Worth Your Weight in Gold Cake
Additional Information
Step 1
Two days in advance, make banner. Roll out gum paste to 1/8 in. thickness. Using craft knife and hand-drawn pattern, cut out banner shape. Dry flat, face down, on cornstarch-covered surface.
Prepare gum glue adhesive following recipe instructions. Using gum glue, attach lollipop sticks to back of banner. Let dry, face down, for 1 to 2 days.
Step 2
One day in advance, decorate banner. Using large brush, remove excess cornstarch from front of banner. Prepare ¼ cup royal icing according to package instructions. Prepare decorating bag with tip 2 and royal icing. Pipe message on banner; let dry 15 minutes. Reserve remaining icing for later step.
In small bowl, spray gold Color Mist until a puddle of liquid forms. Using smallest brush, outline banner and paint over letters. Let banner dry 8 to 10 hours.
Step 3
Bake cakes. Prepare cake batter following recipe instructions. Bake and cool three layer cakes. Level, fill and stack for 6 in. high cake. Ice smooth with white decorator icing.
Step 4
Decorate cake. Using reserved royal icing, pipe “thank you” around cake.
Cut a 6 in. circle from wax paper; place on top of cake. Cut strips of wax paper; place under edge of cake to protect surface from overspray. Using gold Color Mist, spray sides of cake. Remove wax paper from top and bottom of cake.
Prepare decorating bag with tip 4B and white decorator icing. Pipe pull-out stars around top of cake. Sprinkle stars with combination of pearlized sprinkles mix. Insert banner into center of cake.
Products
Gold Color Mist Shimmering Food Color Spray, 1.5 oz.
Variations
In Stock (ships in 1-2 business days)
cornstarch
6 3/4 cups needed Favorite Cake Mix or Recipe
Products
![Perfect Results 6" Round Cake Pan](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dw12c6a87c/images/product/2105-6975/2105-6975_1.jpg?sw=89&sh=89&sm=fit "Perfect Results 6" Round Cake Pan")
The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.
There's no need to have a plain gingerbread house roof if you have a spatula on hand. Many different textures can be created by using a spatula to make a look of fallen snow, shingles and stucco.
Hold bag at a 45° angle and touch tip to the surface. Squeeze at starting point so that icing sticks to surface. Now raise tip slightly, and as you squeeze, guide tip slightly above surface. To end outline, stop squeezing, touch tip to surface and pull tip away. After outline, fill in using a zigzag motion to fill area. Pat smooth using finger dipped in cornstarch.
The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!
Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.
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.
Striking drama and great dimension can be added to gingerbread with the creative touches of zigzags. Just a simple back and forth motion can form beautiful drifts of snow on roofs, eaves, windowsills, and borders for doors.
An architectural flair and welcoming appeal can be achieved by adding artistic windowpanes to a gingerbread house. Beautiful small paned windows, front bay windows and even cathedral windows can be made in a few easy steps.
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.
Icicles capture the magical moment of snow falling and gracefully trailing down a winter cottage. Add this magical look effect to roof edges, windowsills and trees.
