Fit to a “T” Letter Cake


Decorated with a variety of cookies, piped flowers and fresh fruit, this Fit to a “T” Letter Cake is a sweet stunner. Colorful and flavorful, this cake is sure to make an impression at any birthday party or wedding shower. Use the Number and Letters Cake Pan Set to make any letter you’d like, then decorate your cake with a collection of sweet treats for a dessert that is literally exploding with color and flavor!
Skill Level: Intermediate

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Step 1

Two days in advance, make macarons. Prepare macaron dough following recipe instructions. Tint coral using color combination provided. Combine Creamy Peach and Pink icing colors to get coral color shown. Bake, cool and assemble following recipe instructions.

Step 2

Also two days in advance, make meringues. Prepare meringue mix according to package instructions. Divide batter into two equal portions. Using Pink icing color, tint one portion pink. Tint remaining portion dark blue using color combination provided. Combine Teal and Sky Blue icing colors to get dark blue color shown.

Prepare 16 in. decorating bag with tip 4B and pink batter. Prepare 16 in. decorating bag with tip 1M and dark blue batter. Pipe pull-out stars (pink) and stars (blue) on prepared jelly roll pan. Bake and cool following recipe instructions.

Step 3

Also two days in advance, decorate pretzels. Melt Bright White Candy Melts candy according to package instructions. Using candy dipping tools, dip pretzel twists into melted candy; transfer to parchment paper-covered board. Immediately sprinkle with nonpareils. Chill until set.

Step 4

One day in advance, pipe flowers. Tint 1½ cups vanilla decorator icing each coral and yellow using color combinations provided. Combine Lemon Yellow and Golden Yellow icing colors to get yellow color shown. Using Pink icing color, tint additional 1½ cups decorator icing pink.

Prepare 12 in. decorating bag with tip 104 and yellow icing. Using flower nail with wax paper square, pipe 2 to 3 wild roses; transfer to parchment paper-covered cake board.

Prepare 12 in. decorating bag with large rose Easy Blooms tip. Using spatula, stripe bag with yellow icing; fill with coral icing. Pipe 2 to 3 roses on parchment paper-covered cake board.

Prepare 12 in. decorating bag with small rose Easy Blooms tip and pink icing. Pipe 3 to 4 roses on parchment paper-covered cake board.

Prepare 12 in. decorating bag with small mum Easy Blooms tip and coral icing. Pipe 3 to 4 mums on parchment paper-covered cake board.

Freeze all piped flowers overnight.

Step 5

Bake cake. Prepare pan with desired letter according to package instructions. Prepare cake batter following recipe instructions. Bake and cool cake.

Carefully torte cooled cake.

Step 6

Tint icing. Using Pink icing color, tint 4 cups creamy decorator icing light pink. Prepare decorating bag with tip 6B and light pink icing. Pipe stars covering bottom cake layer. Place top layer on top. Pipe stars covering top layer.

Step 7

Decorate cake. Top cake with macarons, meringues, pretzels, piped flowers, Sugar Pearls, raspberries, blueberries, plums, blackberries and lemon rind curls.

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Backordered:

Favorite Cake Mix or Recipe

Favorite Cake Mix or Recipe

Pretzel Twists

Pretzel Twists

raspberries

raspberries

blueberries

blueberries

plums

plums

blackberries

blackberries

lemon rind

lemon rind (curls)

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The wild rose is a pretty year-round flower piped about the size of the head of Flower Nail 7. For a more cupped shape, increase the angle you hold the tip.

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.

The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.

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