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Soft Bouquet Cake Zoom

Soft Bouquet Cake


Salute the first rose of summer. Ice a tall torte with leafy green buttercream, add piped reverse shell borders and finish the late-spring still life with sprays of royal icing blossoms.
Makes: Cake serves 10.
Skill Level: Somewhat Easy

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Step 1

At least two days ahead of time use Flower Nail No. 7 and royal icing to make approximately 12 tip 103 white wild roses with tip 2 yellow dot centers and approximately 10-12 tip 104 peach wild roses with tip 2 yellow dot centers.

Step 2

Let flowers dry in flower formers. On four florist's wires, using tip 4 and green royal icing, make 4 bases to attach flowers. Attach 2 white and 2 peach wild roses to wires.

Step 3

Pipe 6 tip 352 green royal icing leaves on florist's wire. Let dry.

Step 4

Ice 1-layer cake smooth with green buttercream icing. Using green buttercream icing, pipe tip 17 top reverse shell and bottom shell borders.

Step 5

Position flowers on cake and add tip 352 green buttercream leaves. Position wired flowers and leaves in flower spikes before inserting into cake.

Note: Willow Green and Leaf Green were combined to achieve green color used.

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Ingredients

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Creamy Peach Icing Color

Creamy Peach Icing Color

Buttercup Yellow Icing Color

Buttercup Yellow Icing Color

Willow Green Icing Color

Willow Green Icing Color

Leaf Green Icing Color

Leaf Green Icing Color

Meringue Powder

Meringue Powder

Prepared 1-Layer Round Cake

Prepared 1-Layer Round Cake (torted and filled to 3 inches high)

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Round Pan

Round Pan (8 x 3 inch)

Cake Circles

Cake Circles

Green cloth florist's wire

Green cloth florist's wire

Waxed paper

Waxed paper

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