Blue Rose Ribbon Petit Four Cake
Courtesy of Wilton
Material List
- 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
- Cutter/Embosser
- Decorator Brush Set
- Parchment Triangles or Disposable Decorating Bags
- Meringue Powder
- Confectioner's Sugar
- Ruler
Project Instructions
Step: 1
Prepare the Petite Loaf cakes to be covered with rolled fondant by lightly icing in buttercream or spreading with heated, strained apricot jam.
Step: 2
For the colors used, combine the white fondant with the pastel fondant and tint the white fondant with the violet icing color.
Step: 3
Cover the cakes with the rolled fondant and smooth with the Easy-Glide smoother.
Step: 4
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.
Step: 5
Begin rolling lightly from one end, gradually loosening roll as flower gets larger.
Step: 6
Fold the cut edge under and attach to cake with damp brush.
Step: 7
In royal icing, pipe tip No. 3 cornelli lace on the top of the cake.
Step: 8
Divide each side of cake in half and add tip No. 3 double drop strings at the division marks, ½ and ¾-inches deep.
Step: 9
Pipe tip No. 2 spiral flowers at the division marks to finish.
