Fresh as a Daisy Cake
Additional Information
Step 1
Before starting, please read a helpful hint from the Wilton decorator who made this cake.
One day in advance, make white royal icing daisies.
Pipe 11 with each tip 104 and tip 102. Let dry in large flower formers.
Step 2
Bake and cool 3-layer, 5 in. high cake. Position on a foil-wrapped cake board. Ice smooth with light green buttercream icing.
Step 3
Measuring around bottom of cake, mark with toothpick every 1 3/4 in. Mark alternating points on cake sides 2 1/2 in., 3 in. and 5 in. high for tops of stems.
Step 4
Pipe stems on cake sides from top marks to bottom of cake with tip 3 and dark green buttercream icing.
Step 5
Attach flowers with dots of buttercream icing.
Step 6
Pipe leaves with tip 352 and dark green buttercream icing
Step 7
Pipe shell bottom border with tip 366 and dark green buttercream icing
Products
Meringue Powder
Lemon Yellow Icing Color
Soft Yellow Sugar
Favorite Cake Mix or Recipe
Leaf Green Icing Color
Products
Disposable Decorating Bags
6 x 3 in. Round Pan
Cake Board
Fanci-Foil Wrap
Spatula
Plastic ruler
Toothpick
The Shell is the most popular icing technique of all. It's the basis for many borders, fleurs de lis and more. Lift the tip only slightly when piping to avoid a bumpy look.
Make a simple, versatile leaf to add realistic details to flowers. Leaf tips can also be used to make simple flowers, such as sunflowers.
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.