Blue Rose Ribbon Petit Four Cake
Courtesy of Wilton
- Petite Loaf Pan
- Decorating Tip No. 2
- Decorating Tip No. 3
- Icing Color, Violet
- Ready-To-Use Rolled Fondant, White
- Rolled Fondant, Pastel Multi-Pack
- Roll & Cut Mat
- Perfect Height™ Rolling Pin
- Easy-Glide Fondant Smoother
- Decorator Brush Set
- Parchment Triangles or Disposable Decorating Bags
- Meringue Powder
- Confectioner's Sugar
Prepare the Petite Loaf cakes to be covered with rolled fondant by lightly icing in buttercream or spreading with heated, strained apricot jam.
For the colors used, combine the white fondant with the pastel fondant and tint the white fondant with the violet icing color.
Cover the cakes with the rolled fondant and smooth with the Easy-Glide smoother.
Roll out the white fondant 1/16-inch thick. Cut a 3 x 1½-inch wide strip for each ribbon rose. Fold the strip in half, lengthwise.
Begin rolling lightly from one end, gradually loosening roll as flower gets larger.
Fold the cut edge under and attach to cake with damp brush.
In royal icing, pipe tip No. 3 cornelli lace on the top of the cake.
Divide each side of cake in half and add tip No. 3 double drop strings at the division marks, ½ and ¾-inches deep.
Pipe tip No. 2 spiral flowers at the division marks to finish.