Spring Floral Cones

Ingredients & Tools
Instructions

Instructions

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Bake cones.
Prepare cake batter following recipe instructions. Place cone rack on cookie pan. Fill rack with sugar cones. Add 2 tablespoons batter to each sugar cone. Bake according to package instructions. Let cool.
Prepare cereal treats.
Prepare cereal treats following recipe instructions. Create 1¾ in. mound. Using icing or melted candy, attach mounds to top of cones. Set aside.
Melt candy.
Melt Bright White candy according to package instructions. Divide equally into three portions.
Color Combinations for candy: Combine Pink and touch of Violet candy colors to get pink candy color shown. Combine Green and Black candy colors to get light green candy color shown.
Using candy color combinations provided, tint one potion pink and one portion light green. Using Green candy color, tint remaining portion dark green.
Prepare decorating bags separately with melted pink, light green and dark green candy. Cut small hole in each tip. On wax paper-covered board, pipe various petals, leaves and fern branches. Chill until set, about 5 to 10 minutes.
Decorate cones.
Icing: Combine Rose and Violet icing colors to get pink color shown. Combine Violet and Royal Blue icing colors to get purple color shown. Combine Royal Blue and Violet icing colors to get blue color shown. Combine Orange, Lemon Yellow and Ivory icing colors to get light orange color shown. Combine Orange, Rose and Ivory icing colors to get dark orange color shown. Combine Juniper Green and Royal Blue icing colors to get light green color shown. Combine Kelly Green, Juniper Green and Black icing colors to get dark green color shown.
Using icing color combinations provided, tint ½ cup icing each pink, purple, blue, light orange and dark orange. Additionally tint 1 cup icing each light green and dark green. Using ivory icing color, tint ½ cup icing ivory.
Prepare two decorating bags with couplers. Fill separately with light and dark green icing. Alternating between tips 352, 103 and 104, pipe light and dark green leaves on each cone, varying sizes.
Prepare decorating bag with tip 104; fill with pink and purple icing, allowing colors to mix in bag. Pipe rows of sweet peas on each cone.
Prepare decorating bag with tip 14; fill with blue icing. Pipe pull-out stars, varying in size and length, around top of each cone.
Prepare decorating bag with tip 103; fill with light orange icing. Pipe small ruffles on each cone. Switch to tip 2D; pipe 2 to 3 swirl drop flowers in small group.
Prepare decorating bag with tip 104; fill with dark orange icing. Using dot technique, pipe groupings of 2 to 3 flowers on each cone.
Insert candy petals, leaves and ferns.
Prepare decorating bag with coupler and ivory icing. Alternating between tips 2 and 4, pipe dots in center of flowers and around flowers to fill in spaces. Switch to tip 14. Pipe stars and pull-out stars to fill in extra spaces.

Notes

How To

How to Pipe a Pull-Out Star
The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.
How to Pipe Icing Leaves
Make a simple, versatile leaf to add realistic details to flowers. Leaf tips can also be used to make simple flowers, such as sunflowers.
How to Pipe Dots
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.
How to Pipe Ruffles
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.
Sweet Peas
Here is one of the fastest, easiest-to-make flowers in the garden. Try piping them in variegrated shades.
How to Pipe Swirl Drop Flowers
Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.
How to Pipe a Star
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.