Meringue Powder
Roses Never Fail! Cake
Romance your Valentine with a bouquet-holding Teddy Bear with Block Pan cake. Make a dozen or more fulsome roses using our #7 Flower Nail, No. 103 Petal Decorating Tip and red-tinted royal icing.
Ingredients:
- Easy-Add Christmas Red Icing Color Add to shopping list Christmas Red Icing Color
- Easy-Add Rose Icing Color Add to shopping list Rose Icing Color
- Easy-Add Kelly Green Icing Color Add to shopping list Kelly Green Icing Color
- Easy-Add Meringue Powder Add to shopping list Meringue Powder
- Hard candy hearts
Makes:
Cake serves 12.
Tools:
- Easy-Add Teddy Bear With Block Pan Add to shopping list Teddy Bear With Block Pan
- Easy-Add Tip: 3 Add to shopping list Tip: 3
- Easy-Add Tip: 5 Add to shopping list Tip: 5
- Easy-Add Tip: 10 Add to shopping list Tip: 10
- Easy-Add Tip: 21 Add to shopping list Tip: 21
- Easy-Add Tip: 103 Add to shopping list Tip: 103
- Easy-Add Tip: 352 Add to shopping list Tip: 352
- Easy-Add Flower Nail No. 7 Add to shopping list Flower Nail No. 7
- Easy-Add Cake Board Add to shopping list Cake Board
- Easy-Add Fanci-Foil Wrap Add to shopping list Fanci-Foil Wrap
Instructions:
Step 1
In advance, using royal icing and flower nail, make 13 tip 103 roses with tip 10 bases. Make extras to allow for breakage and let dry.
Step 2
Ice sides and background areas smooth. Outline bear and facial features with tip 3. Pipe in mouth with tip 3 in light rose icing; overpipe with tip 3 in Christmas red icing.
Step 3
Pipe in nose and inside of ears with tip 5 (smooth with finger dipped in cornstarch). Cover bear with tip 21 stars. Add tip 21 pull-out stars for tufts of hair. Pipe tip 3 bead hearts on bottom paw.
Step 4
Position roses; add tip 352 leaves and tip 3 stems. Pipe tip 21 star bottom border; position heart candies.
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