Sweet as a Rose Cake
- Wilton® Buttercream Icing
- Wilton® Sugar Sheets!™ Edible Decorating Paper – Light Pink (3) and Light Green (1)
- Wilton® Piping Gel
- Wilton® Round Pan, 6"x2"
- Wilton® Fanci-Foil Wrap
- Wilton® Cake Circle
- Wilton® Spatula
- Wilton® Rotary Cutter
- Wilton® Border Punch Set
- Wilton® Cutting Insert – Lace Border
- Wilton® Brush Set
- Wilton® Wooden Dowel Rods
Bake and cool two-layer cake. Place on foil-wrapped cake circle. Ice smooth with white Buttercream icing.
Using Rotary Cutter, cut 22 strips, 4"x¼", from Light Pink Sugar Sheets!™. Position on the side of the cake, 5/8" apart.
Using border punch with Lace Border cutting insert, cut four pieces, 10¼"x1" wide, from Light Green Sugar Sheets!™. Using piping gel, attach to the top and bottom border of the cake. Line up the low point of the scallops with the pink strips.
For the flower, use border punch with Lace Border cutting insert to cut eight strips, 10¼"x1¼" wide, from Light Pink Sugar Sheets!™. Form flower on cake top using Ribbon Rose technique.