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.