Make flowers. Prepare royal icing following recipe directions.
Use white royal icing to make the following flowers:
14 tip 97 Wilton Roses with tip 12 bases, two tip 103 Wilton Roses
with tip 10 bases, two tip 102 Wilton Roses with tip 7 bases,
two tip 101 Wilton Roses with tip 5 bases, two tip 101s Wilton
Roses with tip 3 bases, six tip 103 wild roses with white Sugar
Pearl centers, six tip 101 apple blossoms with white Sugar Pear centers. Let all flowers dry 48 hours. Reserve remaining icing.
Make hat and brim. Prepare Color Flow icing following
recipe directions. Tint 1/4 cups black and 3/4 cup dark violet. Use
patterns, tip 3 and full-strength black icing to outline hat and
brim. Use thinned black icing in cut parchment bag to flow in.
Let dry 48 hours. Reserve remaining icing.
Make lattice fans and cake side laces. Use fan patterns, tip
3 and full-strength dark violet Color Flow icing to make one
each small, medium and large lattice fans.
Use cake side lace pattern, tip 4 and full-strength dark violet
Color Flow icing to outline 12 cake side laces. Make extras of all
to allow for breakage. Let dry 48 hours.
Make scroll for hat. Use pattern, tip 18 and full-strength
white royal icing to outline one scroll. Make extras to allow for
breakage. Let dry 48 hours.
3 DAYS IN ADVANCE
Complete flowers and trims. Use brush and silver Pearl
Dust/lemon extract mixture to paint roses, wild
roses, apple blossoms, scroll and puddle dots. Let dry 10 to
Use tip 3 and reserved full-strength dark violet Color Flow
icing to outline hat band, 1 1/4 in. wide, from bottom of hat. Use
thinned dark violet icing in cut parchment bag to flow in hat
band. Let dry overnight.
Make puddle dots. Use tip 2 and thinned white royal icing
to make 150 puddle dots, 1/4 in. dia. Make extras to
allow for breakage. Let dry 48 hours.
2 DAYS IN ADVANCE
Assemble hat and brim. Use tip 3 and white royal icing to
attach wild roses and apple blossoms to scroll, leaving bottom
end open. Let dry 1 hour. Melt black Candy Melts candy
according to package directions. Use tip 3, melted black candy
and pattern as a guide to pipe a line on brim. Attach hat to
brim; hold in place 2 to 4 minutes until set. Use tip 18 and full-strength
black Color Flow icing to pipe a line on back edge of
hat to support. Use black melted candy to attach scroll to brim
and fans to back of hat. Use black icing to attach three wild
roses to bottom end of scroll. Set aside.
1 DAY IN ADVANCE
Bake and cool 6 in. and 10 in. round cakes. Each cake
is 5 in. high (two layers, 2 1/2 in. high). Prepare for stacked
Prepare buttercream icing following recipe directions. Tint
portions light violet, dark violet and black; reserve remaining
white. Use spatula and white icing to ice cakes smooth. On 6 in.
cake, use tip 789, smooth side up, and light violet buttercream to
pipe a band of icing from top to bottom on front side of cake for
lace area. Repeat on back side. Let icing set 15 to 20 minutes.
Create two-tone design on 10 in. cake. Use black
FoodWriter edible color marker to trace two-tone pattern on
parchment paper. Pattern will create a scallop design around
the cake. Cut out pattern and place straight edge against top
edge of 10 in. cake. Use spatula and light violet icing to ice
exposed area smooth. Don?t worry if you have slightly uneven
areas. In step 11, you will pipe triple-garland swags which will
cover where white and violet areas meet. Carefully remove
pattern. Repeat to mark and ice other half of cake.
Make puddle dot flowers. On white areas of both cake
sides and 10 in. cake top, use tip 2 and white buttercream
icing to attach puddle dots about 1 1/2 in. apart. Use tweezers
to position five white Sugar Pearls around each puddle dot to
make flowers. Use tip 2 and white icing to pipe S-scrolls and
dots between dot flowers.
Decorate cakes. Position cakes on cake pedestal. On 10 in.
cake, use tip 2 and white buttercream icing to pipe a line from
each scallop point and scallop center to bottom of cake. Use
tip 2 and black icing to pipe an upright bead border centered
between each white line. Use tip 1 and black buttercream icing
to accent bead border with scrolls and dots.
Use tip 104 and buttercream icing to pipe triple-garland
swags along scallop edge. Start with bottom swag
in dark violet, then add two swags in white. Use tip 2 and
white icing to pipe S-scrolls and dots on top swag.
Use tip 2 and white buttercream icing to pipe bead bottom
border on 6 in. cake. Use tip 5 and light violet icing to pipe
bead bottom border on 10 in. cake.
Position flowers and insert laces. Use tip 12 and white
royal icing to attach tip 97 roses at swag points. Use tip 12 and
white icing to pipe a tapered mound, 1 in. wide x 5 in. long, at
top center of 6 in. cake. Mound should be height of tip 97 rose
on left side and height of tip 101s rose on right side. Position
roses in order on sides of mound: tip 97, tip 103, tip 102, tip
101 and tip 101s.
Use toothpick to make two marks on each side of violet
bands, 1 in. apart, starting from base of cake. Carefully insert
three laces from top of left side to next lowest mark on right
side. Insert next three laces from top of right side to next
lowest mark on left side. Repeat on back side.
Use tip 2 and full-strength black Color Flow icing to attach
white Sugar Pearls at lace insertion points and puddle dots
where laces meet.
Complete cake. Position hat on roses. Use tip 12 and white
royal icing to secure hat to mound with dots.
Use tip 3 and light violet full-strength Color Flow to pipe triple
drop strings, 1 in. apart and 1/4 in., 1/2 in. and 3/4 in. deep, on
edge of cake pedestal. Attach puddle dots at string points.
The drop string is traditionally used as decoration on the sides of the cake and is the basis of more ornate string work. Called a "drop" string because the line of piped icing is allowed to "drop" or fall, by itself, before reattaching it to your cake. Pipe a row of single strings or multiple strings in rows of two or three.
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.