Ingredients Meringue Powder Royal Icing Royal Icing Lemon Yellow Icing Color Soft Yellow Sugar Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Leaf Green Icing Color Tools 1.5 Inch Flower Nail No7 Pre-cut Icing Flower Making Squares Pre-cut Icing Flower Making Squares Petal Cake Decorating Tip 104 Petal Cake Decorating Tip 104 #102 Petal Piping Tip #102 Petal Piping Tip Round Cake Decorating Tip 5 Round Cake Decorating Tip 5 Wave Flower Former Set Disposable Decorating Bags 6 x 3 in. Round Pan Cake Board Fanci-Foil Wrap Spatula Plastic ruler Toothpick Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Leaf Cake Decorating Tip 352 Leaf Cake Decorating Tip 352 Large Leaf Cake Decorating Tip 366 Instructions Click to mark complete - Before starting, please read a helpful hint from the Wilton decorator who made this cake. One day in advance, make white royal icing daisies. Pipe 11 with each tip 104 and tip 102. Let dry in large flower formers. - Bake and cool 3-layer, 5 in. high cake. Position on a foil-wrapped cake board. Ice smooth with light green buttercream icing. - Measuring around bottom of cake, mark with toothpick every 1 3/4 in. Mark alternating points on cake sides 2 1/2 in., 3 in. and 5 in. high for tops of stems. - Pipe stems on cake sides from top marks to bottom of cake with tip 3 and dark green buttercream icing. - Attach flowers with dots of buttercream icing. - Pipe leaves with tip 352 and dark green buttercream icing - Pipe shell bottom border with tip 366 and dark green buttercream icing How To
