Petite flowers and lovely lace-like lattice piping give this cake a professional-looking flair! Learn these simple line piping techniques by taking a Wilton Method Class on Craftsy. You'll be amazed by your handcrafted creations.
Make layered cake. Prepare batter following recipe directions. Bake and cool two 8 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack cakes for 2-layer cake, 4 in. high. Reserve remaining icing. Place cake on cake circle.
Ice cake. Tint portion of icing violet. Reserve some white. Use spatula and icing to ice cake smooth. Reserve remaining violet icing.
Mark flowers on cake. Use straight edge of second largest (2 3/8 in.) and third smallest (1 11/16 in.) blossom cut-outs from set to mark one large and one small blossom imprint on side of cake.
Use ruler to mark 4 in. from blossom imprints. Use second largest and third smallest blossom cut-outs to mark second set of flower imprints. Repeat flower marking around the cake at 4 in. increments for a total of four sets of flower imprints.
Decorate cake. Tint remaining icing light ivory. Use tip 2, cut disposable decorating bag and light ivory icing to outline flowers and inside petals. Use tip 2, cut disposable decorating bag and light ivory icing to pipe dot flower centers. Pat centers smooth with finger dipped in cornstarch.
Use tip 2, cut disposable decorating bag and light ivory icing to pipe freehand scrolls between flower pairs. Use tip 2, cut disposable decorating bag and light ivory icing to pipe lattice lines, 1/4 in. apart, between scroll lines. Use tip 2, cut disposable decorating bag and light ivory icing to over pipe outline.
Use tip 5, cut disposable decorating bag and violet buttercream icing to pipe bead bottom border.