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 random lacy design of this free-form technique depends on the continuous curving lines that do not overlap or touch. Can be used in a small design area or on an entire cake surface. Good for wedding, anniversary and other formal event cakes, but lends itself to more casual themes, as well.