Big Blue Drop Flower Cake
Easy-to-decorate drop flowers are as dramatic as more complicated flowers when you pipe them with a large tip. Add shimmery sugar pearls to the centers for more sparkle.
Cake serves 12.
Before starting, please read a helpful hint from the Wilton decorator who made this cake.
In advance: Make flowers in royal icing.
Pipe 100 drop flowers with tip 190 and white royal icing on parchment covered cake board. Attach three blue sugar pearls to center of each flower. Let dry.
Bake and cool two-layer, 6 in. high cake. Position on
foil-wrapped cake circle. Ice cake smooth with blue buttercream icing.
Attach flowers to cake sides using dots of icing. Begin at bottom and position about 1/4 in. apart. Stagger rows.
Pipe dots on cake top and sides with tip 3. Position white sugar pearl in each dot.
Attach flowers to cake top with mound of icing.
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.
Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.