Lovely blooms in soft shades of green sit prettily atop a cake decorated using the basketweave icing technique. Serve this cake for Mother?s Day or any spring or summertime celebration. Learn how to pipe a basketweave and other great decorating techniques by signing up for The Wilton Method of Cake Decorating Course 2.
Make one lily 2 days in advance. Prepare royal icing following recipe directions. Tint portions yellow and three shades of green. Prepare lily nail. Use tip 366, cut disposable decorating bag and light green icing to pipe six petals, pulling out from center, in foil-lined lily nail. Use tip 14, cut disposable decorating bag and dark green icing to pipe star in center. Use damp brush to brush icing up petals. Insert trimmed brown stamens in center. Let dry overnight.
Make one rose 2 days in advance. Use tip 12 (for base), 104 (for petals), cut disposable decorating bag and light green icing to pipe a rose on icing flower square-covered flower nail prepared with rose template. Let dry overnight.
Make one pansy 2 days in advance. Use tip 104, cut disposable decorating bags and light and medium green icing to pipe pansy on icing flower square-covered flower nail. Use tip 1, cut disposable decorating bag and yellow icing to pipe center loop on pansy. Let dry overnight on wave flower former.
Make two rosebuds and one half rose 2 days in advance. Use tip 104, cut disposable decorating bags and light and dark green icing to pipe rosebuds and half rose on parchment paper-covered cake board. Let dry overnight.
Make two apple blossoms 2 days in advance. Use tip 101, cut disposable decorating bags and dark green icing to pipe petals on icing flower square-covered flower nail. Use tip 1, cut disposable decorating bag and yellow icing to pipe dot centers. Let dry overnight.
Make cake. Prepare batter following recipe directions. Bake and cool cake. Prepare buttercream icing following recipe directions. Torte, stack and fill for a 3-layer cake, 5 in. high.
Decorate cake. Use spatula and buttercream icing to ice cake smooth. Use cake dividing chart and toothpick to divide cake into 24ths. Use tip 18, cut disposable decorating bag and buttercream icing to pipe basketweave with double lines side by side. Use icing to attach flowers on top edge of cake.
Finish your petit fours or cupcakes with one pretty rosebud. Made in buttercream, this flat flower can be piped directly on the cake in your favorite colors. Or make them ahead using royal icing. On cakes, use the rosebud as an accent or in floral spray bouquet.
The vibrant pansy features petals in complementary colors and a distinctive loop center. They can be multi-colored or all one color. Add multi-tones using a striped bag or by painting in colors at the flower's center or at the petal edge with a fine brush dipped in a small amount of lemon extract tinted with icing color.
This technique turns any treat into beautiful baskets. Perfect for Easter, Mother's Day, bridal or any Spring and summertime theme. This technique creates a two-dimensional woven-look design. Use for baskets, fences, or to completely cover the side of a cake.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.
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.