Jelly-Bean-Cake-Feature-01.jpg|1
Jelly-Bean-Cake-Feature-01.jpg|1

Star Fill-In Jellybean Cake

Use the star fill-in technique to make this fun and colorful jellybean cake. Outline your shapes using a cookie cutter, then simply color inside the lines with tinted icing. Top your cake with real jellybeans for the perfect finishing touch! A fun cake to make for any spring celebration, this jellybean cake is sure to satisfy everyone’s sweet tooth!
  • Prep3 hr
  • Total Time5 hr
  • Skill LevelIntermediate
Print Recipe

Ingredients

  • Favorite cake mix or recipe

  • Creamy White Decorator Icing – 4 lb. Tub

  • Corn starch

  • Pink Icing Color

  • Golden Yellow Icing Color

  • Orange Icing Color

  • Violet Icing Color

  • Royal Blue Icing Color

  • Kelly Green Icing Color

  • Pastel jellybeans

  • Pearlized Jimmies

  • 6-Cell Easter Sprinkles

  • Supplies

  • 6 x 2 in. Round Pan

  • Cooling Grid

  • Disposable Decorating Bags

  • 13 in. Angled Spatula

  • Cake Leveler

  • 6 in. Cake Boards

  • 18-Piece Easter Cookie Cutter Set (jelly bean cutter used)

  • Round Decorating Tip 5

Instructions

Click to mark complete

  1. Bake cakes. Prepare cake batter following recipe instructions. Bake and cool four cake layers. Trim each layer to approximately 1½ in. high.

    Fill and stack layers on cake board for 7 in. high cake.

    Ice cake smooth in white icing.

  2. Outline jellybean shapes. Place cake on upside down cake pan to raise cake above table. Dip jellybean cutter in corn starch. Mark jellybeans on cake, wiping cutter free from icing and re-dipping in cornstarch as needed.

    Place cake on serving platter before decorating.

    Add jellybeans randomly around side of cake.

  3. Outline jellybeans. Prepare decorating bag with tip 5 and white icing. Pipe elongated bead in each outlined jellybean to form highlight.

  4. Tint icing. Using Golden Yellow, Orange, Pink, Violet, Royal Blue and Kelly Green icing colors, tint ¼ cup icing each yellow, orange, pink, violet, blue and green.

    Prepare six decorating bags separately with couplers and tinted icings. Prepare all bags with tip 16.

  5. Decorate cake. Using star fill-in technique, fill in jellybeans with yellow, orange, pink, violet, blue and green icing.

    Switch all bags to tip 3. Fill in white spaces on sides of cake with dots, dashes, lines and waves.

    Prepare decorating bag with tip 1M and white icing. Pipe swirls around top edge of cake. Top each swirl with a jellybean; sprinkle with jimmies and Easter sprinkles (tweezers can be used to place sprinkles and jellybeans on cake).

Notes

How To

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