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4th Of July

Even simple cereal treats can soar when you Punch. Cut. Decorate! with colorful Sugar Sheets!™ Edible Decorating Paper. Cut the stars with our easy-to-use punch and star insert; the stripes with the Rotary Cutter.

Ingredients:

• Crisped rice cereal treats recipe
• Buttercream icing
• 1 Bright Blue Sugar Sheets Edible Decorating Paper
• 1 Red Sugar Sheets Edible Decorating Paper
• 1 White Sugar Sheets Edible Decorating Paper
• Piping Gel

Makes:

Treat serves 36.

Tools:

• 9 x 13 in. Sheet Pan
• 10 x 14 in. Cake Board
• Fanci-Foil Wrap
• Knife
• Ruler
• Rotary Cutter
• Brush Set
• Single Shape Punch Set
• Layered Stars Cutting insert

Instructions:

Prepare cereal treats recipe and press 2 in. deep into lightly greased sheet pan. Let cool.
Using knife, cut treat into an 11 x 7 in. rectangle. Position on foil-wrapped board; cut to 8 x 12 in.
Ice top smooth with buttercream.
Using Rotary Cutter and Blue Sugar Sheet, cut a 3 1/2 x 4 1/4 in. piece for star background. Brush back with Piping Gel and attach to treat.
Using Rotary Cutter and Red Sugar Sheet, cut 7 stripes, 11 x 1/2 in. Cut 6 3/4 in. sections from 4 stripes and attach to right of star background with Piping Gel. Attach 3 full-length stripes below star background with Piping Gel.
Using punch with smallest star cutting insert and white Sugar Sheet, punch 18 3-star sections. Trim off 2 small stars at edges of each section and discard. Attach 18 stars to background in rows of 4 and 3 using Piping Gel.

Father's Day Cake

Dressed to the nines in a fondant shirt and tie, this one-layer cake baked in a 9 x13 Sheet Pan is well-suited for office parties and for celebrating a new job or promotion.

Ingredients:

• Red-Red Icing Color
• Royal Blue Icing Color
• 2 pkgs Ready-To-Use White Rolled Fondant

Makes:

Serves 14.

Tools:

• 9 x 13 in. Sheet Pan
• Cake Board
• Fanci-Foil Wrap
• Easy-Glide Fondant Smoother
• Cotton Balls
• Freezer paper

Instructions:

Prepare and cover 1-layer cake with 1 pk. of rolled fondant. Smooth and shape fondant using Easy-Glide Smoothers.
Divide 1 pk. of rolled fondant into 3rds. Reserve 2/3 white; divide remaining 1/3 in half and tint on half red, one half blue.
Cut pocket and flap out of white fondant. Stack flap on pocket, aligning top edge; set aside to dry. Roll red fondant into long 1/4 in. thick, roll blue into log 1/2 in. thick. Cut each in 3 in. sections. Position sections diagonally side by side on freezer paper, alternating colors; roll out. Cut out tie and knot (do not remove from paper). Work quickly to position tie on cake top; ripple tie and support with cotton balls, carefully peel off paper. Shape a small amount of white fondant into a not shape, cover with fondant knot cutout; tuck under edges and position at top of tie. Cut collar out of remaining white fondant; fold in half lengthwise, shape and place on cake over knot. Position pocket.

Sugar Sheet! Jelly Roll Diploma Cake

Everyone shares in the sweet success when you serve these delightful diplomas made with your favorite jelly roll recipe and Sugar Sheets!™ Edible Decorating Paper. The breezy bow adds the colorful touch that ties it all together.

Ingredients:

• Buttercream icing
• 1 White Sugar Sheets Edible Decorating Paper (makes 2 treats)
• 1 Red Sugar Sheets Edible Decorating Paper (makes 18 ribbons)
• Piping Gel
• Jelly Roll Yellow Sponge Cake

Makes:

Cake serves 8.

Techniques Used:

• Accent Bows with Sugar Sheets

Tools:

• 10 1/2 x 15 1/2 in. Jelly Roll Pan
• Non-Stick Parchment Paper
• Rotary Cutter
• Brush Set
• Craft knife
• Ruler

Instructions:

Bake and cool jelly roll. Roll, fill, reroll and freeze following recipe instructions. Cut into 1 1/2 x 3 1/2 in. long cakes. Ice smooth in buttercream.
Turn White Sugar Sheets! horizontally. Using Rotary Cutter, cut 4 x 7 ½ in. long sections. Brush back with Piping Gel and wrap around cakes.
For bow loops, use knife and Red Sugar Sheets! to cut 2 strips 3/8 x 3 in. Secure ends with Piping Gel and let dry on side.
For diploma band, cut a 3/8 x 5 in. long red strip. Wrap around cake and secure ends with Piping Gel.
For streamers, cut two red strips, 3/8 x 2 in. long; cut V-shaped ends and attach to band with Piping Gel.
Attach loops together with Piping Gel.
For knot, cut a 3/8 x 1 1/2 in. long red strip. Wrap around loops and secure with Piping Gel. Attach to cake with Piping Gel.

Brilliant Basket Cake

Ready-To-Use Rolled Fondant in this season’s prettiest colors decorates this classic design with a trendy twist. The Easter basket cake is perfect for your springtime celebration.


