Back and Better Than Even Dancing Daisy Cake
This cake has a retro look with its bold design and pop of color, with a surprise contemporary kick. The sugar pearls in the flower centers give the wild roses and drop flowers a sparkling look--so this cake easily celebrates birthdays, holidays and special occasions.
Cake serves 12.
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.
Bake and cool cake following pan directions. Position on a
foil-wrapped cake board. Ice smooth with blue buttercream icing.
Mark lattice pattern 1/4 in. apart on each petal. Pipe outlines with tip 2 and white buttercream icing.
Attach drop flowers to petal edges with dots of buttercream icing.
Attach wild roses to center of cake with mound of buttercream icing.
Pipe bead bottom border with tip 6 and blue buttercream icing.
Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.
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.
Reminiscent of garden themes, lattice can cover garland sections, imprinted areas, even entire cake sides with spectacular results. Try round, star or basketweave tips.
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts
and figure piping.