Wild Rose Cake

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.

Skill LevelIntermediate

AmountCake serves 12.

Ingredients & Tools
Instructions

Ingredients

1/2 cup solid vegetable shortening
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour

Tools
Cookie press
Cookie sheet
Cooling rack

Instructions

Click to mark complete

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.