|
| |
Home-->Miscellaneous-->Free
Patterns-->Flower Flow Cake
Flower Flows Cake
Courtesy
of Wilton® Industries
 These
cascading blossoms add an elegant floral flourish to any special occasion
cake!
Materials
- Tiered cake recipe, baked in
round cake pans
 :
- 1 recipe butter cream icing (instructions follow)
- 1 recipe royal icing (instructions follow)
-
Decorating Bag
- Icing tips, #1, 2, 3, 5, 12, 101, 104, 125, 349, 366
-
Icing
colors:
- Kelly Green
- Moss Green
- Buttercup Yellow
-
Cake board
- Flower former set
- Flower Nail No. 7
- Flower Spikes
- 20- and 22-gauge white floral wire
- White floral tape
Butter Cream Icing Ingredients:
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine*
- 1 teaspoon Wilton
®
clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
Butter Cream Icing Directions:
-
Cream butter and shortening with electric mixer. Add
vanilla. Gradually add sugar, one cup at a time, beating well on medium
speed. Scrape sides and bottom of bowl often. When all sugar has been
mixed in, icing will appear dry.
-
Add milk and beat at medium speed until light and
fluffy. Keep icing covered with a damp cloth until ready to use. For
best results, keep icing in an airtight container in refrigerator when
not in use. Can be stored 2 weeks. Rewhip before using.
Yield: 3 cups
*Substitute all vegetable shortening and 1/2 teaspoon
Wilton ®
No-Color Butter Flavor for pure white icing and stiffer consistency.
** Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.
Royal Icing Ingredients:
- 3 tablespoons Wilton
®
Meringue Powder
4 cups sifted confectioners' sugar (approx. 1 lb.)
6 tablespoons water*
Royal Icing Directions:
Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high
speed for portable mixer) until icing forms peaks. Yields: 3 cups
*When using large counter top mixer or for stiffer
icing, use 1 tablespoon less water.
Decorating Directions:
-
Separate royal icing into 3 small batches and 1 large
batch. Mix Kelly Green and Moss Green icing colors into 2 of the small
batches, and Buttercup Yellow icing color into the large batch. Leave 1
small batch white.
-
Using Buttercup Yellow royal icing, make 20 tip 104
rose buds with tip 12 bases and 20 tip 125 roses with tip 12 bases.
(This makes extras to allow for breakage.) Let dry. Using white royal
icing, make 40 tip 101 apple blossoms with tip 2 dot centers on small
flower formers. Let dry.
-
Pipe tip 3 calyxes (outer leaves) on wires using
Kelly/Moss Green combination royal icing. Use 20-gauge wire for tip 125
roses and 22-gauge wire for tip 104 rose buds. When dry, attach roses
and rose buds to calyxes and wires with royal icing.
-
On 22-gauge wire, pipe 30 tip 366 leaves and 10 tip
104 rose buds; let dry. Assemble 2 flower sprays of roses and leaves.
Smaller spray has approximately 10 roses, 13 leaves, and 3 rosebuds;
larger spray has approximately 14 roses, 17 leaves and 3 rose buds. Tape
together with floral tape and cut excess wire.
-
Ice 2-layer 6" and 1-layer 12" cakes smooth in butter
cream and stack, referring to photo. With tip 1, randomly pipe vines and
tendrils on sides of cake layers using butter cream frosting. With tip
349, pipe butter cream leaves and attach apple blossoms to vines. With
tip 5 pipe bead top and bottom borders on both tiers. Bend floral wires
on spray and place in flower spikes; insert in cakes. If desired, write
a name on cake with tip 2. Serves 52.
Cake Decorating & Foods Crafts at Joann.com
 Note: Remove wires and floral tape before cutting and
serving.
Skill Level: Some Wilton ®
cake decorating experience needed.
|
|
|
| |
 
|
