Part 1: General Icing Techniques
Plain or Round Tip (#4-7)
Demonstrate smooth, even printing of writing or your initials or your name.
Outline a design and fill it in using these tips.
Open or Closed Star Tips: Suggested: # 17, 47, 78, 106-207
Produce matching/uniform star shapes, about 6-8 inches long.
Make a uniform/even shell, about 6-8 inches long.
Make a uniform rope border, about 6-8 inches long.
Sheet Tips (# 65-67):
Produce 3 leaves.
Petal/Ribbon tips (#101-104)
Produce a rose or rosebud.
Part 2: Cookie Design
Draw/color a rough sketch of your design using the template below and Notability or Adobe Draw apps.
Take a picture of the final product to create a side-by-side or top-below comparison of your rough sketch. Keep in mind you will need produce the actual design and include at least three of the bulleted items on your rubric.
Part 3; Cake Design
Include link to the cake recipe with properly cited recipe source
Picture of completed product that includes at least 3 bulleted techniques found in your rubric.