Ingredients Royal Icing Royal Icing Meringue Powder Sky Blue Icing Color Favorite cake recipe or mix Buttercream Frosting Buttercream Frosting Tools Lily Nail Set 8 Piece 23 - 3 in. aluminum foil squares Disposable Decorating Bags Large Leaf Cake Decorating Tip 366 Open Star Decorating Tip 14 Carded Artificial Colored Stamen for Cake Decorating Flowers, 180-Count 8 x 2 in. Round Pan Fanci-Foil Wrap Cake Board Spatula Cake Dividing Chart Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 Round Cake Decorating Tip 2 Round Cake Decorating Tip 2 Round Cake Decorating Tip 4 Round Cake Decorating Tip 4 Large Round Tip 2A Instructions Click to mark complete - Before starting, please read a helpful hint from the Wilton decorator who made this cake. In advance: Make flowers in royal icing. Pipe 23 lilies using tips 366 and 14 and medium blue royal icing. Insert glitter stamens from assortment. Let dry completely. - Bake and cool two-layer cake. Position on foil-wrapped cake board . Ice cake smooth in pale blue buttercream icing. - Using cake dividing set, mark 16 divisions. Pipe lines down side of cake at markings with tip 3 and medium blue buttercream icing. - In every other stripe, pipe drop strings 3/4 in. apart and 3/4 in. deep with tip 3 and medium blue buttercream icing. - In remaining stripes, pipe cornelli lace with tip 2 and white buttercream icing. - Pipe bead border with tip 4: Use white buttercream icing below cornelli lace; blue buttercream icing below drop strings. - Pipe a mound of buttercream icing on top center of cake with tip 2A; attach lilies. How To
