Betty Crocker New Cake Decorating (Betty Crocker Cooking)
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Whimsical Cakes, such as Watercolor Ombre Cake, Zebra Layer Cake and Rainbow Petal Sheet Cake.
Cutout & Shaped Cakes, such as Kitty Cat Layer Cake, Fire Engine Cake and Pizza Cake.
Holiday Cakes, such as Surprise-in-the-Center Speckled Egg Cake, Mom’s Day Sunflower Cupcakes Bouquet and Christmas Tree Cake with Mini Trees.
Use a rolling pin to roll out the fondant on a clean, smooth surface. A very sharp knife will help to cut the fondant nicely. Keep fondant tightly wrapped in plastic bags or in plastic wrap so that it doesn’t dry out. Cornstarch helps keep the fondant from sticking. Vegetable shortening will help to repair small tears. Use a metal spatula to help lift pieces after you roll and cut. Zebra Layer Cake Look for the ready-made fondant at craft or specialty decorating stores. It’s often available
AND DECORATE 3 Spoon frosting into medium bowl. Stir in powdered sugar and desired food color, mixing to blend completely. Fit an open star tip (#18) on a pastry bag, and fill with frosting. On each cupcake, pipe 6 lines from the center of the cupcake, out to the edge, making an evenly spaced spoke-like pattern on each. With the same tip, start in the center and make a loop by going down one side of each spoke, turning at the edge of the cupcake and following the next spoke back into the center.
cake mix box Frosting 1 container fluffy white whipped ready-to-spread frosting Paste food colors Decorations Star candy sprinkles 1 tube (4.25 oz) white decorating icing 24 milk chocolate–covered almonds (from 3-oz box) 4 rolls chewy fruit snack, any flavor (from 5-oz box) 24 thin pretzel sticks MAKE CUPCAKES 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. 2 Make and bake cake mix as directed on box for 24 cupcakes,
cream cones with pointed ends Assorted Halloween candy sprinkles or nonpareils 12 thin chocolate wafer cookies 1 bag (16 oz) green or dark green candy melts or coating wafers 1 tube (4.25 oz) green decorating icing 4 pull-and-peel black or red licorice twists, separated, cut into 2½-inch pieces 24 candy-coated chocolate candies 12 pieces candy corn MAKE CAKE BALLS 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 1 (13×9-inch) pan with shortening or cooking spray.
colored canned frosting. Press red candy sprinkles onto stripes using dab of frosting on toothpick for “glue.” Poinsettia Cupcake Wreath Present someone special with a pretty box or tin filled with a few of these seasonal cupcakes. Prep Time: 3 Hours 45 Minutes Start to Finish: 4 Hours 40 Minutes 24 cupcakes Cake 2⅓ cups all-purpose flour 2½ teaspoons baking powder � teaspoon salt 1 cup butter, softened 1¼ cups granulated sugar 1 teaspoon vanilla 3 eggs ⅔ cup milk Frosting � cup butter,