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Lattice & Rosettes Cake Zoom

Lattice & Rosettes Cake


Simple techniques are all you need for this lovely cake: dots, lines, rosettes, leaves and shells?the first techniques a cake decorator learns!
Makes: Cake serves 12.
Skill Level: Somewhat Easy

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Step 1

Make 4 3/4 cups of buttercream icing: Tint 2 1/4 cups light rose (thin with 2 tablespoons light corn syrup). Tint 3/4 cup dark rose. Tint 1/4 cup green. Reserve 1 1/2 cups white.

Step 2

Bake and cool 2-layer cake (bake two 1 1/2 in. high layers to make a 3 in. high cake). Ice smooth in light rose. Mark 1 1/2 in. from top edge and trace heart shape for lattice with toothpick. Pipe tip 5 lattice heart. Pipe tip 18 rosettes in dark rose around edge of lattice. Add tip 352 leaves. Pipe tip 21 shell bottom border. Add tip 3 dots.

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Ingredients

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Rose Icing Color

Rose Icing Color

Kelly Green Icing Color

Kelly Green Icing Color

light corn syrup

light corn syrup

Tools

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Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

Toothpick

Toothpick

The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.

Reminiscent of garden themes, lattice can cover garland sections, imprinted areas, even entire cake sides with spectacular results. Try round, star or basketweave tips.

A variety of leaves will help give your cakes a more realistic garden feel. Add piping gel to your icing to help keep your leaves from breaking.

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.

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