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.
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.
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.
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.
Bake and cool two-layer round cake. Position on a foil-wrapped cake board. Ice cake smooth with light yellow buttercream.
Pipe shell bottom border with tip 21 and light yellow buttercream.
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.
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. Or make them ahead using royal icing. On cakes, use the rosebud as an accent or in floral spray bouquet.
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.