Candy Melts Rose Cake

Stop and smell the roses – and then eat them! This simple yet elegant cake features Candy Melts candy roses that are easier to make than you might think, and a lovely braided border to set off the beauty of the flowers. You can use the Candy Colors combinations we suggest to get just the right shades or substitute your own favorite colors of Candy Melts candy for a customized arrangement.

Prep2 hr
Total Time4 hr
Skill LevelIntermediate

Ingredients & Tools
Instructions

Instructions

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Tint Candy Melts. Melt candy according to package directions. Tint 3/4 cup light green using Green candy color and 1/2 cup pink using Pink candy color. Using color combinations provided, tint 3/4 cup dark green, 1/2 cup coral and 1/2 cup dark pink. Combine green and blue candy colors to get dark green shade shown. Combine pink and orange candy colors to get coral shade shown. Combine red and pink candy colors to get dark pink shown. Reserve 1/4 cup white.
Pipe leaves. Fill two disposable piping bags with light and dark green Candy Melts and snip approximately 1/4 inch off the end. Pipe 7 leaves freehand on parchment paper, making them approximately 2 ½ to 3 inches long and 1-1/4 inches wide. Create lines on dark green leaves by dipping a toothpick in the white candy and drawing them on. Chill in fridge until set, approximately 10-15 minutes.
Create flower petals. Cut strips of parchment paper approximately 5/8 inches wide and 12 inches long. Using angled spatula, spread light pink, dark pink and coral candy across the strips. Place parchment strips on slightly wider strips of parchment to catch any spillover and roll up. Place in freezer until set, approximately 10 minutes. Unroll parchment strips; candy will break into curved petals.
Create flowers. Pipe a small mound of melted pink and coral candy onto parchment and place petals into mound. Place in fridge until set, approximately 10 minutes.
Bake cake. Prepare cake mix according to recipe instructions. Bake and cool two 6-inch cake layers. Trim cakes to 1-1/2 in. high. Level, fill and stack for a 3 in. high cake.
Ice cake. Ice cake smooth in white buttercream.
Decorate cake. Using tip 5 and white buttercream, pipe a double braid border around top of cake. Position leaves and flowers on cake.