At least two days ahead of time use Flower Nail No. 7 and royal icing to make approximately 12 tip 103 white
wild roses with tip 2 yellow dot centers and approximately 10-12 tip 104 peach wild roses with tip 2 yellow dot centers.
Let flowers dry in flower formers. On four florist's wires, using tip 4 and green royal icing, make 4 bases to attach flowers. Attach 2 white and 2 peach wild roses to wires.
Pipe 6 tip 352 green royal icing leaves on florist's wire. Let dry.
Ice 1-layer cake smooth with green buttercream icing. Using green buttercream icing, pipe tip 17 top reverse shell and bottom shell borders.
Position flowers on cake and add tip 352 green buttercream leaves. Position wired flowers and leaves in flower spikes before inserting into cake.
Note: Willow Green and Leaf Green were combined to achieve green color used.
Rated 5 out of
When I made this cake I didn't have the flowers popping up off the cake. It still turned out beautiful. This cake is all preliminary work then all you have to do is assemble it which is not hard. It's great for birthdays or just a party.
Date published: 2010-12-06
Rated 5 out of
This is one of my favourite cake ideas I have seen from Wilton! When I made this cake I ended up making the royal icing flowers ahead of time, but when it came time to ice the cake, I used an ice-cream cake. This recipe was simple enough that I was able to quickly ice the cake, add the borders and flowers fast enough so the cake didn't melt! It was a big hit for everyone who was able to enjoy it!