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Vintage Resplendent Cake Zoom

Vintage Resplendent Cake


Steampunk style includes exciting elements such as lattice, corset lace, metallic accents, ruffles and swags.
Makes: Cake serves 40.

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Step 1

5 DAYS IN ADVANCE

Make flowers. Prepare royal icing following recipe directions. Use white royal icing to make the following flowers: 14 tip 97 Wilton Roses with tip 12 bases, two tip 103 Wilton Roses with tip 10 bases, two tip 102 Wilton Roses with tip 7 bases, two tip 101 Wilton Roses with tip 5 bases, two tip 101s Wilton Roses with tip 3 bases, six tip 103 wild roses with white Sugar Pearl centers, six tip 101 apple blossoms with white Sugar Pear centers. Let all flowers dry 48 hours. Reserve remaining icing.

Step 2

Make hat and brim. Prepare Color Flow icing following recipe directions. Tint 1/4 cups black and 3/4 cup dark violet. Use patterns, tip 3 and full-strength black icing to outline hat and brim. Use thinned black icing in cut parchment bag to flow in. Let dry 48 hours. Reserve remaining icing.

Step 3

Make lattice fans and cake side laces. Use fan patterns, tip 3 and full-strength dark violet Color Flow icing to make one each small, medium and large lattice fans.

Use cake side lace pattern, tip 4 and full-strength dark violet Color Flow icing to outline 12 cake side laces. Make extras of all to allow for breakage. Let dry 48 hours.

Step 4

Make scroll for hat. Use pattern, tip 18 and full-strength white royal icing to outline one scroll. Make extras to allow for breakage. Let dry 48 hours.

Step 5

3 DAYS IN ADVANCE

Complete flowers and trims. Use brush and silver Pearl Dust/lemon extract mixture to paint roses, wild roses, apple blossoms, scroll and puddle dots. Let dry 10 to 15 minutes.

Use tip 3 and reserved full-strength dark violet Color Flow icing to outline hat band, 1 1/4 in. wide, from bottom of hat. Use thinned dark violet icing in cut parchment bag to flow in hat band. Let dry overnight.

Step 6

Make puddle dots. Use tip 2 and thinned white royal icing to make 150 puddle dots, 1/4 in. dia. Make extras to allow for breakage. Let dry 48 hours.

Step 7

2 DAYS IN ADVANCE

Assemble hat and brim. Use tip 3 and white royal icing to attach wild roses and apple blossoms to scroll, leaving bottom end open. Let dry 1 hour. Melt black Candy Melts candy according to package directions. Use tip 3, melted black candy and pattern as a guide to pipe a line on brim. Attach hat to brim; hold in place 2 to 4 minutes until set. Use tip 18 and full-strength black Color Flow icing to pipe a line on back edge of hat to support. Use black melted candy to attach scroll to brim and fans to back of hat. Use black icing to attach three wild roses to bottom end of scroll. Set aside.

Step 8

1 DAY IN ADVANCE

Bake and cool 6 in. and 10 in. round cakes. Each cake is 5 in. high (two layers, 2 1/2 in. high). Prepare for stacked construction.

Prepare buttercream icing following recipe directions. Tint portions light violet, dark violet and black; reserve remaining white. Use spatula and white icing to ice cakes smooth. On 6 in. cake, use tip 789, smooth side up, and light violet buttercream to pipe a band of icing from top to bottom on front side of cake for lace area. Repeat on back side. Let icing set 15 to 20 minutes.

Step 9

Create two-tone design on 10 in. cake. Use black FoodWriter edible color marker to trace two-tone pattern on parchment paper. Pattern will create a scallop design around the cake. Cut out pattern and place straight edge against top edge of 10 in. cake. Use spatula and light violet icing to ice exposed area smooth. Don?t worry if you have slightly uneven areas. In step 11, you will pipe triple-garland swags which will cover where white and violet areas meet. Carefully remove pattern. Repeat to mark and ice other half of cake.

Step 10

Make puddle dot flowers. On white areas of both cake sides and 10 in. cake top, use tip 2 and white buttercream icing to attach puddle dots about 1 1/2 in. apart. Use tweezers to position five white Sugar Pearls around each puddle dot to make flowers. Use tip 2 and white icing to pipe S-scrolls and dots between dot flowers.

Step 11

Decorate cakes. Position cakes on cake pedestal. On 10 in. cake, use tip 2 and white buttercream icing to pipe a line from each scallop point and scallop center to bottom of cake. Use tip 2 and black icing to pipe an upright bead border centered between each white line. Use tip 1 and black buttercream icing to accent bead border with scrolls and dots.

Use tip 104 and buttercream icing to pipe triple-garland swags along scallop edge. Start with bottom swag in dark violet, then add two swags in white. Use tip 2 and white icing to pipe S-scrolls and dots on top swag.

Use tip 2 and white buttercream icing to pipe bead bottom border on 6 in. cake. Use tip 5 and light violet icing to pipe bead bottom border on 10 in. cake.

Step 12

AT CELEBRATION

Position flowers and insert laces. Use tip 12 and white royal icing to attach tip 97 roses at swag points. Use tip 12 and white icing to pipe a tapered mound, 1 in. wide x 5 in. long, at top center of 6 in. cake. Mound should be height of tip 97 rose on left side and height of tip 101s rose on right side. Position roses in order on sides of mound: tip 97, tip 103, tip 102, tip 101 and tip 101s.

Use toothpick to make two marks on each side of violet bands, 1 in. apart, starting from base of cake. Carefully insert three laces from top of left side to next lowest mark on right side. Insert next three laces from top of right side to next lowest mark on left side. Repeat on back side.

Use tip 2 and full-strength black Color Flow icing to attach white Sugar Pearls at lace insertion points and puddle dots where laces meet.

Step 13

Complete cake. Position hat on roses. Use tip 12 and white royal icing to secure hat to mound with dots.

Use tip 3 and light violet full-strength Color Flow to pipe triple drop strings, 1 in. apart and 1/4 in., 1/2 in. and 3/4 in. deep, on edge of cake pedestal. Attach puddle dots at string points.

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Black Icing Color

Black Icing Color

Violet Icing Color

Violet Icing Color

Black Candy Melts® Candy

1 ounce Black Candy Melts® Candy

White Sugar Pearls

White Sugar Pearls

Tools

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Discontinued

10 x 14 in. Cake Boards

10 x 14 in. Cake Boards

6 in. Cake Circles

6 in. Cake Circles

10 in. Cake Circles

10 in. Cake Circles

12 in. Disposable Decorating Bags

12 in. Disposable Decorating Bags

tweezers

tweezers

12 in. Cake Pedestal

12 in. Cake Pedestal

The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate stringwork. Called a ?drop? string because the line of piped icing is allowed to ?drop? or fall, by itself, before re-attaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.

Create this magnificent rose - the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!

The wild rose is a pretty year-round flower piped about the size of the head of Flower Nail 7. For a more cupped shape, increase the angle you hold the tip.

Versatile disks of thinned royal or color flow icing are made in advance, dried, and used as accents, buttons and faces.

This 5-petal springtime flower, most commonly seen in white or soft pink, is virtually the same petal shape as the wild rose, but uses a smaller tip creating a petite flower. The dot stamen are typically positioned like the holes in a 5-hole button. Dry them on flower formers for a more natural look.

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