Wilton® Big Day Birthday Cake
- Wilton® Butter Cream Icing Recipe
- Wilton® Stars Sugar Sheets (2) – Yellow
- Wilton® Piping Gel
- Wilton® Light Blue Sugar Sheets™ Edible Decorating Paper – Light Blue, White, Light Yellow, Red and Light Pink
- FoodWriter™ Colors Edible Color Markers – Primary
- Round Pan, 10"x2"
- Cooling Grid
- Fanci-Foil Wrap
- Cake Circle
- Circle Cutter
- Brush Set
- Rotary Cutter
- Cutter Sets – A-B-C and 1-2-3
- Tip – 10
- Parchment Triangles
- Craft Knife
To print out the Wilton® Butter Cream Icing Recipe, click here.
Bake and cool one-layer cake. Place on foil-wrapped cake circle. Ice smooth with white butter cream.
Using circle cutter, cut two semi-circles, with 10" diameter, from yellow stars Sugar Sheets™. Attach to cake with piping gel to form a 10" diameter circle.
Using circle cutter, cut a 7½ diameter circle from light blue Sugar Sheets™. Attach to cake using piping gel.
Using rotary cutter, cut eight strips, 8" long and ½" wide, from white Sugar Sheets™. Attach strips, ½" apart, to blue circle using piping gel. Trim as needed.
Using circle cutter, cut a 5½" diameter circle from light yellow Sugar Sheets™. Attach to cake using piping gel.
Using numbered cookie cutters as a guide and black FoodWriter™, trace shapes on back side (shiny side) of red Sugar Sheets™. Using narrow end of tip 10, cut dots from light pink Sugar Sheets™. Attach dots to numbers using piping gel. Trim dots to fit as needed. Attach numbers to cake using piping gel.
Using tip 10 and butter cream icing, pipe bead border around base of cake.