Make royal icing drop flowers one day in advance. Prepare royal icing following recipe directions. Tint dark violet; reserve a small portion white. Use tip 2D and dark violet icing to pipe 15 swirl drop flowers on parchment paper-covered cake board. Use tip 3 and white icing to pipe dot centers. Let dry overnight.
Make cake. Prepare batter following recipe directions. Bake and cool cake. Cake is three-layers. Trim one layer to 1 in. high for a 5 in. high tier. Place on foil-wrapped cake board, cut to fit.
Decorate cake. Prepare buttercream icing following recipe directions. Tint light violet. Use spatula and violet icing to ice cake smooth. Use tip 2D and light violet icing to cover cake sides and top with stars.
Position royal icing drop flowers on cake top. Use dots of icing to secure, if necessary.
Drop flowers are a great way to add flowers quickly. Pipe drop flowers in buttercream directly on your cake, or pipe in royal in advance and place your flowers anywhere. Flowers will be sharper in definition when piped in royal.
The star tip creates the most popular, easily accomplished decorations! The serrated
edges of the star tip makes ridges in the icing as you squeeze it out. Use for borders,
details such as buttons and facial features, flower centers, filling in cakes baked in
The delicate paper-like petals of the gum paste peony make a beautiful companion for the crepe-look buttercream piped ruffles on this tiered cake. Make the flower using Wilton Ready-To-Use Gum Paste and the cut-outs and flower-making instructions in the Peony Gum Paste Cut-Outs Set.