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Cake serves 124.
A graceful necklace of two-tone roses surrounds each heart-shaped tier, focusing the eye on your beautiful ornament.
(Make roses in advance. Largest roses will take at least 48 hours to dry.)
Make two-tone roses in royal icing: 16 tip 126 with tip 2A bases; 12 tip 125 with tip 2A bases; 15 tip 124 with tip 2A bases, 20 tip 104 with tip 12 bases; 12 tip 103 with tip 10 bases; 20 tip 102 with tip 7 bases; and 30 tip 103 rosebuds. Let dry thoroughly.
When roses are completely dry, turn over and, in royal icing, pipe tip 12 pull-out spike on bottoms. Let dry. This will be used to position roses securely into cake.
Ice and prepare 2-layer cakes for stacked construction. Pipe tip 12 double bead bottom border on all cakes. Add tip 103 ruffle to bottom border of 15 in. cake.
With small angled spatula, gradually make descending lines from back to front of cakes to be used as a guide for positioning roses. Attach roses with dots of icing, pressing spikes into cake. Position rosebuds and add tip 3 sepals and calyxes; add tip 352 leaves. Add tip 2 dots on tops and sides of cake above roses.
At reception, position ornament.