In advance, make gum paste flowers: Prepare one recipe of gum paste and tint 1/4 ivory, 1/4 rose, 1/4 dark kelly/moss green combination and 1/4 light kelly/moss green combination.
Roll out and cut 25 each ivory and ivory/rose flowers using apple blossom cutter from flower making set; let dry on small flower formers dusted with cornstarch.
Roll out and cut 20 each dark kelly/moss green and light kelly/moss green leaves using large rose leaf cutter from flower making set. Mark veins with veining tool from confectionery tool set; let dry on small flower formers (1/2 on inside, 1/2 on outside).
Brush dried flowers with water and sprinkle with pink or granulated sugar. Pipe tip 2 dot centers in buttercream.
Place cake on cooling grid positioned over cookie sheet. Lightly ice cake with buttercream icing.
Cover cake with melted candy; let set; repeat process and let set completely. Position cake on serving plate and pipe tip 1s cornelli lace.
Pipe tip 2 bead bottom border; position leaves and flowers around cake.
The perfect look for formal presentations, such as wedding and anniversary cupcakes. The precise, lacy design of this freehand technique depends on the continuous curving strings that do not overlap or touch.
Frilly wild rose petals turn this plain cake into a very special treat for Mother's Day or any spring party. Learn to pipe perfect petals at a Wilton Method Class on Craftsy. You'll be well on your way to making more beautiful buttercream-iced cakes.
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.