Old World inspiration gives such a romantic touch to our monogrammed cake. Profusely blooming vintage sweet peas are daintily brushed with gold Pearl Dust for a soft, shimmering accent. A fond glance back in time on a cake that is so ?today,? it?s perfect for birthdays, wedding showers, anniversaries and more.
Before starting, please read a helpful hint from the Wilton decorator who made this cake.
In advance: Make flowers in royal icing. Pipe 80 sweet peas on parchment paper-covered boards using tip 104 and white royal icing. Let dry.
To make monogram, find your favorite font and size, trace on paper and cover with parchment paper.
Outline letter using use tip 3 and white full-strength royal icing; let set. Fill in using a cut parchment triangle and white thinned royal icing. Let dry.
Paint monogram and edges of vintage sweet peas using gold Pearl Dust/lemon extract mixture. Let dry.
Bake and cool one-layer 10-in. cake. Position on foil-wrapped cake board. Ice smooth with light peach buttercream icing.
Pipe bottom bead border using tip 5 and peach buttercream icing.
Pipe mounds 1 1/4 in. from left edge of cake, 2 in. wide from bottom edge, across cake and down front edge using tip 5 and white buttercream icing.
Position vintage sweet peas on icing mounds, placing in different directions.
Carefully remove letter from parchment paper. Position on cake using tip 3 and white buttercream icing.