Try out your decorator set with our CROSS-STITCH CAKE

Here is a simple-to-start with cake that lets you have fun trying out all the decorator tips.

Tip: have an inverted cake pan handy, to try a few practice strokes on the back. Afterwards, you can scrape the frosting off the pan and put it back in your cone.

Let’s get started!

Bake cake in 15½×10½×1″ pan at 350° (mod. oven) for 25 min. Use 1 pkg. Betty Crocker Fluffy White Frosting Mix to frost cake; save 1½ cups for Decorator Icing (p. 9). Tint ½ cup icing pale green. Make ABC’s and cross-stitch trim using #28 star tip. Use #4 writing tip for signature and date. Make a few flower stems in corners. Add leaves with #68 leaf tip. Tint ½ cup icing pink. Make roses, pansies, sweet peas using #104 petal tip (see below and next page). Tint ½ cup icing yellow. Make rosettes with #96 flower tip. Use #4 writing tip for flower centers.

TO MAKE ROSES:

1 Use #104 petal tip and flower nail. Hold cone with narrow opening of tip always up. Turning clockwise, make tiny circle for center of rose.

2 To form first petal, make standing half circle to one side of center. Add two more petals, forming triangle. Add petals, overlapping.

3 Remove rose from nail with kitchen shears ... cut almost through base of rose, place on cake, cut completely through, ease rose off.

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A perfect cake deserves a perfect Frosting

Pansies: Use #104 petal tip. Hold cone with wide end of tip on cake. Make 2 flat petals, side by side. Add two smaller petals over larger petals. Connect with 1 larger petal. Add center.

Sweet Peas: Use #104 petal tip. Hold cone at 30° angle. Make one curved upright petal. Repeat on each side, making petals slightly flatter.

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