Blossoming Spring Flowers Cake

Instructions

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1. - Prepare cake according to recipe directions, bake and cool. Level and ice smooth for a 6 in. x 4 in. cake.
2. - Combine Burgundy and Violet icing colors to get medium and dark purple shown. Combine Moss and Ivory icing colors to get light green shown. Tint icing; 2 cups of ivory and 1 cup each of violet, moss, light pink, medium pink, medium purple, dark purple and light green. Mix some of the pinks, ivory and purples in a decorating bag, leave some solo. Fill more decorating bags with single colors.
3. - Using tip 103, pipe 8 ranunculus flowers on wax paper. Then, using assorted petal tips and icing colors, pipe flowers like 5-petal and 7-petal roses, daisies, pansies, primroses, poppies, zinnias, sweet peas, violets and mums onto wax paper and freeze.
4. - Once firm, attach flowers to cake. Fill empty spaces by piping flowers and leaves with tip 224 and assorted leaf tips as well as pulled-out stars using tip 363.
5. - Pipe centers in flowers using tips 1, 2, 3 and 14 to finish.

How To

How to Pipe Buttercream Roses

Instantly elevate your dessert with an elegant buttercream rose. Made by layering petals on a flower nail, this blooming buttercream flower is easy to make once you get the hang of it! Use a standard petal tip and stiff buttercream frosting to make a whole garden of roses for your next baking project.