Vintage Sweet Peas Cake
Additional Information
Step 1
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.
Step 2
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.
Step 3
Paint monogram and edges of vintage sweet peas using gold Pearl Dust/lemon extract mixture. Let dry.
Step 4
Bake and cool one-layer 10-in. cake. Position on foil-wrapped cake board. Ice smooth with light peach buttercream icing.
Step 5
Pipe bottom bead border using tip 5 and peach buttercream icing.
Step 6
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.
Step 7
Carefully remove letter from parchment paper. Position on cake using tip 3 and white buttercream icing.
Products
Products
![15" Parchment Triangles](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dw63b2ffee/images/product/2104-1508/2104-1508PA15TR7157.jpg?sw=89&sh=89&sm=fit "15" Parchment Triangles")
Sweet peas look even sweeter with a back petal to frame the top cupped petals. It?s a great way to add dimension and show off the color of this classic flower.
The bead shape makes impressive borders outlines and accents on letters and designs; also a cute trim on clothing and gingerbread houses. The basis for making piped hearts and figure piping.