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Glorious Golden Rose Cake Zoom

Glorious Golden Rose Cake


A majestic array of golden Wilton Roses encircles this light yellow buttercream cake. Gold Pearl Dust gives the roses shimmer and beauty all their own. The Royal icing monogram is also given sparkle with Pearl Dust.
Makes: Cake serves 28.

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Step 1

Before starting, please read a helpful hint from the Wilton decorator who made this cake.

In advance: Make flowers in white royal icing.

Pipe 20 Wilton Roses: Make the base with tip 7; finish with tip 102. Pipe 11 Wilton Roses: Make the base with tip 10; finish with tip 103. Let dry.

Pipe 70 rosebuds with tip 102 on waxed paper-covered board. Let dry.

Pipe 90 apple blossoms with tip 102. Pipe dot centers with tip 1. Let dry in flower former set.

Step 2

To make monogram, on waxed paper-covered board, pipe two letters with tip 5 and white royal icing. Pipe larger letter with tip 7 and white royal icing. Let dry.

Step 3

Paint letters with gold Pearl Dust/lemon extract mixture. Let dry. For flowers, leave a third of each flower variety white, brush another third with gold Pearl Dust and paint the last third with gold Pearl Dust/lemon extract mixture. Let dry.

Step 4

Bake and cool two-layer round cake. Position on a foil-wrapped cake board. Ice cake smooth with light yellow buttercream.

Step 5

Pipe shell bottom border with tip 21 and light yellow buttercream.

Step 6

Attach large tip 103 and 104 roses on top cake edge with dots of buttercream icing. Attach smaller roses, rosebuds and apple blossoms around top and sides of cake with dots of buttercream icing.

Step 7

Position monogram on top.

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Ingredients

Products

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Meringue Powder

Meringue Powder

Gold Pearl Dust?

Gold Pearl Dust?

Favorite cake recipe or mix

Favorite cake recipe or mix

Lemon Yellow Icing Color

Lemon Yellow Icing Color ((combine lemon yellow and golden yellow for yellow shown))

Golden Yellow Icing Color

Golden Yellow Icing Color

Tools

Products

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Disposable Decorating Bags

Disposable Decorating Bags

Waxed paper

Waxed paper

Cake Board

Cake Board

10 x 2 in. Round Pan

10 x 2 in. Round Pan

Cooling Grid

Cooling Grid

Fanci-Foil Wrap

Fanci-Foil Wrap

Spatula

Spatula

Finish your petit fours or cupcakes with one pretty Rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors.

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!

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

Use food-safe Wilton Pearl Dust and Color Dust to brush or paint hints of contrasting color on your decorations.

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

This 5-petal springtime flower, most commonly seen in white or soft pink, is virtually the same petal shape as the wild rose, but uses a smaller tip creating a petite flower. The dot stamen are typically positioned like the holes in a 5-hole button. Dry them on flower formers for a more natural look.

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