Bat Cake Cutout

From JOANN

They’ll go batty over this delectable cake.

 

INGREDIENTS
Favorite cake mix or recipe

Creamy White Decorating Icing – 4lb tub (2 tubs needed)

Chocolate Decorator Icing – 1lb can

Black Icing Color

Solid vegetable shortening

Golden Yellow Icing Color

Lemon Yellow Icing Color

Orange Icing Color

Supplies:
8″ x  3″ Round Pan

Cooling Grid

Cake Leveler

Icing Smoother

Icing Comb Set

Cake Turntable

12″ Disposable Decorating Bags

Printable Bat Template

Scissors

Parchment Paper

Tape

8″ Cake Circles

Cake Icing Tip 789

Star Decorating Tip 1M

*Combine Orange, Lemon Yellow and Golden Yellow icing colors to get bright orange color shown.

 

DIRECTIONS:
1.Prepare cake batter following recipe instructions. Bake and cool two cake layers. Trim cake layers to 2 1/2″ high. Fill and stack layers for 5″ high cake.

2.Ice cake. Using confectioners’ sugar, stiffen 4 cups icing to medium consistency. Ice cake smooth. Using notch side of comb, comb cake.

3.Using black icing color, tint 1 cup chocolate icing black. Prepare decorating bag with black icing. Cut 1/2″ off tip of bag. Pipe icing into indents of cake.

4.Using icing smoother, smooth out icing, wiping smoother clean after each use.
Let icing crust, at least 1 hour.

5.Prepare pattern. Print out bat template. To print the patterns, click on the “Download Project PDF” button joann.com. Using template, cut bat from parchment paper. Using finger, apply small amount solid vegetable shortening to back of parchment bat. Lightly press to side of cake, ensuring all edges are secure.

5.Place cake on turntable.

6.Using tape, mark on turntable where pattern is located on cake.

7.Tint icing. Tint 6 cups white icing bright orange using color combination provided.

8.Prepare decorating bag with tip 789 and bright orange icing. Pipe icing evenly around cake; smooth with icing smoother. Reserve remaining icing.

9.Using tip of knife, carefully remove pattern from cake, smoothing edges if needed.

10.Decorate cake. Prepare decorating bag with tip 1M and remaining bright orange icing. Pipe swirls around top edge of cake.

 

Find this recipe and more holiday treats at joann.com