CAKE DECORATING, CANDY & COOKIE BOOKS

Exciting new cake, cookie, candy and food ideas Step-by-step decorating instruction Complete selection of unique and innovative products Check out the "Theme Parties" section! Check out  Over 200 exciting decorating ideas: Pull the entire party together with great themes like pirates and princesses, dinosaurs and golfer's treats. Plus, a selection of fun cupcakes for a kids' decorating party! "Desserts in 3-D" Special Section: Cakes in amazing 3-D shapes that stand up on the table to join the fun! From a multi-tier rocket ship to a candy and cake dollhouse filled with detailed fondant furniture, you'll discover that cakes can become almost any shape you can imagine. A gallery of breathtaking Wedding Cakes, including a chocolate stairstep design with embossed fondant flowers, a 4-tier cascade of openwork pastel flowers and special designs for Destination Weddings. Kids' favorite characters: featuring Disney/Pixar WALL•E, Abby Cadabby, Care Bears™ and Dora the Explorer. 10 website exclusive cake projects – including a baby in the bathtub, western stagecoach, a colorful volcano and more.  Great new wedding cakes  The star is the Vegas wedding cake! Or the Hawaiian one. Great use of the large cupcake pan. Treasure chest cake,

2009 Wilton YEARBOOK Over 200 exciting decorating ideas: Pull the entire party together with great themes like pirates and princesses, dinosaurs and golfer's treats. Plus, a selection of fun cupcakes for a kids' decorating party!  "Desserts in 3-D" Special Section: Cakes in amazing 3-D shapes that stand up on the table to join the fun!  From a multi-tier rocket ship to a candy and cake dollhouse filled with detailed fondant furniture, you'll discover that cakes can become almost any shape you can imagine.  A gallery of breathtaking Wedding Cakes, including a chocolate stairstep design with embossed fondant flowers, a 4-tier cascade of openwork pastel flowers and special designs for Destination Weddings.  Kids' favorite characters, featuring Disney/Pixar WALL•E, Abby Cadabby, Care Bears™ and Dora the Explorer. Step-by-step decorating instructions.  Complete selection of unique and innovative products.  2009  Yearbook at a glance...  Find the perfect cake for any celebration in our most exciting collection ever! You'll discover over 180 amazing all new designs in tune with today's favorite themes and colors. Our Castle magic special section shows you how to transform an ordinary tiered cake into a captivating castle centerpiece. From a princess birthday palace to Santa's toy tower, you'll find an incredible castle cake that will be the hit of your party! You can also enter your own spectacular castle design and win great prizes in our Castle Decorating Contest. As always, you'll find the best in traditional and contemporary wedding designs, festive holiday desserts, today's hottest character cakes, wonderful cupcake creations and more. Featuring step-by-step instructions, technique resource guide, complete product section and a website link to more great designs. Soft cover, 8x11 inch 240 pages. YEARBOOK  Wilton's 2009 Yearbook - a wonderful addition to any decorator's library. #1701-2042 $12.00 available here Wilton's 2009 Yearbook - a wonderful addition to any decorator's library.  #1701-2042 $14.00 PATTERN BOOK - a sister to the Yearbook with patterns to decorate cakes shown in the yearbook. Duplicate many of the beautiful designs featured in the 2009 Yearbook. Includes over 100 decorating outlines to transfer to your cake. Easy-to-follow instructions.  Soft cover 47 pages of patterns. #408-2042 $9.99  HERE For help transferring patterns to cakes Wilton Spanish 2009 Yearbook of Cake Decorating - ¡Sus celebraciones más emocionantes comienzan aquí! Esta nueva edición del anuario de Wilton se llena de los diseños uno-de-uno-buenos para las tortas y los postres adornados que harán el partido inolvidable. Usted descubrirá sobre 200 tortas, galletas, caramelos y más que sorprenden que fijaron el tono para su acontecimiento. De las tortas de cumpleaños para los niños y los adultos a los postres festivos del día de fiesta para cada estación, usted encontrará el los diseños dimensionales increíbles como el cohete envían, un stand-up manosean la abeja - incluso una casa de muñecas encantadora, con muebles fantásticos de la pasta de azúcar. Como el mejor en la boda tradicional y contemporánea diseña, las tortas del carácter, las creaciones de la magdalena de la diversión y más más calientes de hoy. La atracción de instrucciones graduales, guía del recurso de la técnica, la sección del producto y un Web site conectan a diseños mayores. Cubierta suave; 240 paginaciones. #1701-2043 $13.99

