Flamingo Cake Zoom

Pink Flamingo Cake

Whether you’re celebrating a tropical birthday, a sunny retirement, or just a fun garden party, this Pink Flamingo Cake is sure to be the talk of the town. Made using the 3-Tier Paisley Pan Set, this cool cake decorating idea is a fun addition to any holiday or get-together. Creative decorators could even add holiday décor to their flamingo for a Florida Christmas Party or a whimsical decorations for an Alice in Wonderland themed shower.
Skill Level: None

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Step 1


Make cookies. Prepare and roll out cookie dough. Use knife and patterns to cut five head/ neck cookies and one wing cookie. Bake and cool cookies.

Step 2

Prepare base board. Use pan and head/neck pattern as a guide to cut board. Wrap with Fanci-Foil wrap.

Step 3

Bake and cool 9 in. x 6 in. paisley cake. Position on prepared board. Prepare buttercream icing following recipe directions. Tint portions black and rose; reserve remaining white.

Step 4

Decorate head/neck. Use spatula and white icing to sandwich head/neck cookies together. Ice top half of beak smooth in white, bottom half in black. Use tip 16 and rose icing to cover remainder of cookie with stars. Use tip 10 and black icing to pipe dot eye.

Step 5

Decorate cake. Position head/neck cookie on board next to cake. Use spatula and rose icing to fill in any gaps and to create a smooth seam from cookie to cake. Use tip 16 and rose icing to cover cake and wing cookie with stars. Position wing on cake.

Step 6

Make legs and feet. For legs, use scissors to cut three dowel rod pieces, 8 in., 5 in. and 4 1/2 in. long. Tint fondant light rose. Use 9 in. fondant roller with pink guide rings to roll out 1/16 in. thick. Use knife to cut strips, 1 in. wide the same length as dowel rods. Brush rod with piping gel. Wrap strip around rod and smooth seam with fingers.

For bent leg, roll a fondant ball 1/2 in. dia. Insert 4 1/2 in. and 5 in. rods at angle shown (5 in. rod will be top of leg).

Use knife and pattern to cut two feet. Let dry 1 to 2 hours on cornstarch-dusted board.

Step 7

Assemble cake. Insert 8 in. leg into cake, leaving 7 in. exposed. Insert bent leg about 1 in. deep into cake, letting it rest on straight leg. Use piping gel to attach feet to legs.

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3-Tier Paisley Pan Set ((smallest [9 in. x 6 in.] used))

$49.99 $37.49  

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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.

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.

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