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A Swirl of Rosettes Cake Zoom

A Swirl of Rosettes Cake


Wow your guests with this stunning wedding centerpiece decorated with twirls and swirls, and beads and balls! The Crystal-Clear Cake Divider Set along with the Crystal Twist Legs add a hint of glimmer to this towering cake design.
Makes: Cake serves 262.
Skill Level: Somewhat Difficult

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Step 1

One day in advance: On waxed paper-covered board, use royal icing to make 85 tip 1M rosettes with tip 5 dot at center. Make extras to allow for breakage and let dry overnight.

Step 2

Prepare base using triple-thick cardboard or foamcore; wrap with foil. Ice smooth 2-layer cakes (for 18 in. cake, bake four 2 in. high half rounds to make a 4 in. high cake) in buttercream. Prepare cakes for push-in pillar construction. Position 18 in. cake on base. Mark cake sides at 2 in. intervals. At each division mark, pipe alternating tip 2 double and triple drop strings. First string is 1 1/2 in. deep, second string is 2 in. deep, third string is 3 in. deep. Pipe tip 3 dots (not connecting) on each drop string. Attach 1 rosette at each division point with buttercream, extending slightly above cake edge. Pipe a tip 12 dot between each rosette. Add tip 8 ball bottom borders on all tiers. Attach ribbon to side of base board. Position ornament

Step 3

? Note: Always place a separator plate, or cake board cut to fit, on the cake where you position any figurine or ornament. This protects both the cake and your keepsake. For extra stability, secure your figurine to the plate with double-stick craft tape.


**Note: The top tier is often saved for the first anniversary. The number of servings given does not include top tier.

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Meringue Powder

Meringue Powder

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6 x 2 in. Round Pan

6 x 2 in. Round Pan

10 x 2 in. Round Pan

10 x 2 in. Round Pan

14 x 2 in. Round Pan

14 x 2 in. Round Pan

18 x 3 in. Half Round Pan

18 x 3 in. Half Round Pan

Crystal-Clear Cake Divider Set

Crystal-Clear Cake Divider Set (8, 12 and 16 in. Separator Plates needed)

Triple-thick sturdy cardboard

Triple-thick sturdy cardboard (or)

1/2 in. foamcore board

1/2 in. foamcore board ((20 inches in diameter))

Waxed paper

Waxed paper

small ruler

small ruler

3/8 in. white satin ribbon

3/8 in. white satin ribbon ((63 inches needed))

The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate stringwork. Called a ?drop? string because the line of piped icing is allowed to ?drop? or fall, by itself, before re-attaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

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