skip to content

FREE SHIPPING on all orders over $60! *Limited to domestic U.S. orders only.

Brimming With Roses Cake

The world's favorite flower is celebrated in all its glory, underscored with graceful dotted scrolls. Watch our online video.


Difficulty: Medium


Step 1

Several days before decorating cake, make roses. Prepare 6 cups royal icing; tint 3 cups icing dark mauve and the remaining 3 cups light mauve. Using the flower nail, make 20 tip 104 roses with tip 12 bases in each shade. Let dry completely. Make extras to allow for breakage.

Step 2

Bake and cool 1-layer round cake. Tort layers. Stack cake layers on foil-wrapped cake board using buttercream icing as a filling.

Step 3

Spatula ice cake smooth with buttercream icing; let set about 15 minutes. Dip pattern press into cornstarch, then randomly imprint design on cake sides. Using buttercream, pipe tip 2 balls on imprinted areas. Add tip 5 bead bottom border. Pipe tip 12 mounds of icing at various heights on cake top; position roses on mounds. Pipe tip 352 leaves with green buttercream icing.