Construction Zone! Cake Zoom

Construction Zone! Cake

Whether he?s a little guy in a sand box or a big guy with his own hard hat, this Construction Zone cake is sure to work up his appetite for birthday goodies!
Makes: Cake serves 14.
Skill Level: None

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Step 1

For Construction Worker: Cut cake board to fit bottom of Mini Stand-Up Bear Pan; cover with Fanci-Foil Wrap. Bake and cool mini bear; trim off ears.

Step 2

Outline overalls and shirt with tip 3. Pipe tip 3 dot eyes and string mouth.

Step 3

Pipe tip 5 outline for hard hat. Pipe in hat with tip 5; add tip 5 string brim and center seam.

Step 4

Flatten and smooth with finger dipped in cornstarch. Position candle on front of boy and overpipe tip 5 arms and hands.

Step 5

Cover face, arms, shirt and overalls with tip 13 stars. Pipe tip 5 shoes (smooth sole with finger dipped in cornstarch).

Step 6

Outline sole with tip 3, pipe tip 1 zigzag tread. Pipe curly hair, using tip 1 and heavy pressure.

Step 7

Pipe tip 3 dot ears and nose, tip 1 string mouth.

Step 8

For Construction Site: Ice sides of sheet cake smooth.

Step 9

Let icing crust, then pipe tip 45 diagonal bands, 1 in. apart on cake sides. Ice top of cake fluffy, building up small mounds in some areas.

Step 10

Sprinkle immediately with brown sugar and cinnamon sugar.

Step 11

Position boy, candles and icing decoration message. Pipe tip 21 shell bottom border.

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The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

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.

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.

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