http://www.wilton.com/brimming-with-roses-cake/WLPROJ-4899.html
Brimming With Roses Cake
The world's favorite flower is celebrated in all its glory, underscored with graceful dotted scrolls. Watch our online video.
Makes:
Cake serves 10.
Skill Level:
Additional Information
Step 1
Several days before decorating cake, make roses. Prepare 6 cups royal icing; tint 3 cups icing dark mauve and the remaining 3 cups light mauve. Using the flower nail, make 20 tip 104 roses with tip 12 bases in each shade. Let dry completely. Make extras to allow for breakage.
Step 2
Bake and cool 1-layer round cake. Tort layers. Stack cake layers on foil-wrapped cake board using buttercream icing as a filling.
Step 3
Spatula ice cake smooth with buttercream icing; let set about 15 minutes. Dip pattern press into cornstarch, then randomly imprint design on cake sides. Using buttercream, pipe tip 2 balls on imprinted areas. Add tip 5 bead bottom border. Pipe tip 12 mounds of icing at various heights on cake top; position roses on mounds. Pipe tip 352 leaves with green buttercream icing.
Ingredients
Products
Meringue Powder
Juniper Green Icing Color
cornstarch
Favorite Cake Mix or Recipe
Tools
Products
Decorator Favorites Pattern Press Set ((vine patterns used))
N/A
This item is currently not available.
8 x 3 in. Round Pan
Fanci-Foil Wrap
Cake Circle
Metal Spatula
Waxed paper
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
Create this magnificent rose - the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!
Brimming With Roses Cake is rated
out of
5 by
43.
Rated 5 out of
5
by
QueenVictoriaRose from
If you can make roses - this cake is pretty easy to make. I made my roses with buttercream. Your roses do not have to be perfect to look good. Tips: Make the roses in advance. Use a scroll impression tool to create the scrolls on the side of the cake. The cake does look better if the roses are somewhat raised or mounded in the center of the cake, verses flat as pavement.
I made it for Mother's day - and my family couldn't believe that it wasn't store bought, even though it was not perfect.
My mom made the cake and mixed in blue forget-me-nots inbetween the roses, which was also beautiful.
Try it - it isn't as hard as it looks.
Date published: 2010-12-06
Rated 5 out of
5
by
TXAggie from
The only thing that makes this cake difficult is making the roses. HOWEVER, if you are like me, there is no better way to practice your rose than by making dozens of them! I find it easier to make the "antique rose" using tip 97 (this tip end is kinda squiggly). When I made this cake, I made an 8 in square base, and a 6 in round on top. I topped the round with roses, and made rose buds that I added vines and leaves to for the top of the square base. Then I did the scrollwork beads. I used the mauve/pink coloring shown here, bu next time I'd like to experiment with several rose colors. A showstopper cake, give it a try!
Date published: 2011-05-12
Rated 5 out of
5
by
JennyBakeThemHappy from
Consistency was the tricky part of this cake. That's a lot of roses and beading to get to look the same. Also, arranging those roses so they were close enough but not smooshed was harder than I thought it would be. The leaves are your buddy here: using them to fill gaps and hide cracked petals is key. Also, start way way earlier than you think you'll need to.
That said, I made this cake for my mom for mother's day and she (and the kids) flipped out when they saw the roses! You know how kids are about wanting to eat the flowers.
Enjoy!
Date published: 2011-05-13
Rated 5 out of
5
by
Leeann76 from
I used this cake as a starting point, since I had not used butter cream before or made roses. My decorating skills consisted of: 12 years ago, making a few tiny star filled cakes. I thought this would be a good one to try. I definitely agree with making your roses ahead of time, it's easier to transfer them. I did not have the pattern press so I piped my own scroll work. The cake turned out great, and I received lots of compliments. I Loved this cake, and will be making it again! Possibilities are endless with a little imagination!
Date published: 2011-05-13
Rated 5 out of
5
by
FullTilt Cakes & Desserts from
The key to getting this cake together is perfecting your roses. I started with the roses. I have found that this cake really looks the best when you use three subtle shades of the same color (I've done one in pink and one in purple). Make as many roses as you have icing for, I substitued buttercream roses for the suggested royal roses (their softer and more enjoyable to eat). While the roses are firming up, ice the cake and do the scroll work. My experience is that you want the flowers pretty dry before adding them (unlike in the video) this allows you to pick the best looking flowers to arrange on the top and they don't get crushed as you stack them. If you're good with roses, this cake will come together pretty quickly and it's just so elegant
Date published: 2011-02-19
Rated 5 out of
5
by
kickrs2 from
I made this cake for my final cake in course 2. It turned out beautiful. I got lots of practice making the roses, by the end of the afternoon, I had it down! Because I wanted to finish in class, I piped the scrolls with a solid line tip 5. Next time, I will definitely use the dots and try a different color combo. I used the Aster Mauve color as indicated in the instructions, but it seemed to take a LOT of color, and I never did get it as deep as I wanted. Now that I have royal icing roses down, I may try buttercream again.
Date published: 2012-11-02
Rated 5 out of
5
by
mssbluejay from
I made this cake for the final project in my Wilton course, but I made it in white, because I was shooting for making a simple wedding cake. I was very proud of myself for how the cake turned out, because I was a beginner. The decorating methods are simple, well explained, and look magical once you are finished. I made the mistake of procrastinating on the flowers, so they had not dried out well enough when I was placing them on the cake. So, don't be like me! Make the roses ahead of time and practice, practice, practice!
Date published: 2011-05-13
Rated 5 out of
5
by
Karenpowell from
This has to be the most classic of all wilton cakes that I know local decoraters make. The recipe is so simple but yet you have ot be organizsed. the steps are listed as such it is easy to follow and you end up with a show stopper no matter what color you choose tomake this in. As a mothers day cake it is great, easter brunch or a wedding party before the big day. I have even made minatures of this for weddings and brunches. As smallas petiotfours to mini cakes it still looks great!
Date published: 2011-05-16