Before starting, please read a helpful hint from the Wilton decorator who made this cake.
In advance: Make flowers in royal icing.
Using tip 104, pipe seven daisies in deep rose royal icing. Using tips 103 and 102, pipe eight daisies each in deep rose royal icing. Pipe dot centers of all flowers using tip 3 and blue royal icing. Let dry in flower former set on larger wave side.
Pipe 50 drop flowers using tip 224 and white royal icing. Pipe dot centers using tip 2 and white royal icing.
Bake and cool three-layer cakes. Trim 1 in. from one layer cake to create a 5 in. cakes. Prepare cakes for stacked construction.
Ice cakes smooth with blue buttercream icing; stack.
Pipe stems about 3/4 in. apart at random heights on front of cakes using tip 1 and rose buttercream icing.
Attach daisies to cake with dots of icing.
Pipe bead bottom border using tip 4 and blue buttercream icing.
Attach drop flowers along bottom of cakes with dots of icing.
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.
Try some fun color combinations: yellow petals with yellow or blue centers, violet or blue petals with yellow centers and peach petals with orange centers. Highlight centers with Wilton Cake Sparkles, or colored sugars.