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In advance: Make teardrop loops using royal icing.
Cover loop pattern from 2006 Pattern Book with waxed paper and pipe 49 tip 3 loops each in violet/rose combination, rose, orange, royal blue, leaf green/lemon yellow combination and lemon yellow; let dry.
Several hours in advance: Freeze two 9 x13 in. sheet cakes, 1 1/2 in. high, to make firm for cutting.
From one cake, cut 19 rounds using large Cut-Out.
Trim 2nd cake to 1 1/4 in. high and cut into nineteen 2 in. squares.
Prepare 3 recipes of Quick-Pour Fondant Icing and tint portions to match loop colors.
Prepare cakes and cover 6 or 7 (38 total) in each color of poured icing; let set.
Pipe tip 3 lines and dots in royal icing.
Pipe a tip 3 mound on cake tops and insert 7 loops.
Position cakes on Large Cupcakes 'N More® Dessert Stand.
One of the easiest ways to create a smooth surface on cakes and cookies is to pour melted Candy Melts, thinned icing, or ganache over treats. It tastes great and the smooth surface is perfect for decorating!
Open-air loops in royal icing add a festive touch of color to crown your cupcakes!