It's Fun Being #1! Cake

 Instructions:
Step 1
Several days in advance: Make clown heads. Tint portion of melted candy using orange candy color. Mold heads in candy melting plate; refrigerate until firm then unmold. Attach lollipop sticks to backs with melted candy.
Step 2
Also: Mold candy plaque in #1 cake pan using 2 pks. melted white candy. Attach confetti to border using melted candy dots.
Step 3
And: Pipe royal icing clowns . Let dry for 2 days. Later: Set plaque face down on board cushioned with bubble wrap. Use melted candy to attach 2 plastic dowel rods to candy plaque, 1?in. from narrow side edges with 2 in. exposed at the bottom. Reinforce back of clowns with tip 6 and royal icing. Let set several hours.
Step 4
Bake and cool 1-layer cakes using 2 largest ovals from set. Ice smooth and prepare for Stacked Construction. Beginning in back, mark cake edge for garlands 3?in. apart on top cake, 3 3/4 in. apart on bottom cake. Pipe tip 3 double drop strings, 3/4 and 1 in. deep, between marks. Pipe tip 12 balls for balloons (smooth with finger dipped in cornstarch). Pipe tip 8 bead bottom borders. Pipe name with tip 6. Lightly mark where plaque dowel rods will go into cake. Sharpen 2 wooden dowel rods and push through both cakes at marks. Position plaque by sliding plastic dowel rods over wooden rods and through top cake.

*Combine Violet with Rose for violet shown.

Cupcake Critters
Picture this herd parading across your table. And, then imagine the smiles they’ll bring to guests’ faces. We show you how to use fondant additions to turn Silly-Critters Silicone Baking Cups cupcakes into happy-faced beasts.
Instructions:
Step 1
In advance: Make fondant hats. Tint portions of fondant green, rose, blue and violet. Shape a fondant cone 3/4 in. high, 1/2 in. diameter at base. Stand on waxed paper-covered board. Use royal icing and tip 1 to pipe pull-out fringe at base and tip. Let dry.
Step 2
Also in advance: Make fondant animal heads and tails. Tint about 1 1/2 oz. fondant for each in rose, brown, blue and yellow. Attach fondant pieces using a damp brush. Pipe details using royal icing. Let heads dry on cornstarch-dusted surface at least 24 hours.
Step 3
For pig: Roll a 1 1/2 in. ball of fondant for head and flatten slightly. Use knife to cut mouth. Roll 2 teardrops 3/8 x 1/2 in. high for ears; pinch to shape and attach. Roll a 1/2 in. ball for nose; flatten and attach. Use round end of thin handle modeling stick to indent nostrils. Pipe tip 3 features. Roll a 3/16 x 4 1/4 in. fondant log for tail; wrap around lollipop stick to curl then remove stick. Let dry.
Step 4
For horse: Roll a 1 3/4 in. ball of fondant into oblong shape. Use knife to cut mouth. Roll out fondant 1/16 in. thick. Cut two 5/8 in. high triangles for ears; attach. Use round end of thin modeling stick to shape inner ears and indent eyes and nostrils. Cut two 1 1/4 x 3/4 in. rectangles for sides of mane; cut partial slits 1/8 in. wide with knife and attach. Cut two 2 1/2 x 1 1/2 in. rectangles for center mane areas and one 1 x 3/4 in. rectangle for forehead. Cut slits as above and attach. Cut a 2 1/2 x 1 3/4 in. rectangle for tail; cut partial slits, roll and pinch to secure end. Pipe tip 3 features. Let dry.
Step 5
For lion: Roll out fondant 1/16 in. thick. Using large round Cut-Out, cut back mane support base. For head, roll a 1 1/2 in. ball of fondant; flatten slightly. Attach to mane base with damp brush. Shape 1/2 in. balls for ears; cut 1 side and attach. Roll a 1/2 in. long teardrop for nose; attach. Pipe tip 3 features. Roll a 3 x 1/4 in. fondant log for tail; curve. Let dry.
Step 6
For elephant: Roll out fondant 1/16 in. thick. Cut 2 ears using medium heart Cut-Out. Flatten top half of heart with finger for upper ear section. Reverse for opposite ear. For head, roll a 1 1/4 in. ball of fondant; flatten slightly. Attach to ears with damp brush. Roll and curve a 1 x 1/2 in. log for nose; indent tip with round end of thin modeling stick and attach. Pipe tip 3 features; outline and fill in inner ears. Roll a 1 3/4 x 1/4 in. log for tail; curl. Let dry. Attach a 3 in. lollipop stick to back of all heads for inserting into cupcake. Insert the end of the stick into the back of head, approximately 1/4 to 1/2" depending on the thickness of each head. You might have to make a small hole in the back of the head with the end of the stick or small knife. Attach in place with thinned fondant adhesive and allow them to dry. Angle the stick down slightly rather than straight out so it will go into the cupcake.
Step 7
Bake and cool cupcakes in silicone cups supported by cookie sheet. Tint buttercream icing to match heads. Cover tops and build up icing with tip 2A; smooth with spatula. Position heads; insert tails. Pipe tip 3 pull-out dot fringe for lion's mane and tip of lion, and elephants tail.

