Cherry Blossom Cake

Instructions

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1. - Bake and cool cake. Bake and cool five cake layers.
2. - Prepare icing. Prepare buttercream icing following recipe instructions. Using Black icing color, tint 1/4 cup icing light grey. Using Burgundy icing color, tint 1/2 cup icing light burgundy and 1/4 cup icing dark burgundy. Reserve remaining icing white.
3. -

   Pipe flowers. Prepare decorating bag with coupler. Stripe bag with light burgundy icing. Fill with white icing. Prepare second decorating bag with tip 1 and dark burgundy icing.

   Attach tip 101 to bag with coupler, making sure wide end of tip lines up with burgundy stripe on bag (repeat this for tip 102 and 103). Using wax paper-covered flower nail, pipe six to eight tip 101 apple blossoms, four to six tip 102 apple blossoms and two to four tip 103 apple blossoms. Transfer to cake circle. Using dark burgundy icing, pipe dots in center of each flower. Freeze flowers until hard, about 15 to 20 minutes.

4. -

   Decorate cake. Using remaining white icing, fill, stack and ice cake smooth.

   Prepare decorating bag with tip 3 and grey icing. Pipe branch on side of cake. Using remaining buttercream icing, position flowers on branch.

How To

How to Pipe Dots

Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.

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