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Happy Holidays Holly Cake

Idea gallery #717
Happy Holidays Holly Cake
Ingredients and Supplies
8" cake iced in white buttercream
holly and berry sprinkles
buttercream icing
red food coloring
green food coloring
white fondant
gold luster dust
lemon oil
tips #2, #350 and #32
pastry bags
elegant mold set
paint brush
  • alt images
Instructions
Tint buttercream icing red and green. Fill pastry bag fitted with #350 tip with green icing. Pipe holly leaves all around top edge of cake. Release pressure and push and pull tip to create leaves. Fill pastry bag fitted with #2 tip with red icing. Pipe small "berry" dots on top of holly leaves and write text in center of cake. Fill pastry bag fitted with #32 tip with white buttercream icing and pipe shell border along bottem edge. While icing is still wet sprinkle with holly and berry sprinkles. Mold fondant bow by hand or using mold. Form bow and place on cake, using a little foil or paper towel to make loops hold their shape. Mix small amount of lemon oil into gold luster dust and paint bow completely gold.
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