Two-Tiered Poinsettia Cake
Additional Information
Step 1
Make flowers 1 day in advance. Prepare royal icing following recipe directions. Tint large portion red and small portion yellow. Use tip 352, 1 5/8 in. lily nail, and red icing in cut decorating bag to make 35 to 40 poinsettias. Use tip 2 and yellow icing to make dot centers. Let dry at least 24 hours.
Step 2
Make cakes. Prepare batter following recipe directions. Bake and cool two 6-in. and two 8-in. cakes. Stack and fill for 2-layer cakes, 4-in. high.
Step 3
Cover cakes with fondant. Prepare buttercream icing following recipe directions. Prepare cakes with buttercream; cover cakes with fondant. Prepare cakes for stacked construction. Assemble cakes.
Step 4
Add border and dots. Use tip 5 and white buttercream icing in cut disposable decorating bag to pipe bead bottom borders. Use dots of icing to attach poinsettias along top edge of each cake. Use tip 2 and white buttercream icing to pipe random dots around top half of each cake.
![20" Rolling Pin Guide Rings](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dw91aea0fe/images/product/1907-1010/1907-1010RlpRngPrd08YB copy.jpg?sw=89&sh=89&sm=fit "20" Rolling Pin Guide Rings")
The classic Christmas Poinsettia may be piped in white, pink or red. It's one of the more shallow flowers piped in the lily nail. Don't push foil more than halfway into the cup.
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
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.