Sweet as a Rose Cake
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Sweet as a Rose Cake

A cake by any other name would taste as sweet, but not look as sweet as this one. Cake serves 12.
Uses Recycled Items: No
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Material List

  • 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
  • Tape
  • Wilton® Spatula
  • Ruler
  • Wilton® Rotary Cutter
  • Wilton® Border Punch Set
  • Wilton® Cutting Insert – Lace Border
  • Wilton® Brush Set
  • Wilton® Wooden Dowel Rods

Project Instructions

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.


Adult supervision is required at all times. Oven should only be used by an adult.

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