Before starting, please read a helpful hint from the Wilton decorator who made this cake.
One day in advance, make royal icing flowers.
Pipe 90 drop flowers with tip 129 and white royal icing. Attach one sugar pearl to each center with dot of icing. Let dry.<,/p>
Pipe seven wild roses with tip 127 and white royal icing. Attach seven sugar pearls to each center with dots of icing. Make additional to allow for breakage. Let dry in large flower formers.