Hats off to the Graduate Brownie Cake and Cookies
By Wilton
ITEM # 1353864P186
Print Description
Crafting Time
1-2 Hours
Skill Level
Intermediate
DESCRIPTION +

SUPPLIES & TOOLS:

  • Wilton&® foodcrafting supplies:
    Topping Off Success Pan
    13"x19" Cake Board
    Fanci-Foil Wrap
    10"x16" Cooling Grid
    Decorating Tips: 789 Cake Icer, 5, 10
    12" Disposable Decorating Bags
    Chocolate Decorator Icing—16 oz. can
    9" Angled Spatula
    White Ready-To-Use Decorator Icing—16 oz. can
    Icing Colors: Royal Blue, Golden Yellow
  • Pencil
  • Food-safe scissors
  • Transparent tape
  • Favorite brownie recipe or mix for 12" pan (2 recipes needed)
  • Long serrated knife
  • Cornstarch

DIRECTIONS:

1. Use the cake pan and pencil to trace shape on cake board 1" larger than pan. Use scissors to cut out board. Cover board with Fanci-Foil Wrap and tape in place.
2. Prepare batter following recipe directions. Bake and allow to cool completely. Use serrated knife to split brownie horizontally. Place the bottom half of the brownie on the prepared cake board. Use Cake Icer Tip 789, cut disposable decorating bag and chocolate icing to pipe a layer of icing on bottom half. Position brownie top.
3. Tint 2 to 3 cups of white decorator icing blue. Tint about ½ cup of icing yellow. Use spatula and blue icing to ice top of cake. Use tip 5, cut disposable decorating bag and yellow icing to pipe a zigzag tassel and string fringe. Use tip 10, cut disposable decorating bag and blue icing to pipe a dot at the center of hat. Use finger dipped in cornstarch to gently flatten dot.

"Presenting the Diploma" Cookies

SUPPLIES & TOOLS:

  • Wilton&® foodcrafting supplies:
    Roll-Out Cookie Recipe
    12" Rolling Pin
    3-Pc. Graduation Cookie Cutter Set (diploma cutter used)
    15-1/4"x10-1/4" Medium Cookie Pan
    10"x16" Cooling Grid
    Color Flow Icing Mix
    Color Flow Icing Recipe (available on mix)
    Red-Red Icing Color
    Decorating Tip: 3
    12" Disposable Decorating Bags
  • Food-safe scissors

DIRECTIONS:

1. Prepare cookie dough and roll out following recipe directions. Use diploma cutter from set to cut diplomas. Bake cookies and allow to cool completely.
2. Prepare Color Flow icing mix according to Color Flow recipe directions. Tint a portion red, reserve a portion white. Thin portions white and red according to mix directions. Use tip 3, cut disposable decorating bag and full-strength white icing to outline diplomas. Use thinned white icing in cut disposable decorating bag to flow in diplomas. Allow to dry 3 to 4 hours. Use tip 3, cut disposable decorating bag and full-strength red icing to outline ribbon. Use thinned red icing in cut disposable decorating bag to flow in ribbon. Allow to dry overnight. Use tip 3, cut disposable decorating bag and full-strength red icing to pipe a dot at center of the ribbon. Allow to dry 3 to 4 hours.

SHIPPING & RETURNS +

SHIPPING

Standard Delivery

You can usually expect delivery within 6-10 business days from your order date (business days are Monday-Friday, excluding Holidays).  You’ll receive an email with tracking information when your order is shipped.   Please allow up to 5 business days to receive your tracking information.  

Some items sent directly from our suppliers may take longer, and will ship separate from the remainder of your order. 

Please note that Singer sewing machines cannot be shipped to Guam, Puerto Rico or the U.S. Virgin Islands or to military bases overseas.

Expedited Delivery

Most items will give you the option to upgrade your shipping method for faster delivery.  If you choose to upgrade your shipping method, your order must be received by 11:00 AM ET or your order may not be processed until the following business day. 

For more details & pricing.  See our Full Shipping Policy >


HASSLE-FREE RETURNS

Creativity shouldn’t be complicated, so you can return items for FREE any time to our stores for a hassle-free refund with a smile. Personalized Fabric and Custom Headboards purchased online cannot be returned. You can also return online items by mail.  See Full Return Policy for Details> 

REVIEWS +

SUPPLIES & TOOLS:

DIRECTIONS:

1. Use the cake pan and pencil to trace shape on cake board 1" larger than pan. Use scissors to cut out board. Cover board with Fanci-Foil Wrap and tape in place.
2. Prepare batter following recipe directions. Bake and allow to cool completely. Use serrated knife to split brownie horizontally. Place the bottom half of the brownie on the prepared cake board. Use Cake Icer Tip 789, cut disposable decorating bag and chocolate icing to pipe a layer of icing on bottom half. Position brownie top.
3. Tint 2 to 3 cups of white decorator icing blue. Tint about ½ cup of icing yellow. Use spatula and blue icing to ice top of cake. Use tip 5, cut disposable decorating bag and yellow icing to pipe a zigzag tassel and string fringe. Use tip 10, cut disposable decorating bag and blue icing to pipe a dot at the center of hat. Use finger dipped in cornstarch to gently flatten dot.

"Presenting the Diploma" Cookies

SUPPLIES & TOOLS:

DIRECTIONS:

1. Prepare cookie dough and roll out following recipe directions. Use diploma cutter from set to cut diplomas. Bake cookies and allow to cool completely.
2. Prepare Color Flow icing mix according to Color Flow recipe directions. Tint a portion red, reserve a portion white. Thin portions white and red according to mix directions. Use tip 3, cut disposable decorating bag and full-strength white icing to outline diplomas. Use thinned white icing in cut disposable decorating bag to flow in diplomas. Allow to dry 3 to 4 hours. Use tip 3, cut disposable decorating bag and full-strength red icing to outline ribbon. Use thinned red icing in cut disposable decorating bag to flow in ribbon. Allow to dry overnight. Use tip 3, cut disposable decorating bag and full-strength red icing to pipe a dot at center of the ribbon. Allow to dry 3 to 4 hours.