This multi-layered round cake, topped with a Party Pony Pan cake and pretty-in-pink (and purple) decorations, is sure to please diminutive divas. Color Flow plaques, piped-icing borders and personalized message give this cake a lovely lift.
Several days in advance: Make
plaques for cake sides. Use pattern to make 10 ovals; tape to board and cover with waxed paper. Outline with tip 2 and full-strength color flow; fill in with thinned color flow. Let dry. Using royal icing, fill 10 tip 102
roses with tip 6 bases; let dry. Pipe 140 small
drop flowers with tip 225 and 30 medium with tip 129; add tip 2 dot centers. Make extras to allow for breakage; let dry. Attach center rose plus 3 medium and 10 small
drop flowers to each oval using royal icing dots. Let dry. Brush all with Pearl Dust.
Bake and cool Pony cake plus 2-layer base cake (bake four 2 in. high Half-Rounds to make 4 in. high round).
For Pony cake, use tip 3 to outline all features. Pipe in ear, eye, pupil, nostril and bridle (pat smooth with finger dipped in cornstarch). Cover with tip 16
stars and tip 18
pull-out star mane.
For round cake, pipe tip 16
shell bottom border; cover with tip 126
ruffle. Use Cake Dividing Set to divide cake sides into 10ths; attach prepared ovals at marks, about 1/2 in. down from top edge. Mark midpoint between ovals at top edge; use tip 4 to pipe 2 double
drop strings, each 2 1/2 in. wide, 1 1/2 in. and 1 in. deep. Attach small
drop flower at midpoint; pipe tip 4 dots over ends.
Position Pony cake.
Pipe tip 3 message.
Position small drop flowers, about 1 in. apart, around edge.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.