Tiered cake design celebrates a milestone birthday with all the fanfare the guest of honor deserves! Use Sugar Sheets!TM Edible Decorating Paper with Diamond Border and Swirl Punch to create the frilly toppers and side panel decorations.
In advance: Make numbers (two of each). Using cutters from set as a guide, trace numbers with
black FoodWriter on back (shiny) side of light green Sugar Sheets!, reversing as needed. Cut out using craft knife. Let dry overnight on waxed paper-covered board.
Bake and cool 2-layer 8 in. cake (4 in. high tier) and 3-layer 6 in. cake (trim one layer for a 5 in. high tier). Ice smooth. Prepare for
Stacked Construction. Cut and attach Sugar Sheets! Decorations with piping gel as described below.
Use Rotary Cutter to cut 1 1/4 in. wide light green strips. Cut 10 strips 4 in. long for 8 in. tier, eight strips 5 in. long for 6 in. tier. Attach strips to cake sides, 1 1/4 in. apart, trimming if necessary. Cut 1 1/2 in. wide white strips 4 1/2 in. long for 8 in. tier, 5 1/2 in. long for 6 in. tier. Use Border Punch with Diamond Cutting Insert to cut strip. Turn strip, line up points and cut again for lattice design. Trim as needed. Repeat and attach to green strip. Pipe tip 5 bead bottom borders. For swirls, cut white strips 1 3/4 x 8 in. long. Use Punch Set with Swirls Cutting Insert to cut seven swirls from each strip. Hold ends with tweezers; twist in opposite directions to curl. Repeat as needed for 90 swirls. Insert ends in icing to secure. Repeat to decorate both tiers. Sandwich numbers over lollipop sticks, brushing with piping gel to attach and leaving 4 in. extended at bottom; insert into cake.