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