Mother’s Day Pink Poppy Cake
Cake serves 15.
Bake and cool 1-layer cake. Place on foil-wrapped board. Ice cake smooth with green buttercream icing.
Using Rotary Cutter and Bright Yellow Sugar Sheets!, cut one 8 x 8 in. square. Tear edges with your fingers. Attach to cake using piping gel.
Using Rotary Cutter and White Sugar Sheets!, cut one 6 x 6 in. square. Tear edges with your fingers. Write message with blue FoodWriter. Attach to yellow square using piping gel.
Using Single Shape Punch with Flower Cutting Insert and Bright Pink Sugar Sheets!, cut three flowers. Using medium Layered Flower Cutting Insert and Light Pink Sugar Sheets!, cut three flowers. Let flowers dry inside small Flower Forming Cups dusted with cornstarch, about 10 minutes. Attach medium, then small flowers to flower using piping gel. Let dry.
Using Single Shape Punch with Leaf Cutting Insert and Bright Green Sugar Sheets!, cut two leaves. Using Rotary Cutter, cut 6 x 3 in. flower stems. Attach flowers, stems and leaves to cake using piping gel.
Using Rotary Cutter, cut a 1 in. wide strip along the length of Bright Green Sugar Sheets! Using Border Punch with Lace Cutting Insert, cut lace design; strip should measure 3/4 in. high. Attach to cake border using piping gel. Repeat border cutting and attachment until cake is covered all around. Overlap if necessary.
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