A Single Rose Mini Cake
Real Non-Toxic Leaves (rose or lemon)
Each cake serves 1.
Several days in advance, make Candy Clay rose. Start with the base and mold a cone that's approximately 1 1/2 in. high from a 3/4 in. diameter ball of modeling candy. Next, flatten a 3/8 in. ball of modeling candy into a circular petal that's about 1/4 in. thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. Gently pinch edges of petals. Make five more petals using slightly larger balls of modeling clay. Flatten, then thin edge with finger and cup petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner.
To make leaves, thoroughly wash and dry rose or lemon leaves. Lighten dark green Candy Melts with a little white. Paint top of leaf using decorator brush. Set aside until firm.
Bake standard and mini cupcakes with no baking cups.
Place upside down on cooling grid positioned over sheet pan. Thin melted candy with solid vegetable shortening and pour over cakes. Gently tap grid to evenly distribute candy. Set cakes on waxed paper to dry. Stack cakes when completely dry. Use melted candy in cut parchment bag to pipe bead bottom borders. Use melted candy in cut parchment bag to pipe dots on side of cake.
Use melted candy in cut parchment bag to pipe bead bottom borders. Use melted candy in cut parchment bag to pipe dots on side of cake.
Attach rose and leaf to top of cake with melted candy.
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