Wilton® Paw Print Cake
- Buttercream Icing
- Chocolate Buttercream Icing
- Light Corn Syrup
- Wilton® Paw Print Pan
- Wilton® Tips, 18 and 21
- Wilton® Cake Boards
- Wilton® Fanci-Foil Wrap
We suggest that you make all icings at one time while cake cools. Refrigerate icing in covered containers until ready to use. Bring to room temperature for decorating.
Make 2 cups buttercream icing. Thin ½ cup with 1½ teaspoons light corn syrup.
Make 1 cup chocolate buttercream icing.
Trace pan shape on cake board. Cut board and wrap with Fanci-Foil Wrap. Position cake on board.
Ice cake sides and background areas smooth with thinned white icing.
Use tip 18 and chocolate icing to pipe stars around edges of each toe and footpad. Cover toes and footpad completely with tip 18 stars.
Use tip 18 and white icing to pipe shell bottom border.