Breathtaking Blossoms! Cake
Don’t be misled...this large cupcake-shaped cake is over 7 inches high! The 2-part Dimensions pan makes it easy to impress and a snap to decorate with flower-shaped icing decorations and 3 iced cookies.
Instructions:
Step 1
Bake and cool 3 cookies (make extras to allow for breakage). Use tip 3 and full-strength color flow to outline cookies; fill in with thinned down icing and let dry.
Step 2
Bake and cool cake. Use tip 12 to pipe vertical lines on base. Randomly add flower sprinkles to cake side and pipe tip 1 vines and flower centers. Add tip 349 leaves to flowers.
Step 3
Position top of cake and spatula ice.
Step 4
Use full-strength color flow to pipe dots in center of cookies; sprinkle with cake sparkles. Attach cookies to top of cake with icing. Pipe tip 352 leaves on flower cookies.

Clowns Are This Much Fun! Cake
Make one single-serve Clowns are This Much Fun Cake for each party guest or make just one as a special treat for the guest of honor and make a larger cake to serve to the party guests. Either way, everyone will have a ball!
Instructions:
Step 1
Roll out cookie dough and for each clown, cut out 1 clown head/hat using pattern. Bake and cool. Using royal icing, ice face smooth; using tip 16, cover hat with stars. Add trim and pom-pon using tip 16 pull out stars. Place cookie on wax paper covered board and pipe tip 3 swirled hair. Add tip 2 dot and string facial features. Let dry. Attach lollipop stick to back of cookie using royal icing. Let dry.
Step 2
Roll out spice drops in granulated sugar and cut into 2 hand shapes. Cut 4 lollipop sticks to 3 in. long and insert 1 stick into spice drop for arm, then thread on 1 marshmallow. Make 2. Using royal icing, cover arms with tip 16 royal icing stars. Using tip 124, add ruffle cuff.
Step 3
Insert 1 stick in 1 marshmallow to form leg. Cover with tip 16 royal icing stars. Make 2. Let dry
Step 4
Bake and cool 2 mini ball cakes. Sandwich together with buttercream icing and cover with tip 16 stars and tip 3 buttons. Insert arms and legs. Pipe tip 124 neck ruffle. Insert cookie head. Position cookie feet, securing with dots of icing.

*Combine Violet and a small amount of Rose for shade shown.

Cupcake Kingdom Castle Cake
This fantastic fortress ideally suits every little princess. Build the royal compound from Dimensions® Giant Cupcake Pan cakes done up in pretty-in-pink-and-purple icings.
Instructions:
Step 1
*Combine Violet with Rose for violet shade shown.

In advance, using royal icing, make 300 tip 225 drop flowers with tip 2 dot centers. Make extras to allow for breakage and let dry. Trim 1 in. off open end of 4 sugar ice cream cones. Beginning at bottom edge, pipe tip 16 pull out stars for branches. Let dry.
Step 2
Bake and cool 5 complete cupcakes and one extra bottom. Ice cupcakes tops and bottoms smooth in buttercream icing. Using Cake Divider Set, dot mark cupcake tops into 8ths 1 in. from bottom edge up to top points. On 4 of the cupcake tops, between one division section trim 1 in. off cupcake so that cake will sit flush against center cake when assembled. Set aside.
Step 3
Decorate cupcake bases: Mark windows 1 1/2 x 1 in. and 2 1/2 x 1 1/2 in. doors on cupcake bases. Outine and fill in using tip 5. Smooth with finger dipped in cornstarch. Using tip 3 pipe drapes, scrolls around windows, door heart, and door knob. Add tip 2 dots. Position tops on bases. Pipe tip 3 beads on tops at division marks. Attach drop flowers with dots of icing to form garland.
Step 4
Assemble cakes: Turn extra cupcake bottom upside down, position on foil-covered base board and prepare for stacked construction. Position one assembled cupcake on top. Arrange cupcakes around center stacked cupcake, positioning cut edges flush against center cake.
Step 5
Ice board around cakes. Position trees. For bushes, outline cupcakes using tip 12. Overpipe for dimension. Cover with tip 16 stars. Attach drop flowers.
Step 6
Make pennants: Using card stock cut out 2 in. wide x 1 in. high pennants and attach to lollipop sticks using transparent tape. Insert into castle cake tops. Attach drop flowers at insertion point.

