Impress family and friends with a cake covered in wonderful ribbon roses! Pipe the ribbon roses in advance using royal icing and Wilton Decorating Tip 12 for the bases and Decorating Tip 104 for the petals.
Make roses one day in advance. Prepare two recipes royal icing following recipe directions. Tint portion medium blue. Reserve some white. Use flower nail no. 7, icing flower squares, tips 12 and 104 to make 15 white ribbon roses and 80 blue ribbon roses. Let dry overnight.
Make cake. Prepare batter following recipe directions. Bake and cool cake. Cake is three-layers. Trim one layer to 1 in. high for a 5 in. high tier. Place on foil-wrapped cake circle.
Decorate cake. Prepare buttercream icing following recipe directions. Tint light blue. Use spatula and light blue icing to ice cake smooth.
Use dots of icing to attach roses to cake; white roses around base border and blue roses to cake sides.