Glorious Golden Rose Cake
Additional Information
Step 1
Before starting, please read a helpful hint from the Wilton decorator who made this cake.
In advance: Make flowers in white royal icing.
Pipe 20 Wilton Roses: Make the base with tip 7; finish with tip 102. Pipe 11 Wilton Roses: Make the base with tip 10; finish with tip 103. Let dry.
Pipe 70 rosebuds with tip 102 on waxed paper-covered board. Let dry.
Pipe 90 apple blossoms with tip 102. Pipe dot centers with tip 1. Let dry in flower former set.
Step 2
To make monogram, on waxed paper-covered board, pipe two letters with tip 5 and white royal icing. Pipe larger letter with tip 7 and white royal icing. Let dry.
Step 3
Paint letters with gold Pearl Dust/lemon extract mixture. Let dry. For flowers, leave a third of each flower variety white, brush another third with gold Pearl Dust and paint the last third with gold Pearl Dust/lemon extract mixture. Let dry.
Step 4
Bake and cool two-layer round cake. Position on a foil-wrapped cake board. Ice cake smooth with light yellow buttercream.
Step 5
Pipe shell bottom border with tip 21 and light yellow buttercream.
Step 6
Attach large tip 103 and 104 roses on top cake edge with dots of buttercream icing. Attach smaller roses, rosebuds and apple blossoms around top and sides of cake with dots of buttercream icing.
Step 7
Position monogram on top.
Products
Meringue Powder
Gold Pearl Dust?
Favorite cake recipe or mix
Lemon Yellow Icing Color ((combine lemon yellow and golden yellow for yellow shown))
Golden Yellow Icing Color
Products
Disposable Decorating Bags
Waxed paper
Cake Board
10 x 2 in. Round Pan
Fanci-Foil Wrap
Spatula
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.
Create this magnificent rose - the most popular icing flower of them all. With practice, your roses will have the just-picked look of real fresh garden roses!
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.
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.
