Part IV: Sweetening Life s Special Occasions in Visual Studio .NET

Printer Code 128 Code Set B in Visual Studio .NET Part IV: Sweetening Life s Special Occasions

For the frosting: 3 batches Cream Cheese Frosting (see 8) For the decorations: 1 batch Royal Icing (see 9) Gold shimmer dust Ivory food coloring gel Nut brown food coloring gel Black food coloring gel 3 2-x-2-inch gourmet marshmallow cubes 12-inch yellow marshmallow stick 12-inch pink marshmallow stick 1-ounce bag edible yellow pearls 1-ounce bag edible pink pearls

crumbs attached Let the cake cool in the pan for 10 minutes before running a knife around the edge and inverting it onto a cooling rack

eight teardrops at least 1 inch apart While the icing is still wet, shake gold shimmer dust over the teardrops to cover them completely Place the wax paper on a plate or tray, and set it in the freezer

2 Divide and tint the cream cheese frosting as follows: 2 cups ivory, 2 cups nut brown,

3 Frost the cake with ivory frosting 4 Use a ruler to measure 2 inches in from the sides of the cake, and sketch a frame with

a bamboo skewer Sketch a 41 2-x-11 2-inch rectangle in the center of the frame; this is the sofa back Underneath the sofa back, sketch the sofa s seat: a trapezoid that s 11 2 inches tall on each side, 61 2 inches across the top, and 8 inches across the bottom

it mitered corners Refit the frosting bag with a #4 tip, and outline the center rectangle on the bottom of the frame In the rectangle, script the homeowner s last name, such as The Waltons

side-by-side to form the sofa s rectangular back cushion Snip the marshmallow sticks to form the sofa s trapezoid seat: one 3 4-x-61 2 inches and the other 3 4-x-8-inches Stick them all in place

This cake is perfect for graduates of any age With just one commonly found ingredient fruit streamers you can easily personalize the colors of the mortarboard s tassel This cake is shown in Figure 17-7 Tools: Two 9-inch round cake pans, silicon cupcake holder, #6 icing tip, #10 icing tip, #18 icing tip, paring knife, cutting board Preparation time: 20 minutes Baking time: 30 minutes plus 2 hours for cooling Decoration time: 40 minutes plus 1 hour for refrigeration Yield: 12 servings

For the cake: 1 batch Cocoa Chocolate Cake batter (see 6) For the frosting: 1 batch Chocolate Buttercream Frosting (see 8) For the decorations: 1 cupcake Royal blue food coloring gel Lemon yellow food coloring gel Dark brown food coloring gel 1 pouch fruit streamers in the appropriate school colors 4-x-4-inch chocolate bar square 1 batch Buttercream Frosting (see 8)

1 Preheat the oven to 350 degrees F Grease and flour the pans 2 Prepare the cake batter as described in 6, and pour it into the prepared pans

inserted in the center comes out with moist crumbs attached Let the cakes cool in the pans for 10 minutes before running a knife around the edges Invert all three cakes onto a cooling rack

layer, and stack the other layer on top of it Apply a crumb coat (thin layer) of chocolate buttercream to both the layered cake and the cupcake, and refrigerate them for 1 hour

1 Frost the cake with chocolate buttercream, and set it back in the refrigerator 2 Divide and tint the plain buttercream as follows: 11 2 cups royal blue, 11 2 cups lemon

6 Outfit a pastry bag with a coupler, #10 tip, and brown frosting Separate the fruit streamers into individual, spaghetti-like strands Measure and cut six 6-inch blue ones and six 6-inch yellow ones Place the fruit strands on top of the chocolate square (which is the mortarboard), adhering them with a dab of brown frosting With the #10 tip, pipe a circle of frosting to be the button on the top of the chocolate mortarboard