Out for a Stroll Baby Shower Cake
Additional Information
Step 1
In advance: Make flowers. Add 1/2 teaspoon Gum-Tex to 8 oz. fondant; roll out 1/16 in. thick. Cut 35 flowers using pansy cutter from Flower Making Set. Place on thick foam and cup centers using dogbone tool. Let dry in Candy Melting Plate dusted with cornstarch. Add tip 2 dot centers with royal icing. Let dry.
Step 2
Also: Make wheels. Roll out remaining fondant 1/8 in. thick. Cut 8 rounds for wheels using Comfort Grip cutter. Let dry 24 hours on cornstarch-dusted board. Decorate with royal icing. Divide wheel into 8ths; pipe spokes with tip 14 outlines. Add tip 14 shell border. Attach flower to center. Let dry.
Step 3
And: Prepare foamcore board. Also cut 3 cake boards to fit 10 3/4 x 7 7/8 in. oval cake with 3/4 in. clearance on all sides. Tape together and wrap with foil.
Step 4
Bake and cool 1-layer large oval, 2-layer smaller oval; bake and cool 1/2 egg cake using firm-textured batter such as pound cake. Position 2-layer oval on prepared board; ice smooth. Add dowel rods for support where egg cake will sit. Trim 2 1/2 in. off narrow end of egg cake; position on oval for hood. Ice hood smooth, adding icing as needed for rounded shape.
Step 5
Pipe 2 rows of tip 127 ruffles around hood; pipe 3 rows of tip 127D ruffles around sides (work from bottom up). Add tip 14 shell borders on hood and around oval. Ice large oval smooth. Pipe tip 17 shell top and bottom borders. Use icing to attach flowers. Pipe tip 352 leaves. Make 2 bows using ribbon and attach to hood and stroller with icing.
Step 6
At party, use 8 in. plate to mark legs; push in pillars. Use icing to attach 2 wheels to each pillar. Position plate on pillars; attach stroller cake to plate with icing.
Products
Golden Yellow Icing Color
Leaf Green Icing Color
Gum-Tex
Meringue Powder
cornstarch
Products
Crystal-Clear Cake Divider Set ((7 1/2 in. Twist Legs, 8 in. Plate))
Cake Boards
Fanci-Foil Wrap
1/4 in. thick foamcore board
Ruler
Knife
1/2 in. wide white ribbon ((2 ft. long))
The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.
Make a simple, versatile leaf to add realistic details to flowers. Leaf tips can also be used to make simple flowers, such as sunflowers.
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.
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.
