Vivid Violet Roses Cake

SUPPLIES & TOOLS:

• Wilton food-crafting supplies:
• White Ready-To-Use Decorator Icing - 4.5 lb. Tub (6 ½ cups used)
• Meringue Powder
• Color Right Performance Color System (tinting formulas below)
• 12" Disposable Decorating Bags
• Standard Couplers
• Decorating Tips: 12,1/4, 352, 3
• 1-1/2" No. 7 Flower Nail
• Pre-Cut Icing Flower Nail Squares
• Flower Nail Templates
• 8" x 3" Round Pan
• 16" x 10" Cooling Grid
• 13" Angled Spatula
• Piping Gel
• Confectioners' sugar
• Favorite cake recipe or mix (5 cups batter needed)

• Neon Purple (formula 814): 2 cups white icing + 18 P + 6 B + 2 R
• Autumn Green (formula 377): ½ cup white icing + 28 Y + 5 B + 4 BR

DIRECTIONS:

1. Make ribbon roses. Stiffen 2 cups white icing with 2 to 3 tablespoons confectioners' sugar and 2 teaspoons meringue powder. Tint stiffened icing purple following color formulas above. Use tips 12 and 1/4, a cut disposable decorating bag and purple icing to pipe eight ribbon roses on flower nail. Make extras to allow for breakage and set aside. Reserve remaining icing.
2. Bake and cool 8" cake. Level, torte and fill for a 3" high cake.
3. Position cake on plate. Use spatula and white icing to ice cake smooth.
4. Decorate cake. Thin 1/2 cup of reserved purple icing with 1 teaspoon piping gel. Use tip 3 and purple icing to write message. Use tip 12 and white icing to pipe crescent-shaped mound of icing on cake top. Position ribbon roses on icing mound.
5. Tint 1/2 cup icing green following color formula above. Use tip 352 and green icing to pipe leaves. Use tip 12 and purple icing to pipe dot bottom border. Use tip 3 and purple icing to randomly pipe dots on cake sides (pipe larger dots toward bottom of cake and reduce size as you reach midway point of cake sides.