Brocade Of Roses Cake
Cake serves 114.
Ahead of time, make 16 bow loops: Cut strips 6 in. long x 1 in. wide from fondant. Fold each strip over to form a loop and align ends; pinch ends slightly to attach.
Stand loops on sides to dry. Make extras to allow for breakage.
Ice 2-layer tiers smooth and prepare for push-in pillar construction.
Mold approximately 90 roses from fondant. Allowing space for positioning topper and flowers, randomly attach roses only on top half and middle tiers; position roses only on top half of bottom tier.
Pipe tip 32 shell bottom border on bottom tier. Add tip 127D ruffle.
Pipe tip 4 vines linking roses over all tiers; add tip 4 dots on ruffle and long vines.
Pipe tip 5 bead bottom borders on top and middle tiers.
Cut 8 ribbon strips 6 in. long x 1 in. wide from remaining fondant.
Attach above ruffle on bottom tier.
Attach bow loops to fondant strip at seam division with dots of icing.
Pipe tip 16 rosettes at bow centers.
At reception: Assemble tiers. Arrange flowers in Floral Figurine Pedestal and Crystal bowls; position on tiers. Add figurine.
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