They’ll go batty over this delectable cake.
Favorite cake mix or recipe
Creamy White Decorating Icing – 4lb tub (2 tubs needed)
Chocolate Decorator Icing – 1lb can
Black Icing Color
Solid vegetable shortening
Golden Yellow Icing Color
Lemon Yellow Icing Color
Orange Icing Color
8″ x 3″ Round Pan
Icing Comb Set
12″ Disposable Decorating Bags
Printable Bat Template
8″ Cake Circles
Cake Icing Tip 789
Star Decorating Tip 1M
*Combine Orange, Lemon Yellow and Golden Yellow icing colors to get bright orange color shown.
1.Prepare cake batter following recipe instructions. Bake and cool two cake layers. Trim cake layers to 2 1/2″ high. Fill and stack layers for 5″ high cake.
2.Ice cake. Using confectioners’ sugar, stiffen 4 cups icing to medium consistency. Ice cake smooth. Using notch side of comb, comb cake.
3.Using black icing color, tint 1 cup chocolate icing black. Prepare decorating bag with black icing. Cut 1/2″ off tip of bag. Pipe icing into indents of cake.
4.Using icing smoother, smooth out icing, wiping smoother clean after each use.
Let icing crust, at least 1 hour.
5.Prepare pattern. Print out bat template. To print the patterns, click on the “Download Project PDF” button joann.com. Using template, cut bat from parchment paper. Using finger, apply small amount solid vegetable shortening to back of parchment bat. Lightly press to side of cake, ensuring all edges are secure.
5.Place cake on turntable.
6.Using tape, mark on turntable where pattern is located on cake.
7.Tint icing. Tint 6 cups white icing bright orange using color combination provided.
8.Prepare decorating bag with tip 789 and bright orange icing. Pipe icing evenly around cake; smooth with icing smoother. Reserve remaining icing.
9.Using tip of knife, carefully remove pattern from cake, smoothing edges if needed.
10.Decorate cake. Prepare decorating bag with tip 1M and remaining bright orange icing. Pipe swirls around top edge of cake.
Find this recipe and more holiday treats at joann.com