Bake and cool cone cakes. Place Cupcake Cone Baking Rack on cookie sheet. Fill rack with sugar cones. Prepare cake batter. Bake and cool cones following package directions. Trim cake to top of cone with knife, if needed.
Decorate cones. Place cones wide side down on surface.
Sugar Pearl Trees: Cover cones with thin layer of icing. Roll in gold or silver Sugar Pearls.
Coconut Trees: Cover cones with thin layer of icing. Roll in coconut. Using gold Color Mist, spray cone gold. Prepare decorating bag with small amount white icing; cut small hole in bag. Attach gold and silver Sugar Pearls with dot of icing.
Piped Trees: Prepare decorating bag with tip 21 and white icing. Starting at bottom of cone, pipe pull-out stars around cone. Using gold or silver Color Mist, spray cones. Attach gold, silver and white Sugar Pearls.
Star-Covered Tree: Using decorating bag with tip 21 and white icing, pipe stars around cone. Using gold Color Mist, spray cone gold. Attach gold Sugar Pearl to center of each star.
White Swirl Tree: Using silver Color Mist, spray cone silver. Using decorating bag with tip 21 and white icing, pipe swirl around cone. Attach gold, silver and white Sugar Pearls to icing. Sprinkle with sparkling and pearlized sugars.
For Solid Gold and Solid Silver Trees: Cover cone with thin layer of icing. Roll in assorted gold sprinkles. Using gold Color Mist, spray cone gold. Repeat for silver tree, using assorted silver sprinkles (including silver jimmies – see Helpful Hint) and silver Color Mist food color spray.
For Gold and Silver Sprinkle Trees: Cover cones with thin layer of icing. Roll in mixture of remaining gold and silver sprinkles.
Helpful Hint: To make silver jimmies, spray silver Color Mist in bowl; add handful of white jimmies. Toss to coat. Add silver Pearl Dust and small amount black Pearl Dust to achieve desired color. Pour on surface to dry, about 15 to 20 minutes.
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.
Hold bag at a 45° angle and touch tip to the surface. Squeeze at starting point so that icing sticks to surface. Now raise tip slightly, and as you squeeze, guide tip slightly above surface. To end outline, stop squeezing, touch tip to surface and pull tip away. After outline, fill in using a zigzag motion to fill area. Pat smooth using finger dipped in cornstarch.
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.
Striking drama and great dimension can be added to gingerbread with the creative touches of zigzags. Just a simple back and forth motion can form beautiful drifts of snow on roofs, eaves, windowsills, and borders for doors.
An architectural flair and welcoming appeal can be achieved by adding artistic windowpanes to a gingerbread house. Beautiful small paned windows, front bay windows and even cathedral windows can be made in a few easy steps.