Heart and Soul Cake
Additional Information
Step 1
In advance: Make flowers. Using dark rose royal icing, make 32 tip 101 roses, with tip 5 bases. Make extra to allow for breakage and let dry overnight. Pipe a tip 5 pull-out spike on rose bottoms to insert into cake. Let dry.
Step 2
Also: Make cookie. Prepare and roll out dough. Cut cookie using second largest heart cutter in set. Bake and cool. Outline with tip 3 and royal icing. Flow in with thinned royal icing. Let dry overnight. Write message with black FoodWriter. Attach lollipop stick to back with royal icing. Let dry.
Step 3
Bake, cool and fill cake following pan directions. Place cake on foil-wrapped cake board. Ice smooth in rose buttercream. Using Cake Dividing Set, divide cake into eighths. With toothpick, mark scallops 1 1/2 in. deep. Insert roses at markings. Using tweezers, position Sugar Pearls 1 in. apart on cake top and above roses, securing with piping gel.
Step 4
Pipe tip 5 bead bottom border in white buttercream. Overpipe beads with tip 125 ruffled ribbon bottom border in white buttercream. Insert heart cookie in cake top.
Products
Products
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 bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.