Ice cake sides and background areas smooth. Mark patterns with toothpick. Using buttercream and tip 3, outline pattern areas in yellow and fill in with white. Outline crown with tip 3; fill in with tip 16 stars. On base of crown, pipe 7 circles with tip 5, building up for dimension (pat smooth with finger dipped in cornstarch). Pipe tip 14 pull-out stars around circles.
Tint piping gel rose, green and violet. Pipe in pattern areas using tinted piping gel in cut parchment bag. Pipe tip 3 ball bottom border.
Combine Lemon Yellow with Golden Yellow for yellow shown. Combine Violet with Rose for violet shown.
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.
Rated 4 out of
I used the basis of this design to make a birthday cake for "my little prince." I changed it a bit in that I did it all with buttercream, took out the large diamond and changed the ovals to diamonds. This gave me a space to write his name (important for birthday cakes!). I kind of wish I had done the gems in gel as they would have "popped" more, but overall it was a very successful cake!