Make any ordinary sheet cake extraordinary by framing it with delicately hued royal icing primroses and rosebuds. Create flower accents by sprinkling and painting on Wilton Pearl Dust in various colors.
Before starting, please read a helpful hint from the Wilton decorator who made this cake.
In advance: Make flowers in royal icing.
Using tip 104, pipe 20 primroses curved up and five curved down each in light rose, medium rose and light yellow royal icing. Pipe all star centers with tip 14 and dark rose royal icing. Pipe dots using tip 1 and white royal icing.
Pipe equal numbers of primroses with tips 103 and 102 with all colors. Let dry in flower former set overnight.
Using tip 104, pipe 15 rosebuds each in light rose, medium rose and light yellow royal icing on parchment paper-covered board. Repeat using tips 103 and 102. Let dry overnight.
When dry, brush rosebuds with white Pearl Dust. Paint edges of tip 102 primroses using coordinating Pearl Dust colors/lemon extract mixtures.
Finish your petit fours or cupcakes with one pretty rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors. Or make them ahead using royal icing. On cakes, use the rosebud as an accent or in floral spray bouquet.
The primrose is a flat flower with detailed petals. The key to the heart-shaped petals is perfecting a "curve-dip-curve" motion as you spin the flower nail. In nature, you will find them in a variety of colors, including deep pink, purple, orange and yellow.