Several days in advance: Make royal icing flowers using 5-petal templates as a guide. Make 50 each pink and yellow tip 101 apple blossoms. Make 40 each pink and yellow tip 102 apple blossoms. Make 25 each pink and yellow tip 103 wild roses. Make extras to allow for breakage; let apple blossoms dry in medium flower formers and wild roses dry in large flower formers. When flowers are dry, pipe tip 1 pull-out stamens at centers. Also: Make 100 puddle dots, 3/8 in. diameter, on waxed paper squares using thinned pink royal icing in cut disposable bag. Make extras to allow for breakage; let dry.
Ice 2-layer cakes smooth in buttercream. Combine Light and Dark Brown fondant packets and add brown icing color to deepen. Roll out fondant 1/8 in. thick. Cut 1 in. wide strips, long enough to wrap around each cake; position around base of cakes. Attach puddle dots 1 in. apart on strips with buttercream.
Mound icing at center of each cake and position various flowers; position other flowers randomly. Add tip 352 leaves. Position cakes on stand.
*Combine Lemon Yellow with Golden Yellow for darker yellow shown.
**The top tier is often saved for the first anniversary. The number of servings given does not include the top tier.
This 5-petal springtime flower, most commonly seen in white or soft pink, is virtually the
same petal shape as the wild rose, but uses a smaller tip creating a petite flower. The
dot stamen are typically positioned like the holes in a 5-hole button. Dry them on flower
formers for a more natural look.
Rated 4 out of
I tried this cake at Easter and did pretty good. I'm new to cake decorating so the fine detail was a bit difficult. I cheated on the bottom and used my cricut to make the solid band around the bottom of each cake . My family loved it and it made a very eye catching center piece. Plan an extra 2 hours of decorating if your a newbie like me, but go for it. It was worth the effort.