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Cake Idea - from Wilton. NOTE FROM SUGARCRAFT:
When their cutters are no longer available, we will still be able to supply you with other brands of very similar cutters. Ordinarily they keep products for less than one year.

Splash Bash

Tools:

Ingredients:

Tint 1/2 of cookie dough blue, 1/4 light copper and/or brown and a small portion yellow; reserve remaining dough. Cut ten 3 x 3 in. pool side squares from blue dough. Using circle cutter and yellow dough, cut out sun. Using boy cutter, cut out 8 children (make extras to allow for breakage). Thin reserved dough with water to a piping consistency. Tint small amounts of thinned dough yellow, brown, black, orange, green, red, violet, pink and copper. Pipe tip 2 hair and bathing suits. Add tip 1 eyes, noses, hair bows and mouths. Bake cookies.

Wrap 12" round cake board with foil. Position on foil-covered board. Use royal icing to attach cookie squares to pool sides and striped candy sticks between each square. Cut and attach lollipop sticks in various sizes to backs of children with royal icing. Attach 8 in. lollipop stick to back of sun cookie with royal icing; attach candy corn "rays" with royal icing. Crumple pieces of blue plastic wrap and position in pool for water. Insert children and sun cookies in pool. Sprinkle granulated brown sugar around pool base. Attach striped gum and hollow-center round candies to top pool edge with royal icing.

Each cookie serves 1.

Large Batch Roll-Out Cookies, Recipe by Wilton

                                  1 1/4 cups butter

                                  2 cups sugar
                                  2 eggs
                                  1 teaspoon Flavoring: Wilton Almond Flavor or Vanilla Extract
                                  5 cups flour
                                  2 teaspoons baking powder
                                  1 teaspoon salt
                                  1/2 cup milk
                             Preheat oven to 375° F. Cream butter and sugar together, then add eggs and flavoring,
                             beat until fluffy. Sift dry ingredients together and add alternately to creamed mixture with
                             milk. If mixture is too sticky, add flour, a little at a time, until dough is easy to handle. Roll
                             dough 1/8 in. thick. Cut out cookies, dipping cutter in flour before each use. Bake for 6-8
                             minutes, or until edges are lightly browned.
                             Makes 36-42 average sized cookies.