Ingredients Meringue Powder Royal Icing Royal Icing Violet Icing Color Rose Icing Color Favorite cake recipe or mix Buttercream Frosting Buttercream Frosting Tools 12 in. Disposable Decorating Bags 2 Large Drop Flower Cake Decorating Tip 2D 2 Large Drop Flower Cake Decorating Tip 2D Double Roll Parchment Paper 10 x 14 in. Cake Board Tape Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 6 x 2 in. Square Pan 10 x 16 Non-Stick Cooling Rack Fanci-Foil Wrap food-safe scissors Decorator Preferred 13 inch Angled Spatula Decorator Preferred 13 inch Angled Spatula Instructions Click to mark complete - Make royal icing drop flowers one day in advance. Prepare royal icing following recipe directions. Tint dark violet; reserve a small portion white. Use tip 2D and dark violet icing to pipe 15 swirl drop flowers on parchment paper-covered cake board. Use tip 3 and white icing to pipe dot centers. Let dry overnight. - Make cake. Prepare batter following recipe directions. Bake and cool cake. Cake is three-layers. Trim one layer to 1 in. high for a 5 in. high tier. Place on foil-wrapped cake board, cut to fit. - Decorate cake. Prepare buttercream icing following recipe directions. Tint light violet. Use spatula and violet icing to ice cake smooth. Use tip 2D and light violet icing to cover cake sides and top with stars. Position royal icing drop flowers on cake top. Use dots of icing to secure, if necessary. How To
