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Vivid Violet Roses Cake Zoom

Vivid Violet Roses Cake


A perfectly-balanced bouquet of Ribbon Roses frames an elegant script message. Gives a sophisticated touch to a basic round cake.
Makes: Cake serves 20.
Skill Level: Easy

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Step 1

In advance, use tip 104 and violet icing to pipe approximately 8 Ribbon Roses. Make extras to allow for breakage and let dry.

Step 2

Bake and cool 8 x 3 in. round cake. Use spatula to ice cake smooth with white icing. Use tip 3 and violet icing to write message. Use tip 12 and white icing to pipe crescent-shaped mound of icing on cake top. Position Ribbon Roses on icing mound. Use tip 352 and green icing to pipe leaves. Use tip 12 and violet icing to pipe dot bottom border. Use tip 3 and violet icing to randomly pipe dots on cake sides (pipe larger dots toward bottom of cake and reduce size as you reach midway point of cake sides).

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Ingredients

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$4.39

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Violet Icing Color

Violet Icing Color

Juniper Green Icing Color

Juniper Green Icing Color

Tools

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$1.19

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$1.19

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$1.59

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8 x 3 in. Round Pan

8 x 3 in. Round Pan

Cake Board

Cake Board

Spatula

Spatula

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

Personalize a celebration cake with a message written in perfect penmanship! Achieving beautiful results is easier than you might think, following these easy steps. And, practice makes perfect!

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Vivid Violet Roses Cake is rated 4.142857142857143 out of 5 by 14.
Rated 5 out of 5 by from The hardest part are the roses. But since you slide and press the flowers in place one at a time you can chose your best ones...and they are so pretty! I took the Wilton Basics course and my cake came out looking almost exactly like the picture, it was my favorite of the class. I did mine as a Mothers Day Cake. Really pretty, loved the class too but its not necessary to take the class if you already have a 'lil experience in order to make the cake.
Date published: 2011-05-12
Rated 3 out of 5 by from I made this cake for Relay for Life and wrote Celebrate, Remember, Fight Back on it instead of Happy Birthday. The toughest part was placing the roses on the cake without smearing anything else. I piped a mound of icing on the area I placed the roses so they could be at different heights. Then I filled them full of leaves - the more leaves I added, the better it looked! It turned out to be a very nice cake!
Date published: 2011-05-12
Rated 3 out of 5 by from I too made this as part of the Wilton Basics course. I did a slightly different border, but it came out very cute! It was fairly simple, and got a very nice reaction. The toughest part is getting your buttercream icing smooth, but if you use enough icing, you can get a nice coating. The ribbon roses were ok, but if I made it again, I would use the Wilton Rose instead..
Date published: 2011-05-12
Rated 3 out of 5 by from This was the final test for one of my Wilton classes. I used different colors but it came out lovely! I enjoyed practicing the different techniques. This was my first attempt at writing on a cake. I made my own cake and followed the recipe for Wilton's buttercream icing but added almond extract. It looked and tasted great!
Date published: 2010-12-02
Rated 5 out of 5 by from This cake is awesome in any color of roses and the Wilton roses also look nice on this cake. This ribbon roses defintely help with teaching the angles to hold the tip to make the petals of the rose, allowing easier success when moving on to the Wilton Rose in class.
Date published: 2011-05-13
Rated 5 out of 5 by from I made this cake for my sister-in-laws birthday. I did modify it somewhat - I made buttercream roses instead of the ribbon roses because I like the look of buttercream roses. Otherwise this cake is very simple to make and lovely to look at.
Date published: 2011-01-16
Rated 5 out of 5 by from This was the cake I used for my "final cake" during the decorating basics course. I did the roses on wax paper squares and put them onto a tray and stuffed them in the freezer for about 20 minutes or so. Made them much easier to handle.
Date published: 2011-05-15
Rated 2 out of 5 by from I did not like this cake because it used the new rose. I think it would look much better if a buttercream or victorian rose was used. Other than that i like the dots coming up the side of the cake and the bead border adds a nice touch.
Date published: 2010-12-06
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