For a Big Celebration Cake
Build a tastier candle! Stack five 6 in. x 2 in. Round Pan cakes and cover with colorful fondant. Add zigzag-edged fondant strips cut with our Fondant Ribbon and Cutter Embosser Set.
Instructions:
Step 1
2 days in advance, make flame. Tint 3 oz. fondant yellow and add 1/2 teaspoon Gum-Tex. Roll out 3/16 in. thick. Cut out flame using pattern; let dry on cornstarch-dusted cake board 24 hours. Brush fondant flame lightly with water and add yellow sugar. Let set. Thin fondant with a small amount of water and attach lollipop stick to back. Let set 24 hours.
Step 2
Bake 5 1-layer rounds and cool. Place on cake boards cut to fit and prepare for fondant covering. Divide fondant into 12 oz. portions and tint rose, yellow, blue, green and violet with a little rose added. Cover cakes with fondant. Dowel rod cakes and stack. Position 1 dowel rod through all 5 tiers. Roll out remaining tinted fondant 3/16 in. thick, set up cutter with zigzag wheel and 1/3 in. spacer. Cut 18 in. long strips and attach to cake tiers at seams with damp brush. Bottom border strip is cut in half horizontally.
Step 3
Roll out white fondant 3/8 in. thick and cut smallest rounds. Attach to cake with damp brush. Insert flame into cake top.

*Combine Violet with Rose for violet shade shown.

Fungus Friends Mini Cake
These bug-hosting mushrooms couldn’t be cuter! Create the fungus forms from cupcake tops and bottoms baked in a Dimensions Multi-Cavity Mini Cupcakes Pan.
Instructions:
Step 1
*Combine Christmas Red and Red-Red for shade shown.

Position base of cupcake upside down on foil-covered board and ice smooth. Position cupcake top on board cut to fit and ice smooth.
Step 2
Roll a small amount of white fondant 1/16 in. thick. Using large opening of tip 12, cut out circles. Using smallest heart from cutter set cut 2 hearts for butterfly wings. Let wings dry on cornstarch-dusted board. Position circles on cake top.
Step 3
Color small amounts of fondant leaf green, lemon yellow, rose and sky blue. Make butterfly: Roll 13/16 in. ball of fondant for body, 5/8 in. ball for head. Attach with brushstrokes of water. Cut 2 pieces string licorice 3/4 in. long and insert into head. Roll 2 very small balls rose fondant and attach to ends of licorice. Attach wings with brushstrokes of water. Pipe tip 1s dot and string eyes and mouth. Position on cake top.
Step 4
Make caterpillar: Roll four balls leaf green fondant 9/16, 1/2, 7/16, 3/8 in. diameter. Cut 2 pieces string licorice 3/4 in. long and insert into head. Roll 2 very small balls blue fondant and attach to ends of licorice. Pipe tip 1s dot and string eyes and mouth. Position at cake base.

Home Sweet Home Cake
Home Sweet Home cake stands over 12 inches high! This dreamy two-story confectioners’ cottage is made using our Dimensions® Large and Mini Cupcake pans.
Instructions:
Step 1
Bake and cool 1 large and 1 small cupcake cakes. Trim 1 in. off top of large cupcake top.
Step 2
Using tip 10, pipe vertical lines on base of small cupcake. Using tip 12 and heavy pressure, pipe vertical lines on base of large cupcake.
Step 3
Using tip 5, outline and fill in doors and windows. Smooth with finger dipped in cornstarch.
Step 4
Overpipe windows and door frame with tip 5 and attach small confetti sprinkles. Outline and fill in door window using tip 3, pipe dots. Attach confetti doorknob.
Step 5
Assemble and stack cakes. Spatula ice tops of cupcakes and sprinkle with sugar.
Step 6
Using Cake Divider Set, divide large cupcake into 8ths and small cupcake into 6ths. Using tip 5, pipe string garland between marks.
Step 7
Attach Jumbo Confetti at points. Shape 1 in. ball of red fondant into cherry shape, indent for stem and insert licorice piece for stem. Position on cake top.

