Wild Rose Cake
Additional Information
Step 1
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.
Step 2
Ice cake. Tint portions of reserved icing light and dark burgundy. Use spatula and light burgundy icing to ice cake smooth.
Step 3
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.
Products
4 1/2 cups batter Favorite cake recipe or mix
Brown Icing Color
Burgundy Icing Color ((Combine Burgundy with Brown for burgundy shades shown))
Products
6 in. Round Pan
Cake Circles
food-safe scissors
16 in. Disposable Decorating Bags
Plastic ruler
The wild rose is a pretty year-round flower piped about the size of the head of Flower Nail 7. For a more cupped shape, increase the angle you hold the tip.
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.
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.
