Frilly wild rose petals turn this plain cake into a very special treat for Mother's Day or any spring party. Learn to pipe perfect petals at a Wilton Method Class on Craftsy. You'll be well on your way to making more beautiful buttercream-iced cakes.
Make layered cake. Prepare batter following recipe directions. Bake and cool two 6 in. cake layers. Prepare buttercream icing following recipe directions. Prepare, fill and stack cakes for 2-layer cake, 4 in. high. Place cake on cake circle. Reserve remaining icing.
Ice cake. Tint portions of reserved icing light and dark burgundy. Use spatula and light burgundy icing to ice cake smooth.
Decorate cake. Starting 1 1/4 in. from edge of cake, use tip 127, cut disposable decorating bag and dark burgundy icing to pipe wild rose petals around top of cake. Pipe second row of petals overlapping petals 1/2 in. and in between first-row petals. Repeat piping petals for third and fourth rows.
Use tip 4, cut disposable decorating bag and light burgundy icing to pipe 3/8 in. high pull-out dots on flower center. Use tip 5, cut disposable decorating bag and light burgundy icing to pipe bead bottom border.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.