Shop Cake Pans
Shop Buttercream & Royal Icing Tools
Shop Food Coloring
Click To Mark Complete
In advance, using royal icing and flower nail, make 60 tip 103 roses with tip 8 bases. Make 200 tip 24 drop flowers with tip 2 dot centers. Make extras to allow for breakage and let dry.
Trim 14 in. cake circle to 13 in., wrap with foil; this will be used under 12 in. cake to accommodate roses on bottom border.
Prepare 2-layer cakes for
stacked construction. Prepare and
cover cakes with fondant; smooth with Easy-Glide Smoother. Trace and cut out patterns on stiff paper. Lay triangle pattern at an angle on side of 12 in. cake and mark diagonal lines with tracing wheel. Continue marking angled lines, 1 in. apart, and then reverse pattern and mark lines in opposite direction to form squares. Align square pattern with marked top row of squares on cake, curl pattern over top of cake to continue the square design. Repeat marking procedure on 6 in. cake. Attach drop flowers with tip 2 dots of icing at each corner of square. Pipe tip 8 bead bottom borders in buttercream on both cakes.
Place cake on silver tray. Position ornament; attach roses and silver leaves with dots of icing.
Give your cake a great quilted look by embossing lines in a lattice pattern. Use the single-wheel Cutter/Embosser to create the imprinted lines. It?s a textured look that?s perfect for baby or garden-themed cakes.