Little ballerinas are sure to love this sweet Pink Pirouettes Ballerina Cake. Fun for celebrating birthdays or dance recitals, this cute cake design can be customized to look just like your little dancer! Bake your cake in the Airplane Pan to get the proper shape for this cake, and have fun personalizing your little ballerina with a fun pink tutu that girls of all ages will enjoy!
Make cookies. Prepare and roll out cookie dough following recipe
directions. Use knife and pattern to cut out legs. Use knife and 6 in. cake circle
as a guide to cut a circle for head and arms, 6 in. dia. Bake and cool cookies.
Melt pink Candy Melts candy according to package directions. Use melted
pink candy in cut disposable bag to attach a 6 in. cookie treat stick to back of
cookie legs; leave 2 1/2 in. extended at top to insert into cake. Chill until firm, 3
to 5 minutes.
Decorate dress. Use dark rose icing for dress. Use tip 3 to outline dress top,
2 1/2 in. long, with rounded neckline 1 in. deep. Use tip 17 to fill in dress top with
stars. Use tip 127D to pipe four rows of ruffles for skirt. Begin first row, 1 1/4 in.
from cake bottom edge. Pipe additional rows, 3/4 in. from previous row. Use tip 5
to pipe outline belt. Flatten and smooth with finger dipped in cornstarch.
Decorate hair. Use tip 17 and black icing to pipe pull-out star hair in wing
area of cake.
Decorate head, arms and legs. Use tip 17 and skin tone icing to attach
cookie head to cake top. Use tip 3 and skin tone icing to outline arms and
separate legs. Leave 1 1/2 in. at toes open. Use tip 3 and dark rose icing to
outline and fill in slippers, 1 1/2 in. long. Use tip 5 and dark rose icing to pipe
lines for straps. Pat smooth toe area with finger dipped in cornstarch. Use
edge of spatula to score separation of slippers.
Use tip 17 and skin tone icing to cover head, neck, arms and legs with stars.
Use tip 5 and black icing to pipe dot eyes and outline smile. Use tip 5 and icing
to pipe skin tone dot nose and rose dot cheeks. Use tip 17 and black icing to
pipe pull-out star bangs.
Insert legs cookie at bottom of cake, about 3/4 in. below top edge. Use large
marshmallows to support cookie.
Complete cake. Use tip 17 and dark rose icing to pipe overlapping rosettes
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.
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.