Rose Bouquets Cake
- 5/8 inch wide brown ribbon (3 yards needed)
In advance: Make 3 large roses, 6 medium roses and 10 leaves.
For roses, add 2 teaspoons of gum-tex to 24 oz. of fondant and tint rose.
For leaves, add 1/4 teaspoon of gum-tex to 3 oz. of fondant and tint Leaf Green/Kelly Green combination.
To make large roses: Cut 2 strips of rose fondant 1 1/2 in. long x 2 in. wide. Fold strips in half lengthwise and wrap for center of rose. Attach all strips with damp brush. Cut 5 strips of rose fondant 2 in. long x 2 in. wide; fold in half and wrap around each petal. Cut 4 strips of rose fondant 3 in. long x 2 in. wide; fold in half lengthwise and attach to previous strips. Roll 1/4 in. dark rose fondant balls for center of roses; attach with damp brush.
To make medium roses: Follow same process as for large roses. Cut 4 rose fondant strips 1 1/4 in. long x 2 in. wide; 4 strips 2 in. long x 2 in. wide.
To make leaves: Roll green fondant 1/4 in. thick and use large leave cut-out to cut 10 leaves. Use think shaping foam and ball tool from set to soften edges and use veining tools to mark vein lines. Let dry on cornstarch-dusted flower formers.
Prepare 2-layer cakes for rolled fondant by lightly icing with buttercream. Position on plates. Attach ribbon to base of cakes with dots of icing and pipe tip 3 bead bottom borders with rose buttercream. Position flowers and leaves.
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