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Soft Bouquet Cake

Salute the first rose of summer. Ice a tall torte with leafy green buttercream, add piped reverse shell borders and finish the late-spring still life with sprays of royal icing blossoms.

5.0 Average of 5 ratings

Difficulty: Somewhat Easy
Average of 2 reviews




Instructions:

Step 1

At least two days ahead of time use Flower Nail No. 7 and royal icing to make approximately 12 tip 103 white wild roses with tip 2 yellow dot centers and approximately 10-12 tip 104 peach wild roses with tip 2 yellow dot centers.

Step 2

Let flowers dry in flower formers. On four florist's wires, using tip 4 and green royal icing, make 4 bases to attach flowers. Attach 2 white and 2 peach wild roses to wires.

Step 3

Pipe 6 tip 352 green royal icing leaves on florist's wire. Let dry.

Step 4

Ice 1-layer cake smooth with green buttercream icing. Using green buttercream icing, pipe tip 17 top reverse shell and bottom shell borders.

Step 5

Position flowers on cake and add tip 352 green buttercream leaves. Position wired flowers and leaves in flower spikes before inserting into cake.

Note: Willow Green and Leaf Green were combined to achieve green color used.