Rosy Mother's Day Cake

Ingredients & Tools
Instructions

Instructions

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Melt candy.
Melt Candy Melts candy according to package instructions. Alternate dropping small amounts of melted Bright White, Bright Pink, Pink and Lavender candy on jelly roll pan; spread thin using spatula. Pour remaining melted Bright White candy in jelly roll pan; tap to settle. Chill until set, about 15 to 20 minutes.
Bake cakes.
Prepare cake batter following recipe instructions. Bake and cool two cake layers. Level layers to 2½ in. for 5 in. high cake. Using creamy white icing, ice cake smooth.
Tint icing.
Using decorator icing and icing colors, tint icing as follows:
- Combine Burgundy and Violet icing colors to get light burgundy color shown.
- Combine Violet and Burgundy icing colors to get light violet color shown.
- ¼ cup icing moss green
- ½ cup icing aster mauve
- ½ cup icing burgundy
- ½ cup icing ivory
- Also tint ½ cup icing light violet and ½ cup icing light burgundy using color combinations provided
Using creamy white decorator icing and Juniper Green icing color, tint 1 cup icing green.
Pipe flowers.
Prepare decorating bag with juniper green icing; cut medium hole in tip. Roughly pipe top of cake with green icing, varying texture and pressure throughout.
Prepare five decorating bags with tips 104, 3 and 12. For tip 104 bags, fill one with ivory and small parts light violet and light burgundy. Fill one with light violet and small parts ivory and light burgundy. Fill one with light burgundy and small parts light violet and ivory.
For tip 3 and 12 bags, fill randomly with aster mauve, burgundy, ivory, light violet and light burgundy icing. Set bag with tip 3 aside for later step.
Using tips 104 and 12, flower nail, flower making squares and flower templates, pipe 8 to 10 roses. Remove from nail and place directly on cake.
Prepare another decorating bag with tip 14 and ivory icing. Pipe groups of stars to fill in extra spaces between roses. Using reserved bag with tip 3, pipe dots on center of each star.
Prepare another decorating bag with tip 1M. Fill with ivory and light burgundy icing. Pipe stars to fill in extra spaces.
Prepare another decorating bag with tip 352. Fill with juniper green and moss green icing. Pipe leaves around flowers.
Decorate cake.
Using sharp knife, break candy bark into large shards, approximately 2 in. wide and varying in height from 4½ in. to 7 in. tall. Attach shards around cake.
Using remaining icing, pipe various leaves and stars to fill in any extra space.

Notes

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.
How to Pipe Dots
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
How to Pipe a Star
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.