A luscious flower crowns this gorgeous cake, perfect for a birthday, shower or Mother?s Day celebration. Accented with sparkling sugar, our edible flower is made from simple shapes cut from Sugar Sheets!
Bake and cool one-layer cake. Tint buttercream light rose color. Place cake on foil-wrapped cake circle. Ice smooth with buttercream. Using tip 7 and buttercream, pipe bead border around cake.
Using punch with Oval Cutting Insert, punch 22 ovals (and some extras in case of breakage) from Bright Green Sugar Sheets! Crease each oval lengthwise and place on flower former to hold shape. Brush edges of ovals with piping gel and cover with Cake Sparkles. Let dry.
To assemble flower, place 10 ovals around cake in a circular pattern. Pipe a small mound of buttercream under each petal so they sit at an angle. Place eight ovals in second layer, piping buttercream under each petal to secure. Place four petals in third layer. Pipe buttercream under each petal to secure.
Using the narrow end of tip 1A, cut a circle from Light Yellow Sugar Sheets! Attach to center of flower with piping gel.
Attach pink confetti sprinkles around side of cake using piping gel.