https://www.wilton.com/feeding-his-game-face-cake/WLPROJ-671.html
Feeding His Game Face Cake
Perfect for the baseball enthusiast, this fun cake has your favorite player root-root-rooting for the home team! The Juggling Clown Pan creates the perfect background for this terrific torte.
Makes:
Cake serves 12.
Skill Level:
None
Products available at:
Additional Information
Step 1
On cooled cake, trim off tie, hat, hair, mouth and cuff areas. Ice smooth sides, face area and background areas with Lemon/Golden Yellow icing combination.
Step 2
Trace face pattern with toothpick. Outline body, mouth, eyes and shoes with tip 4.
Step 3
Pipe-in shoes, mouth and tongue with tip 4 (smooth with finger dipped in cornstarch).
Step 4
Pipe tip 16 zigzag soles; add tip 4 outline laces, detail and dot eyelets. Outline and pipe-in tip 3 lightning bolts.
Step 5
Cover shirt, pants, arms and face with tip 16 stars; overpipe nose, ears and hands for dimension.
Step 6
Pipe tip 1A hat; add tip 104 stand-up brim.
Step 7
Pipe tip 3 ball button and string lines on hat.
Step 8
Pipe tip 18 star bottom border. Print tip 2 message. Position candles.
Ingredients
Products
Copper Icing Color (light skin tone)
Lemon Yellow Icing Color
Golden Yellow Icing Color
Red-Red Icing Color
Black Icing Color
Royal Blue Icing Color
cornstarch
Tools
Products
Cake Board
Fanci-Foil Wrap
Toothpick
Feeding His Game Face Cake is rated
out of
5 by
1.
Rated 4 out of
5
by
blueeyedaries from
The star tip decorating is what takes the cake on this one. Just a little tip for a beginner is to "dirty ice" the cake before decorating to cover the cake on the areas where your stars may not touch. When you use the technique of your finger dipped in cornstarch to smooth the mouth and tongue, be sure not to smear the black into the red, you may consider icing the black, smoothing it, then icing the tongue in red, then smoothing that. Be sure not to wait until your buttercream is too crusted over or it will show cracks. Not sure if my consistency was too thick, but I find this technique to work best when the icing is still "wet".
Date published: 2011-05-13