Covered with all kinds of spring flowers, this Bountiful Blossoms Spring Cake is a masterpiece in edible arrangements! Featuring roses, swirl drop flowers and carnations, this lovely blooming cake would be great for an upcoming birthday or bridal shower…and can even be made as a Mother’s Day dessert. Mix and match your favorite colors to create lovely edible blooms and create a cake that’s sure to become the centerpiece of any celebration!
Make flowers. Prepare royal icing
following recipe directions. Tint portions
violet/rose combination (for violet) and
sky blue. Reserve remaining white.
On parchment paper-covered board, use
tip 190 and white icing to make 260 swirl
drop flowers. Attach a white Sugar
Pearl for each center. Also on parchment paper-covered board, use tip 2D and violet
icing to pipe 30 swirl drop flowers with tip
4 dot centers.
Use tip 104 and blue icing to make 20
ribbon roses with tip 12 bases.
Use tip 150 and blue icing to make 45
carnations with tip 12 bases. Let all
flowers dry 24 hours.
1 DAY IN ADVANCE
Bake and cool 6 in. round cake. Cake
is two layers, 5 in. high (two layers, 2 1/2 in.
high). Place cake on 8 in. dia. cake plate.
Prepare buttercream icing following recipe
directions. Use spatula to ice cake smooth.
Position drop flowers. Use tip 4 and
buttercream icing to pipe dots on back of
each white drop flower and attach to cake
sides, covering sides completely. Stagger
rows of flowers to achieve a tight fit.
Use cake dividing chart to divide top
edge of cake into sixths. Use tip 4 and
buttercream icing to pipe a drop string,
1 1/2 in. deep, between each mark. Use tip 4
and buttercream icing to attach violet drop
flowers on strings.
Position carnations and ribbon roses.
Use tip 12 and buttercream icing to attach
carnations to cake top. Use tip 21 and
buttercream icing to pipe shell bottom
border. Immediately position ribbon roses