This fantasy cake takes floral cake arrangement to new heights. Bountiful roses, fleur de lis, drop flowers, string work and leaves create a cake like no other. Everywhere you look something exciting is going on with innovative decorating.
Before starting, please read a helpful hint from the Wilton decorator who made this cake.
In advance: Make flowers in royal icing.
Pipe three yellow roses using tip 104 with tip 12 base and yellow royal icing. Pipe three half roses using tip 104 and yellow royal icing.
Pipe 70 drop flowers using tip 224 and yellow royal icing on a parchment paper covered board. Pipe dot centers using tip 3 and white royal icing.
Pipe 64 drop flowers using tip 225 and yellow royal icing on a parchment paper covered board. Pipe dot centers using tip 3 and white royal icing. Let dry.
Bake and cool two-layer 8 in. cake. Position on a foil-wrapped cake board. Ice cake smooth with light yellow buttercream icing.
Divide cake into eighths with toothpick: mark from the bottom up 1 1/4 in. for bottom of fleur de lis; mark 3 1/2 in. for top of fleur de lis. For strings between markings, mark 3/4 in., 1 in. and 1 3/8 in. from bottom of cake.
Pipe fleur de lis at division points using tip 32 and white buttercream icing. Pipe strings connecting fleur de lis using tip 3 and white buttercream icing. Pipe dots at points using tip 3 and white buttercream icing.
Pipe shell bottom border using tip 18 and buttercream icing.
Mound drop flowers over top of fleur de lis. Pipe leaves using tip 349 and green buttercream icing.
For cake top, pipe icing mound using tip 12 and white buttercream icing. Add three each roses and half roses and six drop flowers. Pipe leaves using tip 352 and green buttercream icing.
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.