HOW TO USE YOUR CONE
1 Fit tip tightly into cone with one finger. Fill about half full. Fold top to keep icing in.
2 Hold near top of cone. Use other hand to guide tip. For most work, hold cone at 45° angle.
3 For drop flowers and rosettes, hold cone straight up and down. Press out icing, twist cone, and release.
Try out your decorator set with our
CROSS-STITCH CAKE
Here is a simple-to-start with cake that lets you have fun trying out all the decorator tips.
Tip: have an inverted cake pan handy, to try a few practice strokes on the back. Afterwards, you can scrape the frosting off the pan and put it back in your cone.
Let’s get started!
Bake cake in 15½×10½×1″ pan at 350° (mod. oven) for 25 min. Use 1 pkg. Betty Crocker Fluffy White Frosting Mix to frost cake; save 1½ cups for Decorator Icing ([p. 9]). Tint ½ cup icing pale green. Make ABC’s and cross-stitch trim using #28 star tip. Use #4 writing tip for signature and date. Make a few flower stems in corners. Add leaves with #68 leaf tip. Tint ½ cup icing pink. Make roses, pansies, sweet peas using #104 petal tip (see below and [next page]). Tint ½ cup icing yellow. Make rosettes with #96 flower tip. Use #4 writing tip for flower centers.
TO MAKE ROSES:
1 Use #104 petal tip and flower nail. Hold cone with narrow opening of tip always up. Turning clockwise, make tiny circle for center of rose.
2 To form first petal, make standing half circle to one side of center. Add two more petals, forming triangle. Add petals, overlapping.
3 Remove rose from nail with kitchen shears ... cut almost through base of rose, place on cake, cut completely through, ease rose off.
A perfect cake deserves a perfect Frosting
Pansies: Use #104 petal tip. Hold cone with wide end of tip on cake. Make 2 flat petals, side by side. Add two smaller petals over larger petals. Connect with 1 larger petal. Add center.
Sweet Peas: Use #104 petal tip. Hold cone at 30° angle. Make one curved upright petal. Repeat on each side, making petals slightly flatter.