Littlest Limo Cake
Greet the new arrival with the Littlest Limo Cake. Perfect for baby shower or christening, this pint-sized transport sports cookie wheels and candy-coated 3-D cakes for the carriage.
Instructions:
Step 1
Make cookie wheels. Bake and cool 4 cookies using roll out cookie dough and smallest round cutter from set. Prepare Color Flow Icing. Using tip 2, outline and full strength color flow icing, Fill in with thinned icing. Let dry. Outline spokes with tip 5 and full strength icing. Let dry.
Step 2
Bake sport ball cake. Cool. Cut top cake in half for top of carriage. Place cakes on cooling grid over pan. Melt candy and pour over cakes. Let set in refrigerator. Turn cakes over (flat side up) and pour a small amount of candy and smooth with spatula; let set in refrigerator. Position on Fanci-Foil wrapped cake board. Using buttercream icing, pipe tip 104 ruffle around carriage hood. Pipe tip 3 beads on ruffle and on edge of carriage. Add tip 2 dot flowers. Attach cookie wheels to carriage with icing.

Neon Dots Cake
Neon Dots Cake is over 8 inches tall! Dimensions® Giant Cupcake pan bakes the fun 3-D shape. Easy-to-pipe lines and Confetti Sprinkles make short work of this birthday-ready project.
Instructions:
Step 1
Bake and cool cake.

Step 2
Pipe tip 12 vertical lines on cake side; add confetti sprinkles.

Step 3
Position top on cupcake and cover with tip 1M swirls; add cake sparkles.

*Combine Leaf Green and Lemon Yellow for green shown.

Put on a Hat and Party! Mini Cake

Instructions:
Step 1
Bake and cool cake.

Step 2
Build up top of cake with fondant to increase height. Divide fondant and tint 10 oz. yellow, 1 oz. each pink, orange, and violet, 4 oz. green. Prepare cake for fondant covering by icing in buttercream icing and cover with rolled fondant.

Step 3
Roll out fondant 1/8 in. thick and cut circles using large open end of tip 2A. Attach to cake using damp brush. Roll out green fondant 1/8 in. thick. Cut 1 x 4 in. strip and fringe long edge with 3/4 in. long slits 1/8 in. apart.

Step 4
Roll up and attach to hat peak with damp brush. Cut 1 x 2 in. strip of green fondant; fringe both long edges 1/8 in. apart 3/8 in. deep. Fold in half, attach to bottom edge of cake with icing.

Step 5
Repeat until base is covered.

*Combine Violet with Rose for violet shade shown.

Ready to Plant Mini Cake
How does your garden grow? Create a perennially tasty treat by planting a cookie flower on a lollipop stick stem in a Dimensions Multi-Cavity Mini Ice Cream Cones Pan flowerpot cake.
Instructions:
Step 1
In advance, make cookies. Roll out cookie dough and cut one flower and one medium leaf for each flowerpot. Bake and cool. Using tip 3 and full strength color flow icing, outline flower petals, flower center and leaf. Let set. Flow in with thinned icing. Let set. Using full strength icing, add vein to leaf. Let set.
Step 2
Cover lollipop stick with green florist tape. Attach sticks to back of flower and leaf cookies using melted candy. Let set.
Step 3
Bake only bottom half of ice cream cone. Cool and ice smooth in buttercream icing. Using buttercream icing, edge top of flowerpot using tip 2B. Cover cake top with cookie crumbs. Insert cookies on sticks into cake top.

*Combine Brown and Orange for brown shade shown

Shark Bite! Cake
Turn a Jaws-themed party jovial with a grinning great blue created from two First and Ten Football Pan pound cakes. Enhance the fishy form with fondant fins and piped-icing features.
Instructions:
Step 1
Several days in advance, make fins: Add 1/2 teaspoon Gum-Tex to 6 oz. fondant. Roll out fondant and using patterns, cut out 1 Tail Fin, 1 Dorsal Fin and 2 Pectoral Fins (reverse pattern for 2nd pectoral fin). Let dry on cornstarch-covered board for 2-3 days. Attach lollipop sticks to underside of fins with thinned fondant adhesive, leaving 2 1/2 in. extended. Let dry.
Step 2
Bake 2 football cakes using firm-textured batter such as pound cake. Cool.

Step 3
Assemble cakes, trimming bottom side to sit level if needed.
Step 4
Mark mouth on cake using Mouth Pattern. Outline and fill in with tip 3, smooth with finger dipped in cornstarch. Mark eye positions using back of tip 1A as size guide. Pipe tip 1A eyeballs, smooth. Pipe tip 3 pupils, flatten slightly. Pipe tip 352 teeth.

Step 5
Cover body with tip 17 stars. Insert tail fin, dorsal fin and pectoral fins.

Star Billing Cake
Mark their star-powered achievements with a Dimensions® Giant Cupcake Pan cake topped with a cookie star. Emphasize piped-icing lines on the base with Jumbo Stars Sprinkles.
Step 1
Bake and cool cookies (make extras to allow for breakage). Ice top smooth and pipe tip 2 swirl.
Step 2
Bake and cool cake.

