Wilton® Standing O!
- 10x2” Round Pan
- Dimensions Large Cupcake Pan
- Cookie Sheet
- Cooling Grid
- Tips: 1A, 9, 12
- Colors*: Rose, Lemon Yellow, Golden Yellow, Black
- White Ready-to-Use Rolled Fondant
- 20” Rolling Pin
- Roll & Cut Mat
- Easy-Glide Fondant Smoother
- Brush Set
- Buttercream Icing Recipe
- 2011 Wilton Pattern Book (Large, Small Mouths)
- Silly Feet! Silicone Baking Cups
- Jumbo Confetti Sprinkles
- Flowerful Medley 6-Mix Sprinkles
- Wooden Dowel Rods (2 pks.)
- Cake Circles
- Fanci-Foil Wrap
- Pedestal Cake Stand
Bake and cool 2-layer round and 2-part large cupcake.
Tint fondant: 36 oz. yellow, 24 oz. pink, 2 oz. black. Roll out 1/8” thick as needed.
Prepare and cover round cake with yellow rolled fondant and cupcake bottom with pink rolled fondant.
Prepare cakes for Stacked Construction. Position round cake on foil-covered board, 1” larger than cake on all sides. Position cupcake on board cut to fit.
Roll a 32x1/2” diameter yellow log; attach around cake base. Attach Jumbo Confetti to sides using icing dots.
Roll 3-1/2”x3/4” diameter logs for legs; bend and attach using damp brush. Attach 1-1/4” long oval feet; wrap ¼” diameter logs around feet at ankles.
Cut dowel rod for two 5” lengths. Insert into cake sides for arms, leaving 2” exposed. Cover 1-1/2” with 1/8” thick fondant strips.
For each hand, roll and flatten a 1” ball; cut slits to shape fingers. Push onto tip of dowel rod.
For cupcake top, use spatula to build up icing mound. Use tip 1A to pipe a continuous spiral, from bottom to tip. Roll out small amounts of pink, white and black fondant 1/8” thick. Use pattern to cut large mouth. Use wide end of tip 1A to cut pupils. Attach features with icing dots. Position small confetti.
Bake and cool cupcakes in silicone cups supported by cookie sheet.
Build up icing mound using a spatula. Use tip 12 to pipe a continuous spiral, from bottom to tip.
Roll out small amounts of pink, white and black fondant. Use pattern to cut small mouth.
Use tip 12 to cut eyes; use tip 9 to cut pupils and cheeks.
Attach features with icing dots.
Position small confetti.
Round cake serves 28, large cupcake serves 12, each small cupcake serves 1.