IDEAS Presents with Pizzazz! SUGARCRAFT'S HOME-MENU Links to products used Cupcake Liners | Cupcake Pans | Extracts | Food coloring | Royal icing | Buttercream Icing | Edible pre-made flowers  | large cupcake pan | Dec. tips | tiny edible sugar shapes  | non-edible decorations |

Pizzazz!
Hand cut cakes are coated with pastel poured fondant and topped by delicate royal icing bows. Wrap up the look neatly with candy box favors.
click picture to enlarge
D. A Little Give and Take
In advance: Make teardrop loops using royal icing. Cover loop pattern from 2006 Pattern Book with waxed paper and pipe 49 tip 3 loops each in COLORS: violet/rose combination, rose, orange, royal blue, leaf green/lemon yellow combination and lemon yellow; let dry. Several hours in advance: Freeze two 9 x13 in. sheet cakes, 1 1/2 in. high, to make firm for cutting.

From one cake, cut 19 rounds using large Cut-Out. Trim 2nd cake to 1¼ in. high and cut into nineteen 2 in. squares. Prepare 3 recipes of Quick-Pour Fondant Icing and tint portions to match loop colors. Prepare cakes and cover 6 or 7 (38 total) in each color of poured icing; let set. Pipe tip 3 lines and dots in royal icing. Pipe a tip 3 mound on cake tops and insert 7 loops. Position cakes on Large Cupcakes 'N More Dessert Stand.

E. Given with Ribbon
Mold candy shells in cavities of Non-Stick Standard Muffin Pan.* Mold candy plaque lids 1/8 in. deep in 3 in. Round Metal Cutter placed on Non-Stick Cookie Pan. Refrigerate until firm; unmold. Fill shell with Pillow Mint candies. Tie ribbon bow around shell and lid.
* Pour melted Coating chocolate into pan, turn to coat and chill until the shell will fall out of the pan.

F. Candy to Unwrap
Tint portions of White Coating chocolate using candy coloring; to mold packages in Gift Truffles Mold #2115-1728 using painting method. Chill until firm; unmold.

Quick Pour Fondant Icing
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Ingredients:
6 cups confectioners' sugar, sifted (1 1/2 lbs.)
1/2 cup water (4 ounces)
2 tablespoons light corn syrup
1 teaspoon Wilton Almond Extract
Icing Colors, optional
Cakes should be covered with apricot glaze (see recipe below) or a thin coating of buttercream icing. Let set 15 minutes before covering with fondant.
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Place sugar in saucepan. Combine water and corn syrup. Add to sugar and stir until well mixed. Place over low heat. Don't allow temperature of fondant to exceed 100°F. Remove from heat, stir in flavor and Icing Color, if desired. To cover cake, place cake or cookies on cooling grid over a drip pan. Pour fondant into center and work towards edges. Touch up bare spots with spatula. Let set. Excess fondant can be reheated.*
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Makes 2 1/2 cups. Recipe may be doubled or tripled.
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*You can do the same using coating chocolate in a bag as shown. Melt the chocolate and place in the bag to coat evenly.

Prepared by Wilton 2006

TO SERVE:
Place the cupcakes on the stand and the large round cupcake.
Pipe green tip 233 grass around bottom of large cupcake.