It's apple blossom time again, and this buttercream-iced cake is a great way to welcome spring. Want to learn how to make icing flowers from the comfort of your home? Take a Wilton Method Class on Craftsy to see just how easy it is to create gorgeous icing flowers.
Make apple blossom flowers 1 day in advance. Prepare royal icing following recipe directions. Tint blue. Place apple blossom template on flower nail and cover with flower square. Use tip 101, cut disposable decorating bag and blue icing to pipe 36 apple blossoms, plus extra to allow for breakage. Use tip 1, cut disposable decorating bag and blue icing to pipe dot centers. Let dry on parchment paper-covered surface overnight.
Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. round layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack 6 in. cakes for 2-layer cake, 4 in. high. Place cake on cake circle. Reserve remaining buttercream icing.
Ice cake. Tint portion of buttercream icing blue to match apple blossoms. Reserve some white buttercream icing. Use spatula and blue icing to ice cake smooth.
Decorate cake. Use ruler to measure 1 1/2 in. increments around cake. At every other 1 1/2 in. mark, use toothpick to mark three dots: 1/4 in. from top and bottom of cake and one in between, about 2 1/8 in. from the top of cake. At the unmarked 1 1/2 in. increments, use toothpick to mark two dots: 1 1/4 in. from the top and bottom of cake. There should be about 2 1/8 in. between dots.
Use tip 2, cut disposable decorating bag and white icing to pipe diagonal lines between three-dot rows (the lines will intersect on two-dot rows). Use tip 2, cut disposable decorating bag and white icing to attach apple blossom at each dot.
Use tip 2, cut disposable decorating bag and white icing to pipe beads around each apple blossom. The middle flowers will have four beads; the top and bottom flowers will have three beads.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
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.