Brimming With Roses Cake
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.
Products
Meringue Powder
Juniper Green Icing Color
cornstarch
Favorite Cake Mix or Recipe
Products
Decorator Favorites Pattern Press Set ((vine patterns used))
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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!
