Tools
Sport
Ball Pan #2105-6506
Mini
Ball Pan #2105-1760
Tips:
1A, 2, 5, 10, 16
Comfort Grip ™ Round Cookie Cutter
#2310-608
Plastic
Dowel Rod
Cake
Boards 10 x 14"
Fanci-Foil
Wrap
Ingredients:
Icing
Colors Royal Blue, Burgundy, Brown, Kelly Green
Roll-Out Cookie Dough Recipe (recipe
below)
Buttercream
Icing
Cut four small handles 1 3/4 in.
long and one large handle approx. 5 in. long out of cookie dough; with
cookie cutter, cut four saucers.
Bake and cool.
For Cups: Ice saucers and place mini
balls on top. Ice top of each mini ball brown.
Outline cup tops with tip 10. Push
handle into cake.
Cover with tip 16 stars.
Add tip 2 beads to bottom edge of
cups and saucers.
Add tip 2 vines.
Make flowers with tip 2 using a
series of five-dot petals and one dot center.
For teapot:
Cut dowel rod to 4" with craft knife.
Attach tip 1A to dowel rod, then
position for spout in cake.
Use a dab of icing to attach mini
ball to top of sports ball.
Push large handle into side. Cover
pot with tip 16 stars.
Add tip 10 bead border on teapot
lid and tip 10 ball on lid top.
Edge spout opening with tip 5 beads.
Add tip 2 vines.
Make tip 2 vines and flowers as
on cups. Write tip 2 message.
Cake serves 12. Each "cup" serves 1.
Roll Out Cookie Dough Recipe
1 cup butter or margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoon baking powder
3 cups flour
Preheat oven to 400°.
In a large bowl, cream butter and
sugar with an electric mixer.
Beat in eggs and vanilla. Add baking
powder and flour one cup at a time, mixing after each addition.
The dough will be very stiff; blend
last flour in by hand.
Do not chill dough. Divide dough
into 2 balls.
On a floured surface, roll each
ball in a circle approximately 12" in diameter and 1/8" thick.
Dip cutters in flour before each
use.
Bake cookies on un-greased cookie
sheet on middle rack of oven for 6-7 minutes, or until cookies are lightly
browned.