Scarlet Splendor Rose Cake
Additional Information
Step 1
1 WEEK IN ADVANCE
(Extra time has been allotted due to the number of flowers needed.)
Make roses. Cut 20-gauge wires from wire and tape set for roses: 25 pieces, 6 in. long.
Tint gum paste Christmas red/red-red combination. Use large rose cutter and instructions from gum paste flower cutter set to make 25 gum paste roses with two rows of petals on 6 in. wires. Reserve excess gum paste. Let dry 24 to 48 hours on flower drying rack. Brush with red Color Dust. Wrap wires with florist tape. Keep out of direct light to prevent fading.
Step 2
1 DAY IN ADVANCE
Bake and cool 6 in. round cake. Cake is 4 in. high (two layers, 2 in. high). Prepare buttercream icing following recipe directions; tint a small portion red-red/Christmas red combination (for red); reserve for bottom border. Prepare and cover cake with red fondant.
Position cake on pedestal. Use tip 3 and red icing to pipe bead bottom border.
Step 3
Make monogram. Press red fondant in jewelry fondant & gum paste mold to make two mesh border strips (for letter shown). Strips can be curved to shape for various letters. Use knife to cut into desired letter shape. Use piping gel to attach, 3/4 in. above bottom border.
Step 4
Assemble bouquet. Cut plastic dowel rod to 4 in. long; insert in center of cake top. Insert a ball of fondant in dowel rod to stabilize bouquet. Tape rose wires together to form bouquet; insert in dowel rod.
Products
Red Ready-To-Use Rolled Fondant ((18 oz. needed))
Variations
In Stock (ships in 1-2 business days)
Products
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Adding toppings after baking may be preferred when using larger sprinkles or for filling in a design area with more control. During baking, jimmies or larger sprinkles may spread or colors may bleed.
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.