An intricate s-scroll border intertwines this delicate pink cake with majestic buttercream Wilton Roses adorning the top. Serve for a sweet 16 birthday party, bridal or baby shower, or wedding anniversary.
Bake and cool two-layer cake. Position on foil-wrapped cake board. Ice cake smooth with light rose icing.
For diamond pattern on side of cake, use cake divider and a toothpick to mark 12th divisions at top and bottom of cake. Lightly mark diagonal lines in both directions between top and bottom marks. Pipe s-scrolls over marks with tip 2 and light rose icing. Pipe dots in center of squares with tip 4 and white icing.
Pipe bead bottom border with tip 4 and light rose icing.
Pipe a mound of icing in center of cake with tip 2A. Pipe nine Wilton Roses in dark rose icing: Make the base with tip 2A and finish with tip 124. Position on cake with flower lifter.
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.