Cake Decorating Ideas

First Name: Sara
City-State: San Antonio, TX

I made this cake for a friend’s 25th Wedding Anniversary. The bride and groom topper was from their wedding! The cake is a traditional white wedding cake with buttercream frosting. I iced each cake layer with the buttercream, let it crust for 15 minutes, then went back with a Viva paper towel and smoothed out the tops, edges, and sides to create a fondant-like look. (I do not like the taste of fondant, so I choose not to decorate with it)

For the dotted detailing on the cake sides, I used a pattern press and went back over it will small pearls of buttercream (tip #4).

The roses are made with Royal icing. I made them a week or two ahead of time to save me time on the actual cake decorating day. I carried the roses to the the reception hall and placed them on the cake after I set it up and stacked the layers.

When stacking the layers, I place a light dusting of coconut down on the bottom tier before setting the top tier on it. This allows for easy lifting of the top tier for cutting at the party.

I ordered the silver leaves from Wilton and placed them in and around the roses once the roses were in place. The 25 came from Wilton too.

My inspiration for the cake came from the cover of a Wilton magazine. The name of the cake that inspired me is “Brimming With Roses”.

The anniversary couple just loved the cake and I was pretty proud of how it turned out too. The best part is that it tasted as good as it looked, just how all cakes should!