Square Pans
Ready for Roses Cake
Always impressive roses blanket the cake top; elegant bead swags decorate the cake sides. Perfect for birthday, shower, and wedding!
Ingredients:
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
- Easy-Add Lemon Yellow Icing Color Add to shopping list Lemon Yellow Icing Color
- Easy-Add Golden Yellow Icing Color Add to shopping list Golden Yellow Icing Color
- Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
Makes:
Cake serves 12.
Techniques Used:
Tools:
- Easy-Add Flower Nail No. 7 Add to shopping list Flower Nail No. 7
- Easy-Add Tip: 2 Add to shopping list Tip: 2
- Easy-Add Tip: 4 Add to shopping list Tip: 4
- Easy-Add Tip: 12 Add to shopping list Tip: 12
- Easy-Add Tip: 104 Add to shopping list Tip: 104
- Easy-Add Tip: 352 Add to shopping list Tip: 352
- Easy-Add Disposable Decorating Bags Add to shopping list Disposable Decorating Bags
- Easy-Add Metal Spatula Add to shopping list Metal Spatula
- Easy-Add 6 in. Square Pan Add to shopping list 6 in. Square Pan
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
- Easy-Add Cake Board Add to shopping list Cake Board
- Waxed paper
Instructions:
Step 1
Several days before decorating cake, make roses using royal icing. Using the flower nail, make 25 tip 104 roses with tip 12 bases. Let dry completely. Make extras to allow for breakage.
Step 2
Bake and cool 2 layer cake. Ice smooth in yellow buttercream icing. Divide cake sides into thirds. Pipe tip 2 double dot swags in white buttercream icing. Add tip 4 bead bottom border in white buttercream icing. Position roses on cake top, add tip 352 leaves in green buttercream icing.
