[Illustration: 1 Fit tip tightly into cone with one finger. Fill
about half full. Fold top to keep icing in.]
[Illustration: 2 Hold near top of cone. Use other hand to guide tip.
For most work, hold cone at 45° angle.]
[Illustration: 3 For drop flowers and rosettes, hold cone straight
up and down. Press out icing, twist cone, and release.]
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.