Make 4 3/4 cups of buttercream icing: Tint 2 1/4 cups light rose (thin with 2 tablespoons light corn syrup). Tint 3/4 cup dark rose. Tint 1/4 cup green. Reserve 1 1/2 cups white.
Bake and cool 2-layer cake (bake two 1 1/2 in. high layers to make a 3 in. high cake). Ice smooth in light rose. Mark 1 1/2 in. from top edge and trace heart shape for lattice with toothpick. Pipe tip 5 lattice heart. Pipe tip 18 rosettes in dark rose around edge of lattice. Add tip 352 leaves. Pipe tip 21 shell bottom border. Add tip 3 dots.
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.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.