Party Royalty Cake
Smiley-faced cookie flames and confetti sprinkles guarantee good times will rule the day. Ice a Crown Pan cake with a lively combo of icing colors; pipe on vividly hued candles and embellishments.
Cake serves 12; each cookie serves 1.
One day in advance, make cookies. Use pattern to cut out flame cookies; bake and cool.
Use tip 3 and full-strength yellow-tinted color flow to outline cookies; thin down color flow and use to fill in tops of cookies and let dry.
Use FoodWriter? to draw facial features on candles.
Bake and cool cake. Ice top half and sides of cake blue and bottom half and sides of cake white. Pipe 1A candles with tip 47 (smooth side up) stripes.
Pipe tip 2 yellow bead border between blue and white iced area on cake top.
Pipe tip 17 blue zigzag garlands under candles; add tip 4 orange balls at garland points.
Pipe tip 21 violet rosettes at base of "cake design" on top border. Pipe tip 4 bead bottom border.
Position cookie flames on cake and add confetti sprinkles from Flower Medley Sprinkle Assortment.
The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!
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.
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts
and figure piping.
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.