Ever wonder how decorators manage to create beautiful cakes on short notice? Many keep a supply of assorted royal icing roses, rosebuds and drop flowers on hand at all times. Makes cakes like this a snap!
- Easy-Add Creamy Peach Icing Color Add to shopping list Creamy Peach Icing Color
- Easy-Add Moss Green Icing Color Add to shopping list Moss Green Icing Color
- Easy-Add Cake Release Add to shopping list Cake Release
light corn syrup
Cake serves 16.
- Easy-Add Cross Pan Add to shopping list Cross Pan
- Easy-Add Tip: 2 Add to shopping list Tip: 2
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 12 Add to shopping list Tip: 12
- Easy-Add Tip: 16 Add to shopping list Tip: 16
- Easy-Add Tip: 21 Add to shopping list Tip: 21
- Easy-Add Tip: 67 Add to shopping list Tip: 67
- Easy-Add Tip: 104 Add to shopping list Tip: 104
- Easy-Add Tip: 225 Add to shopping list Tip: 225
- Easy-Add Flower Nail No. 9 Add to shopping list Flower Nail No. 9
- Easy-Add 8 in. Spatula Add to shopping list 8 in. Spatula
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
We suggest that you tint all icings at one time while cake cools. Refrigerate tinted icings in covered containers until ready to use.
Make 5 cups buttercream icing:
Tint 3/4 cup peach
Tint 1 1/4 cups green
Reserve 3 cups white (thin 1 1/2 cups with 2 teaspoons light corn syrup)
Decorate in Order
Use spatula and thinned white icing to ice sides and top of cake smooth.
Use Flower Nail No. 9, tip 104 and tip 12 (for base) and peach icing to make 6 roses. Use tip 104 to make 9 rosebuds. Let dry
Use tip 3 and green icing to make double drop strings on top of cross.
Use tip 225 and peach icing to make 95 drop flowers with tip 2 white icing dot centers. Make extra to allow for breakage and let dry.
Use tip 3 and green icing to pipe vines on cake top and use pipe dots on veins.
Use tip 16 and white icing to pipe top and bottom borders.
Use tip 67 and green icing to add leaves to roses, rosebuds and drop flowers.
Preheat oven to 350 F or temperature per recipe directions. Your cake will unmold easily, without sticking, when you prepare the pan properly. Grease the inside of pan using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so that all indentations are covered. Sprinkle about 2 Tablespoons flour inside pan and shake so that flour covers all greased surfaces.
Turn pan upside down and tap lightly to remove excess flour. If any shiny spots remain, touch up with more shortening and flour to prevent cake from sticking. (You can use vegetable oil pan spray or vegetable oil pan spray with flour, in place of solid shortening and flour, or use New Wilton Cake Release, for perfect, crumb-free cakes!)
Make one 2-layer cake mix according to package or recipe directions. Pour the cake batter into pan, and if necessary, spread the batter around with a spatula to fill all areas of the pan evenly. Be careful not to touch 350 F oven for 30-40 minutes or until cake tests done according to recipe directions.
Remove cake from oven and cool on cake rack for 10 minutes. While the cake is still in the pan, carefully slice off the raised center portion of the cake. This allows the cake to sit more level and helps prevent cracking.
To remove cake from pan, place cooling rack against cake and turn both cake rack and pan over. Lift pan off carefully. Cool cake at least one hour. Brush loose crumbs off cake.
To transfer cake to serving board, hold a cake board against cake and turn both cake and rack over. Lift off rack. Hold another board against bottom of cake and turn cake over. Be sure to hold cake, rack and board close together while turning to prevent cake from cracking.
We recommend hand washing pan in hot, soapy water.