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.