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At least 1 day in advance: Make ribbon roses. Using royal icing and tip 104, make 75-85 white ribbon roses with tip 12 bases on flower nail prepared with rose template and waxed paper square. Let dry overnight.
Bake and cool 3-layer round cake (bake two layers 2 in. high and one layer 1 in. high for a 5 in. high cake). Ice smooth. Attach ribbon roses to cake sides and one on cake top with dots of icing.