Resplendent Round Wild Rose Cake
A sunny field of white wild roses and drop flowers gives this cake a warm, welcoming look for any occasion.
Cake serves 20.
Before starting, please read a helpful hint from the Wilton decorator who made this cake.
In advance: Make flowers in royal icing.
Pipe 31 wild roses with tip 103 and white royal icing.; pipe pull-out centers with tip 2 and yellow royal icing. Let dry overnight on wave flower formers.
Pipe 38 drop flowers with tip 224 and white royal icing; pipe dot centers with tip 2 and yellow royal icing. Let dry flat overnight. Make extras of all flowers to allow for breakage.
Ice cake smooth with spatula in green buttercream icing.
Pipe tip 5 bead bottom border in green buttercream icing.
Attach flowers to cake top and sides with tip 2 dots of buttercream. Group side flowers in rows of three, alternating position of wild roses and drop flowers.
Pipe leaves on wild roses with tip 352 and light green buttercream icing.
Made by adding a simple twist motion, swirl drop flowers have petals with a bit more flair and dimension, leading to open-looking Blossoms.
The wild rose is a pretty year-round flower piped about the size of the head of Flower Nail 7. For a more cupped shape, increase the angle you hold the tip.
Make a simple, versatile leaf to add realistic details to flowers. Leaf tips can also be used to make simple flowers, such as sunflowers.
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.
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.