Ingredients:

Lemon Yellow Icing Color

Rose Icing Color

Violet Icing Color

Royal Blue Icing Color

Orange Icing Color

Leaf Green Icing Color

72 oz. Ready-To-Use White Rolled Fondant

White Candy Melts®

Gum-Tex™

Buttercream icing

cornstarch

Pattern:

Brilliant Basket Handle

Makes:

Cake serves 30.

Techniques Used:

Bead

Fondant Cut-Outs™

Applying Fondant to Fondant

Tools:

6 x 3 in. Round Pan

9 x 2 in. Round Pan

Round Cut-Outs™

Leaf Cut-Outs™

Oval Cut-Outs™

Tip: 5

Rolling Pin

Roll & Cut Mat

Brush Set

Easy-Glide Fondant Smoother

Plastic Dowel Rods

Cake Circles

Flower Former Set

6 in. Lollipop Sticks

Waxed paper

Knife

Ruler

Instructions:

In advance: Make fondant pieces. Combine Violet with Rose for violet shown. Tint fondant as follows: 6 oz. yellow, 4 oz. green, 2 oz. light blue, 2 oz. violet, 2 oz. rose, 2 oz. orange. Add 3/4 teaspoon Gum-Tex to yellow, 1/2 teaspoon to green and 1/4 teaspoon to all other colors. Shape 4 oz. yellow into 3 logs 3/8 x 18 in.; braid together. Cover handle pattern with waxed paper; dust with cornstarch. Curve braid over pattern; let dry.

Make leaves. Roll out green fondant 1/16 in. thick. Cut leaves using medium Cut-Out; move cutter down 1/8 in. and cut again to make leaf slightly smaller. Cut 1/8 in. off bottom to make a straight edge. Make 45-50 leaves; let dry on cornstarch-dusted medium flower formers.

Make eggs. Roll out 5 fondant colors 1/8 in. thick. Use largest oval Cut-Out to cut 2-3 eggs in each color. Let dry on cornstarch-dusted surface 24 to 48 hours.Use melted candy to attach lollipop sticks to back of eggs and to each end of handle. Leave ends exposed to insert into cake.

Bake and cool 1-layer 6 in. cake (3 in. high) and 2-layer 9 in. cake (bake 2 layers 1 1/2 in. high for a 3 in. high cake). Prepare for rolled fondant and stacked construction. Tint 18 oz. fondant yellow, 30 oz. rose (reserve 3 oz. white). Cover cakes; smooth with Fondant Smoother. Stack cakes.

Pipe tip 5 bead bottom borders. Roll out white fondant 1/16 in. thick. Use smallest round Cut-Out to cut approximately 70 dots; attach to cakes using damp brush. Insert handle into cake top; insert eggs. Use melted candy to attach 2 rows of leaves around edge of top cake.

Easy Fondant Eggs Mini Cakes

What a great family project! Single-serve mini cakes are covered and decorated with rolled fondant. Create your own designs using flower Cut-Outs and a variety of geometric shapes.


Ingredients:

Violet Icing Color

Ready-To-Use White Rolled Fondant

Ready-To-Use Rolled Fondant Pastel Colors Multi Pack

Buttercream icing

Makes:

Each mini cake serves 1.

Tools:

Mini Egg Pan

Funny Flower Cut-Outs™

Decorator Brush Set

Instructions:

Prepare cake for fondant covering by icing lightly in buttercream icing. Tint a portion of fondant violet.

Roll out blue and yellow fondant and cover cakes. Attach fondant pieces to eggs using damp brush.

Blue Floral Egg: Roll out pink, violet and yellow fondant and cut out smallest flowers, attach. Roll 1/4 in. balls of white and blue fondant, attach.

Yellow Stripe Egg: Roll out violet, green and blue fondant, cut into 3/8 in. wide strips. Attach on a diagonal. Roll 1/4 in. balls of pink fondant, flatten slightly and attach between strips.

Sacred Moment Cake

Truly a divine dessert! Our Cross Pan and Floral Collection Flower Making Set makes it easy to serve this stunning cross-shaped cake at Easter, christenings, First Communions, showers and any religious gathering.



Ingredients:

3 packages Ready-To-Use White Rolled Fondant

Buttercream icing

Makes:

Cake serves 12.



Techniques Used:

Curlicues

Fondant Bow and Loops

Tools:

Cross Pan

Tip: 2

Tip: 6

Floral Collection Flower Making Set

Cake Board

Fanci-Foil Wrap

Drinking straw

Instructions:

Make flowers, loops, and ribbon curls at least 1 day in advance.



Following directions in kit, and using Rolled Fondant, make 60 large flowers using pansy cutter, 60 medium flowers using apple blossom cutter and 35 small flowers using forget-me-not cutter. Let dry.



To make loops, roll fondant about 1/8 in. thick. Cut 24 strips 1/2 in. wide and 4 to 6 inches long. Form into loops by brushing a small amount of water on one end of strip and press ends together to secure. Lay loops on side on waxed paper to dry. To make 8 ribbon curls, cut fondant strips 3/8 in. wide and in various lengths. Wrap strips around a straw and let dry overnight.



Prepare cake and cover with fondant. When fondant is dry, add sponging effect by dipping crushed paper towel in buttercream and randomly dabbing on cake. Pipe tip 6 bead bottom border. Add tip 2 dots to flower centers. Attach flowers to bottom border with dots of icing. For bow, add 8 loops for base row. Next, position 8 more loops in between loops in base row. Fill in center with 6 more loops, add ribbon curls under bow