Two sizes of the famous Wilton Rose decorate this 5 in. high cake. Iced in a creamy peach buttercream icing, it?s perfect to serve at Mother?s Day, a get-together with friends or a birthday party. Sign up for The Wilton Method of Cake Decorating Course 2 to learn how to pipe The Wilton Rose and other amazing decorating techniques.
Make roses 2 days in advance. Prepare royal icing following recipe directions. Tint creamy peach. Prepare flower nail. Use tip 101, cut disposable decorating bag, flower nail and peach icing to make 30 roses with tip 3 bases. Use tip 103, cut disposable decorating bag, flower nail and peach icing to make 35 roses with tip 10 bases. Make extras to allow for breakage. Let dry 24 hours.
Make cake. Prepare batter following recipe directions. Bake and cool cake. Prepare buttercream icing following recipe directions. Tint creamy peach. Torte, stack and fill for a 2-layer cake, 5 in. high.
Decorate cake. Use spatula and peach buttercream icing to ice cake smooth. Use tip 3, cut disposable decorating bag and peach icing to pipe bead bottom border. Use tip 3, cut disposable decorating bag and peach icing to pipe dots to attach roses randomly on cake top and sides.
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.