Step 3
Pipe tip 12 vertical lines on sides of cake base. Add jumbo stars to raised sections, alternating colors.

Step 4
Position top on cake and cover with tip 1M swirl. Add cake sparkles.

Step 5
Secure cookie on cake top with tip 12 dot of icing.

Stunning Stripes Cake
Piped-icing stripes topped with Jumbo Diamond Sprinkles spark interest on a Dimensions® Giant Cupcake Pan cake. Amplify interest by icing the top with fluffy mounds of white buttercream.
Instructions:
Step 1
Bake and cool cake.

Step 2
Pipe tip 5 lines on the side indentions of cake.

Step 3
Pipe tip 12 lines in between indention lines (smooth with finger dipped in cornstarch).

Step 4
Attach coordinating color jumbo diamond sprinkles to stripes with to 5 dots of icing. Slightly trim off top of cake to form a rounded look.

Step 5
Position cake top on base and ice fluffy with spatula.

*Combine Leaf Green and Lemon Yellow for green shown.

Champagne Dessert Cake
Toast the happy occasion with a Champagne Dessert cake. This versatile design is perfect for engagement or anniversary parties, wedding showers , a new house or new job, as well as New Year’s Eve!
Instructions:
Step 1
Bake baby bottle cake plus 4 standard cupcakes without liners. Cool. Prepare double thick cake board covered with Fanci-Foil Wrap. Level tops of cupcakes; cut 3/4 in. off sides of 3 cupcakes and 1/2 in. off side of one. Cut top off bottle. Position bottle cake and cupcakes on prepared board. Arrange cupcakes on cut sides, sandwiching together with icing; large cupcake is top cork. Ice cakes smooth building up low areas of bottle with icing.
Step 2
Tint 32 oz. fondant green. Roll out 1/8 in. thick. Cover bottle and smooth. Roll out remaining fondant 1/8 in. thick and cut 7 x 6 in. rectangle. Brush with damp brush and position on bottle top; pinch and shape to top of bottle to resemble foil. Use patterns and cut out neck label and bottle label; attach with damp brush. Cut out circle using round geometric crinkle cutter; attach. Using tip 2 pipe scroll design and message on label. Using a small amount of clear vanilla extract and gold Pearl Dust, paint foil and seal on label.

Combine colors for green shade shown

Destination Fun! Cake
We’ve got lift-off! Build a lively hued rocket ship by reshaping a Baby Bottle Pan cake with window, wing and exhaust pipe cookies and piped-icing details.
Step 1
In advance, make cookie patterns. Cut 2 windows, 4 wings (reverse 2) and 4 exhaust pipes. Bake and cool. Sandwich two sets of wings and exhaust pipes with buttercream icing. Pipe tip 6 detail lines on both. Set aside.
Step 2
Bake and cool cake. Build up nipple section of bottle with icing to form cone shape. Ice bottle area smooth with spatula to fill in gaps. Use toothpick to mark pattern for door and windows. Center door is 1 in. from neck of bottle. Place windows 5/8 in. each from door. Mark center line on cone. Measure 2 in. place mark on bottle neck and draw line with toothpick from 2 in. mark diagonally to center tip to form diagonal lines. Pipe lines on cone of rocket with tip 6. Ice door and windows smooth and outline with tip 6. Add tip 21 zigzags to bottom area of cone. Add candy-coated chocolate details. Add large spice drop to top of rocket. Add cookie wings and exhaust pipes.

*Combine Leaf Green with Lemon Yellow for green shown.

Loving The Cup Cake
Declare him a champion! Construct this major award trophy from cakes baked in our Baby Bottle and Wonder Mold Pans. A great cake for Father’s Day or sports banquets.
Step 1
Bake Wonder Mold and Baby Bottle cakes. Cool. Cut Wonder Mold cake in half vertically. Trim 1 in. off bottom. Trim curved top off bottle cake. Prepare both cakes for fondant covering, position on foil-covered board.
Step 2
Roll out fondant; cover cakes. Using Comfort Grip Round Cutter, cut disc of fondant. Attach to cake using brushstrokes of water. Cut 1/4 in. thick x 3/4 in. wide x 11 in. long strip of fondant, attach to top edge with brushstrokes of water. Use 3 1/2 oz. fondant and roll 2 3/4 in. diameter logs to form "S" and "reverse S" shaped handles. Roll 1/2 in. diameter logs and attach to area where cakes connect. Roll 3/8 in. diameter logs and attach to base.
Step 3
Using buttercream icing and tip 3, pipe scrolls around disc and along top edge. Pipe "#1". Using tip 8, pipe scrolls on base.

