Source: 1988 Yearbook
Fit the decorating bag with Multi-Opening Decorating Tip 233 and fill 1/2 full with medium consistency icing. Hold the decorating bag 90° straight up; the tip should be 1/8 in. above surface as shown.
Squeeze bag to form grass. Pull up and away when icing strand is long enough (about 1/2 inch) stop pressure and pull tip away. Grass will be neatly formed only if you stop squeezing before you pull tip away.
For a more natural look sometimes pull tip slightly to the right or left, istead of straight up. Remember to keep clusters close together so cake does not show through.
Copyright © 2003-2009 Wilton Industries. All rights reserved
http://www.wilton.com/technique/Grass
Source: 2001 Yearbook
Pattern: Fence, Leaf
Makes: Cake serves 18.
Cut 2 butterfly, 6 egg and 6 tulip cookies (cut stem off tulips before baking). Cut 20 fencepost and 6 leaf cookies using patterns. (Make extras of all to allow for breakage.) Bake and cool cookies.
Use tip 3 and full-strength Color Flow to outline cookies; flow in with thinned color flow.
When dry use full-strength color flow and tip 3 to add swirls to egg, leaf and butterfly cookies.
Wrap lollipop sticks with floral tape and attach to tulips and butterflies with full-strength Color Flow. Attach leaves to tulip sticks with Color Flow.
Bake 4 in. high cake in Long Loaf Pan. Ice with buttercream and place on foil-covered board.
Pipe tip 2B horizontal bands on cake sides; add tip 47 (smooth side up) top and bottom bands.
Cover cake top with cookie crumbs. Insert tulip and butterfly cookies. Attach fence pieces to cake sides.
Pipe tip 233 pull-out grass. Attach egg cookies with icing.
Makes: About 3 dozen cookies
Preheat oven to 400ºF.
In medium bowl, combine flour, baking powder and salt, set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix until well blended. Add vanilla and almond extracts. Stir in flour mixture; mix until blended. Do not chill dough. Divide dough into 2 balls.
On floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cookie cutter in flour before each use. If desired, add sprinkle with colored sugars or sprinkles.
Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Cool 2 minutes on cookie sheet. Remove from sheet and cool completely on cooling grid.
Cover undecorated cookies with Cookie Icing or spatula ice with white or green royal icing; cookies can also be outlined in royal icing. Add sugars, sprinkles and icing decorations, as desired.
More Fun Ideas:
http://www.wilton.com/celebrations/St-Patricks-Day/
Copyright © 2003-2009 Wilton Industries. All rights reserved
Makes: Cake serves 20.
Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream.
Cover cake with fondant; smooth with Easy-Glide Smoother.
Use largest heart Cut-Out to randomly cut fondant pieces from covered cake.
Roll out various fondant colors and cut largest heart Cut-Out; position fondant hearts in open areas on cake.
Cut various color hearts using medium and smallest Cut-Outs. Attach with damp brush, layering some on inlay hearts.
To make border, roll two 1/4 in. diameter ropes and twist to form braid; attach with damp brush.
More Fun Ideas:
Ice cake smooth and let icing crust before decorating. Cover work space with paper to catch any overspraying that might happen. Place cake in center of paper. Newspaper will work. Use paper towel wide enough to cover width of cake. Tear paper towel in half horizontally to create rough scallops. Place torn edge side of paper towel up, slightly below top edge of cake. Spray Color Mist™ along torn edge.
Repeat process moving paper towel pattern down 1 1/2 in. each time, staggering pattern to create cloud movement until entire surface is covered with cloud effect.
