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Ruffles & Ribbon Roses Heart Cake Zoom

Ruffles & Ribbon Roses Heart Cake


The tradition of hearts and flowers is stylishly stepped up on this peach-toned cake. Swirling ribbon roses are gathered in a heart shape on top, while an upright ruffle border, adorned with cornelli lace, lifts a ring of white roses on the sides.
Makes: Cake serves 18.

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Step 1

Before starting, please read a helpful hint from the Wilton decorator who made this cake.

One day in advance, make ribbon roses. Pipe ribbon roses with only three rows of petals using tip 103 and tip 10, making 30 each in white and peach royal icing. Make extras to allow for breakage and let dry overnight.

Step 2

Bake and cool two-layer cake in heart pan. Position on a foil-wrapped cake board.

Step 3

Ice cake smooth with spatula in peach buttercream icing.

Step 4

Pipe shell bottom border with tip 21 and peach buttercream icing.

Step 5

Pipe ruffle over shell border with tip 127D and peach buttercream icing.

Step 6

Pipe cornelli lace over ruffles using white buttercream icing in a parchment bag cut to fit tip 1.

Step 7

Edge top of ruffles with tip 5 beads in peach buttercream icing.

Step 8

Attach white ribbon roses with tip 5 dots of buttercream icing.

Step 9

Position peach ribbon roses on cake top, forming a heart shape.

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Ingredients

Products

Meringue Powder

Meringue Powder

Creamy Peach Icing Color

Creamy Peach Icing Color

Favorite cake recipe or mix

Favorite cake recipe or mix

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Disposable Decorating Bags

Disposable Decorating Bags

8 x 2 in. Heart Pan

8 x 2 in. Heart Pan

Cooling Grid

Cooling Grid

Cake Boards

Cake Boards

Fanci-Foil Wrap

Fanci-Foil Wrap

Spatula

Spatula

This ruffle gets added dimension with a shell bottom border base.

The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.

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.

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.

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