Ingredients Royal Icing Royal Icing Meringue Powder Violet Icing Color Rose Icing Color Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Tools Disposable Decorating Bags Large Petal Tip 127 Round Cake Decorating Tip 5 Round Cake Decorating Tip 5 Decorating Nail Set 4 Piece Flower Nail Templates Flower Forming Cups 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 Instructions Click to mark complete - Before starting, please read a helpful hint from the Wilton decorator who made this cake. One day in advance, pipe nine wild roses using violet royal icing and tip 127. Pipe centers using white royal icing and tip 5. Make additional to allow for breakage. Let dry in 3 in. Flower Forming Cups. - Bake and cool 3-layer, 5 in. high cake. Wrap cake board with foil and position cake on prepared cake board. Ice smooth with violet buttercream icing. - Measuring from bottom of cake, mark side of cake with toothpick every 1/2 in., either 1 1/2 in., 2 in. or 2 1/2 in. - Pipe lines on cake sides to top edge of cake using tip 3 and violet buttercream icing. Pipe ball at starting point of line using tip 3 and violet buttercream icing. - Attach flowers to top edge of cake with dots of icing using tip 5 and violet buttercream icing. - Pipe bead bottom border using tip 5 and violet buttercream icing. How To
