Ribbon Rose Heart Cake
Additional Information
Step 1
In advance, make approximately 18 tip 104 ribbon roses with tip 12 bases using dark rose royal icing. Make extras to allow for breakage and let dry 1-2 days.
Step 2
Spatula ice 1-layer cake smooth in light rose buttercream icing.
Step 3
Roll out fondant 1/8 in. thick. Using pan as a pattern, cut out heart shape 1 in. smaller than pan. Using large opening of tip 1M, cut scallops along edge. Using small opening of tip 6, cut holes in scallops. Position fondant heart on cake, securing with dots of icing. Attach roses with dots of buttercream icing.
Step 4
Using white buttercream icing, pipe tip 16 shell bottom border. Pipe tip 125 ruffle over shell border.
Products
Rose Icing Color
Meringue Powder
cornstarch
Products
![Excelle Elite 9" Heart Cake Pan](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dw52663943/images/product/2105-410/2105-410-lrg.jpg?sw=89&sh=89&sm=fit "Excelle Elite 9" Heart Cake Pan")
Spatula
Disposable Decorating Bags
Cake Board
Fanci-Foil Wrap
Waxed paper
Ruffles add a decorative top border to your cakes or cupcakes. Pipe ruffles around plaques or to trim doll dresses or bonnets.
