Hello everyone! At first I'll admit I didn't want to do a Valentine's Day tutorial. I mean, how played out is that, right? BUT, when I was rummaging through my Wilton Yearbooks for a Wilton TBT tutorial, I came across this rose cake and thought, "Why the heck not?"
So here I am, fulfilling the cliché of a Valentine's Day tutorial for y'all at home. Hopefully you won't be too upset with me! Heh.
I am using a styrofoam cake dummy for this tutorial because I wanted to save/display the cake when I was done. Rest assured, the technique is the same whether you use real cake, a cake dummy, buttercream, or royal icing (as I am here). I'll provide you with some added details about what to do before decorating a real cake below.
10" cake of your choice flavor/filling Buttercream icings in white, green, and at least 3 shades of red Decorator bags Decorator piping tips, #6, #47, #67, #104, #199 Piping bag couplers Flower nail Wax paper squares Sheet pan
Tip: Before decorating your cake, be sure to crumb coat it with a thin layer of buttercream. This will ensure your decorations will adhere to the cake once you get started. If you've never layered and frosted a cake before, check out this tutorial by Libbie Summers. It's short and she gets right to the point!
Start by filling a decorator bag with your lightest shade of red icing. Attach a coupler to your bag so you can change the tips as you progress through your cake. Using tip #6, pipe a vertical line down the side of the cake (Fig. 1). Switch over to a new bag filled with white icing and tip #47 to pipe horizontal strips of icing about 2" wide over the vertical (Fig. 2). The space in between should be about the width of the tip. Next, pipe another vertical adjacent to the horizontal strips (Fig. 3) and repeat, but this time pipe the strips in the empty spaces between the first (Fig. 4). Keep going until you have weaved the entire cake.
Note: If your weave doesn't match up perfectly in the end, don't worry. Mine didn't either! Try to make it blend as best you can and make this the back of your cake. Honestly, I've seen so many Craftsy classes where the PRO instructor tells you to do just that! Ha.
Switch out tip #47 to #199 and pipe a rope border around the top of the cake (Fig. 5). SweetAmbs has a great 30 second tutorial of this technique here. With that same tip, pipe a shell border (or in my case, a really bad version of one--ha!) along the bottom (Fig. 6).
Set your cake aside to start piping roses! Take your flower nail and pipe a dab of icing on it. Press your wax paper square on to your nail. Now, this is when I'm deviating from Wilton because I'm...lazy. If you've ever taken a Wilton class, you know that the "Wilton Rose" involves two tips, #12 and #104. Well, most people in the industry don't have time to switch between tips when they're making a crap ton of roses, so they just use one tip, #104. And although I'm not in the industry, my laziness abounds.
Here is a very quick tutorial on how to pipe a rose using only tip #104. Take one of your red icing bags equipped with tip #104 and pipe four cones in the center of the square. You want to pipe them on top of each other to create a nice mound of icing for the petals to sit on. Then with the wide part of the tip facing down, pipe three petals near the top of the mound (Fig. 7). The best way I can describe the motion is to think of piping rainbows. You want to squeeze and make a rainbow-motion for the petals. Getting wider as you progress to the bottom of the rose.
I used about 30 roses of various sizes to fill a 10" round cake. If your cake is larger or smaller, adjust the number or roses. If you have extra, you can freeze them to use on another cake later. Set the roses on a sheet pan and pop them in the fridge for 30 minutes to set up.
When they're nice and firm, remove the wax paper and pipe a small dab of icing on the bottom and set them on top of the cake. You can pipe mounds of icing to create height (Fig. 8) on the cake. Play around with the placement of the roses (Fig. 9) and if they start to get soft, put them back in the fridge for a few minutes. Once you have the arrangement you like, pipe leaves in between the roses with tip #67 and green icing (Fig. 10).
And that's it!
Happy Valentine's Day, lovers. 😘😝