Witch Tooth Shall I Brush Today? Cake
Simple techniques are all you need to create this fun-loving Halloween visitor. She’s covered with icing stars, zigzags and pull-out star hair that even beginners can handle with ease.
Step 1 Bake and cool cake.
Step 2 Shape nose and chin out of fondant, insert lollipop sticks into fondant and position in cake. Form 9 oz. of fondant into 1 1/2 in. high hat brim. Lay across cake following ship's impression.
Step 3 Star fill in hat and brim with tip 18 stars, leaving a 1 1/4 in. band undecorated for hatband and buckle. Using tip 18, cover band with zigzags. Cover buckle with tip 18 stars.
Step 4 Using tip 3, outline and fill in eyes, and mouth. Cover face nose and chin with tip 18 stars. Pipe tip 3 eye highlights and tooth.
Step 5 Starting at bottom of cake, pipe tip 18 pull out stars for hair.

Bubbling With Excitement Cake
Any Mom-to-be will be Bubbling With Excitement when you deliver this cute cake. Ready-to-use fondant is used to shape the baby, umbrella and other creative details.
Step 1
Several days in advance, mix 8 oz. of fondant with 1 teaspoon of gum-tex. Tint 4 oz. copper and 4 oz. lemon yellow/golden yellow combination. Roll copper fondant 1/8 in. thick and use Round Cookie Cutter to cut head. Use large open end of any tip to cut two copper cheeks. Roll out 1/4 in. ball of copper fondant and flatten slightly for nose. For hand, roll out copper fondant 1/8 in. thick, use medium round Cut-Out; cut circle in half and cut three slits to form fingers. Let all pieces dry on surface dusted with cornstarch.
Step 2
For umbrella, roll fondant 1/8 in. thick and use pattern to cut shape. Emboss spokes of umbrella with embosser wheel. Let dry on surface dusted with cornstarch. Roll out 6 in. x 1/4 in. yellow fondant log and flatten ends slightly for umbrella handle. Use 1/4 oz. of white fondant for each foot of tub. Let dry on cornstarch dusted surface.
Step 3
Bake and cool cake. Ice sides and background smooth. Outline tub with tip 3 and fill in with tip 16 stars. Overpipe tub outline with tip 3 and build up with tip 16 stars. Position feet on tub.
Step 4
Draw facial features on baby's face with FoodWriter. Attach nose and cheeks with tip 3 dots of icing. Position face on cake. Position umbrella handle on cake and shape hand around it. Roll out various sizes of white fondant balls and attach to cake with tip 3 dots of icing. Position umbrella top on cake. Pipe tip 21 bottom shell border. Print tip 3 message. Add ball on umbrella top with tip 3 dot of icing.

Combine Lemon Yellow and Golden Yellow for yellow shade shown.

Birthday Blowout! Cake
Two smiling cookie dinosaurs emerge from the forest on this prehistoric cake design. Meanwhile, the volcano overhead is ready for a Birthday Blowout with piping gel lava on an icing covered mountain.
Step 1
Cut 1 of each dinosaur, reverse standing dinosaur before cutting. Bake and cool. For standing dinosaur, outline with tip 3 and cover with tip 14 stars. Add tip 3 pull-out spikes on spine. Pipe tip 3 eyes, mouth and lines on stomach. For shorter dinosaur, cover with tip 14 stars. Pipe spots, spikes, feet, eye and mouth with tip 3. Set aside.
Step 2
Bake and cool cake. Ice bottom half of cake green and top half brown. To create lava, use tip 10 to pipe white icing about 4 in. at longest point and ice smooth. Tint piping gel orange and red. Smooth orange piping gel over icing, then add red gel. Position cookies. Pipe tip 8 rocks and add tip 233 pull-out grass on bottom border and around rocks.
Step 3
To make palm trees, cut spearmint leaves into fourths, dip into granulated sugar. Place 3 leaves in flower forming cup; pipe melted candy into center. Position pretzel stick into candy and let set in refrigerator. Position trees into cake and pipe tip 233 pull-out grass around trees.
Step 4
Cut cloud pattern from cardstock and print message and designs with marker. Attach lollipop stick to back with melted candy; let set. Insert into cake top with set.

*Combine Brown with Red-Red for brown shown.

