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.
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.
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.