots in cake and insert ears. Lightly ice cake smooth in buttercream.
Step 9
Attach cart on back of cake with icing.
Step 10
Make brace for awning: Cut lollipop stick pieces; four 7 in., two 4 1/4 in. and two 2 3/4 in. Insert 7 in. sticks through countertop holes and through cake. Hot glue smaller sticks horizontally to tops of 7 in. sticks for brace sides. Glue awning sides together at right angle, then glue to brace.
Step 11
Pipe-in tip 3 eyes and mouth, dot nose. Build up icing for paws. Cover bunny, paws and outside ears with tip 18 stars; overpipe mouth and nose area. Edge cart with tip 3 beads.
Step 12
Attach drop flowers to cart and candy flower boxes with icing; add tip 352 leaves. Attach ribbon bow with icing. Insert whiskers. Add tip 2 message. Position tinted coconut and candy.
Step 13
Tinting Shredded Coconut: Place desired amount of coconut in plastic bag, add a few drops of color and knead until color is evenly blended. Dry on waxed paper.
Products
Sky Blue Icing Color
Rose Icing Color
Brown Icing Color
Lemon Yellow Icing Color
Leaf Green Icing Color
White Candy Melts® Candy
Light Cocoa Candy Melts® Candy
Meringue Powder
thin spaghetti (Uncooked)
cornstarch
coconut (Shredded)
Products
11 3/4 in. Lollipop Sticks
Cake Board
Fanci-Foil Wrap
8 1/2 in. wide satin ribbon
Ruler
Pizza cutter
Hot Glue Gun
Waxed paper
Craft block
Zip-Close Plastic Bag
Adding color details to candies makes them more realistic and much more fun! For large areas of color, it's best to paint the melted candy right in the mold before the whole candy is molded using a decorator brush. Or, for very small details like vines, mouths and messages, melted candy should be piped onto molded candies using a parchment bag with a small hole cut in the tip.
Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.
Create this magnificent rose - the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!
Make a simple, versatile leaf to add realistic details to flowers. Leaf tips can also be used to make simple flowers, such as sunflowers.
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.
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.
Add that special touch to your cake with your special someone´s name.
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.