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Lots and Lots of Dots Cake Zoom

Lots and Lots of Dots Cake


Go just dotty for this whimsical design! Decoration is simple using Sugar Sheets! and the Layered Circles Cutting Insert Set.
Makes: 40 Servings
Skill Level: None

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Step 1

Bake and cool 6 in. and 10 in. two-layer cakes. Tint buttercream light green. Ice smooth with buttercream. Prepare for stacked construction.

Step 2

Using 3 3/4 in. heart cutter from set and green FoodWriter, outline two hearts on the back side of Light Green Sugar Sheets! Cut out hearts using Rotary Cutter. For initial, use green FoodWriter and cutter from 101 Cookie Cutter Set to trace letter on Black Sugar Sheets! Cut out letter using Rotary Cutter. Brush letter with piping gel and attach to one of the hearts. Using piping gel, attach hearts together with lollipop stick in between. Set aside.

Step 3

Using Rotary Cutter, cut seven strips, 1 in. wide, from short end of Bright Green Sugar Sheets! Using piping gel, attach four strips to base of bottom tier and three strips to base of top tier. Trim, if necessary. Using Rotary Cutter, cut seven strips, 1/2 in. wide, from short end of Black Sugar Sheets! Using piping gel, attach four strips to base of bottom tier and three strips to base of top tier overlapping the green strips. Trim, if necessary.

Step 4

Using punch with Small Circle Cutting Insert, punch 25 circles each from Black and Bright Green Sugar Sheets! Brush with piping gel and attach to cake.

Step 5

Insert heart initial topper in cake.

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Lots and Lots of Dots Cake is rated 4.8 out of 5 by 4.
Rated 5 out of 5 by from I made this cake for a graduation party and used buttercream instead of fondant. It was a hit! Everyone loved it and it can be modified to meet any occasion.
Date published: 2011-05-15
Rated 4 out of 5 by from Loved this but covered it in fondant and put a fondant bow on top and it was easy, cute and everyone loved it! Will make again!
Date published: 2011-05-14
Rated 5 out of 5 by from Adorable! The different colors and patterns of the sugar sheets will be fun to use on this cake--looks like a pro!
Date published: 2011-05-12
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