Violet Wild Rose Cake

Rich, generously sized violet blossoms circle the top edge of this whimsical design. Drying the wild roses in Flower Forming Cups give these flowers a realistic silhouette.

AmountCake serves 12.

Ingredients & Tools
Instructions

Instructions

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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.