In advance, use tip 104 to make 30 white Ribbon Roses. Make extras to allow for breakage and let dry.
Bake and cool 8 x 3 in. round cake. Use spatula and ivory icing to ice cake smooth. Use tip 3 and white icing to pipe dots in loops shapes about 1 1/2 in. apart from loop points, on cake top and about 1 in. apart from loop points on sides. Use tip 12 to pipe mound of white icing on top center of cake and position 7 Ribbon Roses on top of mound. Use tip 21 and white icing to pipe shell bottom border. Attach remaining Ribbon Roses on top of shell border.
Speed up the decorating process with a few nifty tools. Use our Decorating Comb to create narrow or wide ridges in iced surfaces and a Decorator Dessert Pro® to apply icing in interesting ways and shapes.