Presenting the perfect birthday cake for any little girl! Our enchanting merry-go-round cake features pretty pastel drop flowers and decorated horses, all under the canopy of the Wilton Carousel Cake Set.
In advance: Make flowers using royal icing. Make 500 tip 14 swirl drop flowers in light pink with tip 1 dot centers in white. Make 30 each tip 131 drop flowers in light pink and dark pink. Make 40 each tip 225 drop flowers in light pink and dark pink. Make 15 tip 2D drop flowers in light pink, 40 in dark pink. Make extras to allow for breakage and let dry.
Decorate carousel canopy in royal icing. Follow lines of carousel to pipe tip 6 violet scrolls on side; add tip 6 dot. Outline top sections in light pink with tip 3. Pipe in finial in violet with tip 6; pat smooth with finger dipped in cornstarch.
Decorate horses in thinned violet royal icing. Brush mane, bridle, saddle, tail and hooves; let dry. Brush with white Pearl Dust.
Bake and cool 2-layer cakes (trim 10 in. layers to 1 1/2 in. high to make a 3 in. high cake). Ice smooth in buttercream. Prepare for Push-In Pillar Construction. Divide 10 in. cake into 8ths and 12 in. cake into 10ths using Cake Dividing Wheel. Mark top of 12 in. cake with feet from 10 in. plate included in Carousel Set. Cut cake circle to 11 in., wrap with foil, and attach to plate from set with royal icing. Position 10 in. cake on plate.
For 12 in. cake, roll out white fondant 1/8 in. thick. Cut one oval panel using pattern. Using straight-edge wheel of Cutter/Embosser, score lattice lines 3/8 in. apart. Brush lines with Orchid Pink Pearl Dust. Repeat for 9 more panels, working one at a time. Attach at division marks with buttercream icing. Attach tip 2D dark pink flower at center of each oval, tip 14 drop flowers around edges. Attach assorted flowers between ovals.
For 10 in. cake, roll out white fondant 1/8 in. thick. Cut one half oval panel using pattern and decorate as for ovals, for a total of 8. Attach at each division mark, lining up straight edge with edge of cake. Pipe tip 2 drop strings in buttercream under each panel. Attach tip 14 drop flowers to panel edge. Attach a tip 2D flower at each division mark; pipe tip 2 dots beneath flowers. In buttercream, pipe tip 3 bead top borders and tip 18
rosette bottom borders. On 12 in. cake, add tip 3 dot at center of rosettes and tip 3 zigzags on edge. Pipe tip 352 leaves.
At party: Assemble cakes, following carousel package directions.
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.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.