A Splashy Debut
18 in. Half-Round Pan
First and Ten Football Pan
Mini Ball Pan
Tips: 2, 4, 8
Tips: 16, 17
Angled Couplers (4 needed)
Plastic Dowel Rods
2 5/8 in. Filigree Bells (1 needed)
Lemon Yellow, Royal Blue, Pink, Copper (Skin Tone), Black Icing Colors
Large and small white gumballs
With royal icing make 150 (50 each blue, yellow, pink) tip 107 drop flowers with tip 2 centers. Make extras to allow for breakage and let dry.
Prepare 2-layer half-round cake for stacked construction.
Divide 18in. half-round cake: divide round front area into nine 3 1/2 in. divisions and straight back area into six 3 in. divisions, measuring 2 in. up from base of cake. Pipe tip 17 bottom shell border. Pipe tip 127 ruffle over shell border. Pipe tip 17 zigzag garlands between divisions. Add flowers and tip 349 leaves. Add tip 2 dot design above garland. Pipe tip 17 reverse shell top border.
Cut cake board slightly smaller than 18 in. cake. Cover with foil and ice smooth. Ice bottom of football smooth. Position on iced cake board and ice top smooth. Cover top of football cake with waxed paper. Ice couplers with royal icing and position on “tub” as legs. Pipe tip 4 beads around legs. Pipe two rows of tip 8 beads around edge of tub.
For mini ball head: Outline facial features with tip 2 strings. Fill mouth and eyes with tip 2 (smooth with finger dipped in cornstarch). Position head on cake and cover with tip 16 stars. Pipe tip 16 star nose and ears.
Attach bell to plastic dowel rod with royal icing. Add flowers to bell. Attach excelsior to inside of bell with royal icing. Position rod in cake.
Cover top of tub with excelsior. Attach large and small gumballs together with royal icing. Position on baby’s head, in tub and on cake top. On cake top, pipe tip 2 bead inner border 1 in. from edge. Position flowers. Pipe tip 2 message; add tip 2 dots (flatten and smooth with finger dipped in cornstarch).