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Ribbon Roses Grow Wild! Cake Zoom

Ribbon Roses Grow Wild! Cake


Makes: Cake serves 52.

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Step 1

2 or more days in advance: Prepare heart topper base. Roll out gum paste 1/4 in. thick. Use pattern to cut out open heart. Let dry on cornstarch-dusted board.

Step 2

Make gum paste pleats.

Cut 20 thin cardboard forms, 5 in. x 8 in. long. Fold in half length wise. Cut 20 spacers 1 in. x 3 1/2 in., tape to bottom edges of form to hold angle. Tint remaining gum paste violet. Roll out 1/16 in. thick. Use pattern to cut 20 pleats; make extras to allow for breakage. Fold gently and position on drying forms; let dry 24 hours.

Step 3

Prepare and cover base board with 96 oz. fondant tinted rose.

Step 4

Make 575 fondant ribbon roses, using strips 1 in. x 6 x 1/16 in. thick. Paint top edge with lilac and pink Pearl Dust/lemon extract mixture. Brush bottom edge with damp brush. Roll and gather fondant, pinching bottom edge to secure. You will need to make all of your roses before you begin assembly. As you work, bag and seal your roses so they remain soft and pliable until needed (roses will stay fresh for two to three days).

Step 5

To complete heart, attach 32 roses using melted candy. Position roses close together, packing as tightly as needed to fit. Chill to set candy. Slightly curve the top 3 in. of a cookie stick to conform to heart; attach to back of heart, leaving 5 in. extended at bottom to insert into cake.

Step 6

Bake and cool 3-layer cakes (trim 12 in. cake for a 5 in. high tier). Prepare for stacked construction. Ice smooth in white and position on prepared board.

Step 7

Spray damask edible paper with violet food color spray; let dry. Use right half of pleat pattern to cut 20 panels from damask edible paper (each sheet makes five). Brush with piping gel and attach to right side of pleats. Let dry.

Step 8

Use icing to attach pleats around cake, positioning top edge on cake side about 3 in. above base of cake.

Step 9

Attach roses to cake using tip 6 icing dots. Begin at pleats and work up. Pack as needed for a nice, tight fit.

At party: Insert heart topper.

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Rose Icing Color

Rose Icing Color

Violet Icing Color

Violet Icing Color ((Combine Rose with Violet for violet shown))

Damask Sugar Sheets Edible Decorating Paper

4 sheets Damask Sugar Sheets Edible Decorating Paper

Violet Color Mist? Food Color Spray

Violet Color Mist? Food Color Spray

White Candy Melts® Candy

1 package White Candy Melts® Candy

Tools

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Discontinued

6 x 2 in. Round Pan

6 x 2 in. Round Pan

12 x 2 in. Round Pan

12 x 2 in. Round Pan

Cake Circles

Cake Circles

Fanci-Foil Wrap

Fanci-Foil Wrap

Disposable Decorating Bags

Disposable Decorating Bags

Spatula

Spatula

24 in. diameter plywood or foamcore board

24 in. diameter plywood or foamcore board ((1/2 in. thick))

Plastic bag

Plastic bag ((gallon sized, zip closed))

Thin cardboard

Thin cardboard

Use food-safe Wilton Pearl Dust and Color Dust to brush or paint hints of contrasting color on your decorations.

These quick and easy fondant flowers can be placed on your cake right after you roll them. Roses can be made in a variety of sizes. Position alone on a mini sweet treat, in groupings or as a border, then add fondant or buttercream leaves to create a full bouquet.

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