That Cracks Me Up! Cake
This tongue-in-beak design is sure to earn smiles from your holiday
guests! The wings and feet are made using tulip-shaped cookies.
The star fill-in technique makes decorating easy.
Cake serves 12.
Cut and bake four tulip cookies. After cooling, cut bottom off two cookies, angled to fit against cake sides for wings. Ice bottom cookie feet smooth in orange buttercream; let crust.
Mark face pattern on cake with toothpick. Outline shell and cracks with tip 4. Pipe tip 4 whites of eyes (pat smooth with finger dipped in cornstarch); add tip 4 pupils (pat smooth).
Pipe tip 7 mound for beak; shape with finger. Pipe tip 3 line across beak. Cover face with tip 16 stars, egg with tip 18 stars.
For legs, cut two dowel rods to 8 in. Using tip 4, cover bottom 3 1/2 in. of each rod with orange buttercream; smooth.
Insert uncovered portion of rods into cake, 1 in. up from bottom.
Cover tops of feet cookies with tip 18 stars; attach to legs with icing, resting bottom edge against cake board.
Position wing cookies against cake sides, propping up with marshmallows. Beginning at tips, cover wings with tip 352 pull out feathers.