Groom On The Green
The bride?s ready to stroll down the aisle?but the groom has a quick 9 on his mind! The 3-D Cruiser Pan creates the perfect getaway car for this charming cake design.
Cake serves 12.
Wrap together two boards cut to fit cake; attach to a larger foil-covered board with icing.
Trace door pattern on cake board, cut out, and wrap with foil. Insert 2 lollipop sticks in corrugations and set aside.
Cut 2 sticks to 3 in. long, wrap with foil, extending at end to form club heads.
Ice windows and open door area of cake smooth. Cover rest of cake with tip 16 stars.
Add tip 3 dot door handles. Pipe tip 2A outline bumpers, tip 1A spiral tires, tip 2A dot hubcaps. Add tip 5 dot headlights and taillights, tip 3 steering wheel.
Pipe tip 12 ball heads and bodies, tip 8 arms; for extended arms, cut sticks to 3 in., insert in filled bag, squeeze and pull out stick from bag. Insert into cake.
Pipe tip 1 facial features, tip 2 hands; attach clubs and overpipe tip 2 fingers.
Add tip 1 lines on club head and grip. Insert door and cover with tip 16 stars. Position topper.
The ball shape makes bold borders and is the first step to learn for figure piping. Vary the basic look by adding stars, dots or spirals on the ball shapes.
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.
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.
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.