MINI DINER TREATS HOW-TO

source:http://thecakegirls.com/catalog/product/view/id/1163/s/mini-treats/category/110/

Instructions

STEP 1: MAKE HOT DOGS

Place a sponge cake on top of an eclair cup. Use your finger or a clean paintbrush to smear some piping gel on top of the sponge cake and then sprinkle with black non pareils. Next, use a knife to make a cut down the middle of the sponge cake being sure to leave the bottom in tact.

Next, color the marzipan with pink paste to create a hot dog color. Separate the marzipan into 1 oz. pieces and shape each into a sausage, making sure to make them as long as the sponge cakes. Using a toothpick, make star shaped indentations on both ends of the hot dog. Place each hot dog inside a sponge cake bun. Tint 1/3 of the tub of icing yellow and place in a disposable piping bag. Snip the end to create a small opening and pipe "mustard" icing on the hot dogs. Reserve the rest of the icing for the sundaes.

STEP 2: MAKE FRIES

Gather the chevron bags and cut 1" off the tops to shorten. Cut a 1/2 circle shape from the front side of each bag and set aside.

Slice the pound cake into 1/2" slices. Lay each slice down and use the scalloped square cutter to cut each slice into 1/2" wide crinkle fries. Place the fries in the bags.

STEP 3: MAKE SUNDAES

Write the names of each guest on a wooden spoon and set aside. Fit a piping bag with a #9 star tip and fill with the remaining white buttercream. Gather the red nut cups, sprinkles and cherries. Fill the cups with ice cream, pipe a buttercream dollop on top, add sprinkles, cherries and spoons. Freeze until serving time.