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In advance, using royal icing in spatula striped bag, make 12 tip 103 pink/white wild roses with tip 2 dot centers. Make extras to allow for breakage and let dry on medium flower formers.
Ice cakes with buttercream. Cover 2/3 of ball with fondant to create a cup. Roll a 3 in. long x 1/4 in. wide fondant rope for cup handle. Cut fondant circle using cookie cutter; cut in half for base of cup. Attach base to cup with brush dipped in water. Trim cup with tip 1 dots and flowers; pipe tip 1 bead border on base. Position wild roses and add tip 67 leaves.
The wild rose is a pretty year-round flower piped about the size of the head of Flower Nail 7. For a more cupped shape, increase the angle you hold the tip.