Tea Pot Cake
A few artistic additions turn a Princess Carriage Pan cake into a tea-for-two tableau. Use our patterns to shape cookies that stand in as teacup and saucer and the teapot’s spout and handle.
Instructions:
Step 1
Using Roll Out Cookie Dough, Patterns and smooth wheel of Cutter/Embosser, cut out 2 teacups, spout, and handle. Bake and cool. Prepare Color Flow Icing. Outline and flow in teacups, let dry overnight. Using buttercream icing, add tip 3 flowers, tip 2 vines, tip 349 leaves, tip 4 rim on plate. Set aside.
Step 2
Bake and cool cake. Ice background areas and cake sides smooth in buttercream icing. Attach spout and handle cookies. Ice teapot smooth. Outline cake and cookies with tip 3. Pipe tip 3 scallops on top. Cover teapot with tip 14 stars. Using tip 12, pipe flower and center, add tip 4 vines and tip 68 leaf. Pipe tip 4 heart and teardrops on top. Overpipe scallops. Add tip 8 bead bottom border. Position cookie teacups, securing with dots of icing.

*Combine Leaf Green and Lemon Yellow for green shown

Ghostly Ride Cake
Click picture to enlarge
How many ghosts do you think would fit inside this creepy carriage? Two have already joined the bats and spiders on the outside of this fun Halloween cake.
Step 1
Bake and cool cake.
Step 2
Ice sides and background areas of cake smooth. Ice windows and inside wheels smooth.
Step 3
Using tip 3 pipe curtains. Add tip 2 spider webs. Outline windows with tip 5. Add tip 3 outlines and star fill in using tip 16.
Step 4
Figure pipe ghosts using tip 2A. Insert tip 12 and pull out arms. Add tip 3 dot eyes and mouths.
Step 5
Pipe tip 19 shell bottom border. Attach Spiders & Bats Icing decorations to cake top, securing with dots of icing if necessary.

*Combine Lemon Yellow and Golden Yellow for yellow shown.
*Combine Violet and Rose form violet shown.
*Combine Leaf Green and Lemon Yellow for green shown.

Westward Bound Cake
Feed your little and large cowpokes’ pioneering spirits with this stagecoach cake. Our Princess Carriage Pan bakes a cake you can easily transform into a Westward Ho wagon with piped icing details and graham-cracker suitcases.
Step 1
Bake and cool cake. Trim 3/4 in. off height of carriage crown to accommodate luggage. Ice sides and top of cake smooth; build up window and wheel spoke areas. Use toothpick to mark 1 in. square window on door, 4 1/2 x 2 in. door and 2 1/4 x 1 1/2 in. windows on stagecoach. Outline stagecoach with tip 5 and cover with tip 16 stars. Pipe tip 5 handle on door. Pipe tip 6 driver's seat and side brake (smooth with finger dipped in cornstarch). Use tip 5 to pipe wheel spokes, tip 10 to outline wheels and tip 55 to pipe bands on wheel rims. Use tip 4 to outline center of wheel and fill in with tip 6.
Step 2
For heads in windows, pipe tip 12 faces, tip 2 noses, eyes, moustaches, mouths and hair. Pipe tip 6 hat with tip 102 brim and tip 2 hatband and tip 3 neck scarf. Break graham crackers in various sizes for luggage and ice smooth; score lines and needed with spatula. Pipe trims on luggage pieces with tip 2. Attach luggage to top of cake with icing. Pipe tip 45 band above top of coach for storage area support. Overpipe tip 45 band for dimension and pipe side supports with tip 6. Pipe tip 18 rope bottom border.

*Combine Brown with Red-Red for brown shown.

Inviting All Amphibians
Friendly frog is Inviting All Amphibians to his birthday party! His legs are cookies in disguise, his hat is a frosted ice cream cone and his call is a deep-voiced “nee-deep!”
Step 1
Using patterns and Roll Out Cookie Dough, cut out a pair of front and back legs. Reverse patterns and cut out a pair of front and back legs for opposite side. Bake and cool. Attach lollipop sticks to backs of cookies with melted candy, leaving 2 in. extended. Let set.
Step 2
Bake Sports Ball cake using firm-textured batter such as pound cake. Cool. Position 2 marshmallows on sides for eyes, attach to cake, securing with icing. Cover with icing, overpipe and smooth with spatula. Using tip 4, pipe whites of eyes, pupils and inside mouth. Smooth with finger dipped in cornstarch. Using tip 6, outline lips. Cover frog with tip 18 stars. Position and insert legs and cover with tip 18 stars.
Step 3
Make hat using ice cream cone. Ice smooth and position on cake top. Using tip 5, pipe pullout dot fringe and add number. Shape taffy into tongue shape and attach to lollipop stick. Insert into cake.

*Combine Lemon Yellow and Golden Yellow for yellow shade shown.