This attractive cake is iced and decorated in only a few minutes. Taking a 21" plastic disposable pastry bag, I inserted an easy icer tip #200. It is filled with white buttercream icing and the point of the bag is cut to expose the tip. The icing is squeezed onto the side of the 8 inch round cake. The teeth of the tip is towards the cake. Next, the top is filled in with more icing. I spread out the icing on top of the cake with a spatula, taking care not to lift the blade from the cake. Lifting the spatula can cause cake crumbs to get into the icing. The side is smoothed out with a cake scraper keeping the beveled edge away from the cake. A decorative scraper is used to make a pattern on the side of the cake. I finished the top of the cake by smoothing it out with the regular cake scraper. A second 21" bag is used to make the top border. This time, I used a coupler and a #20 border tip and white buttercream. With the #20 border tip on the end of the bag, I made icing loops on the top edge of the cake. A #103 rose tip is put in a disposable parchment bag, filled with yellow buttercream. I put a yellow rose bud in the pocket of each top border loop. Using this same bag and the narrow end of the #103 rose tip up, I squeezed out a smooth yellow bottom border. A parchment bag containing a #67 leaf tip and green buttercream is used to put a leaf on each yellow rose bud. Have fun! Toni
Using a rose tip in a pastry bag, pretty flat flowers can be placed directly onto your cake. This quarter sheet cake was previously iced and the edges were covered with two different borders. A straight orange border on the bottom and a yellow ruffle on the top. Flat flowers are made by using only rose tips inside of parchment pastry bags filled with colored buttercream icing. It is always a good idea to practice making flat flowers for the very first time on something other than your cake. I demonstrated two different sized flowers with two rose tips on a paper plate, making sure my rose bud ends touch. After practicing, I put blue flat buttercream flowers containing #102 rose tip in each corner of my cake. Next to the blue flowers, I make larger hot pink flat flowers using a #104 rose tip. Another color of flat flowers are added with a bag containing orange buttercream icing and rose tip #102. The orange flat flowers are used to tie in the bottom border and fill in the spaces on the top. The center of each flower is filled in with yellow icing squeezed through a bag containing a grass tip #233. The leaves are made with green buttercream icing and tip #67 in a parchment bag. A few green leaves are put around each flower. Toni
A Valentine's Day cake is the perfect way to show someone how you feel. Let me show you how to make this cake for your someone special. I iced an 8" round cake with white buttercream icing and scraped the side with a decorative comb. The bags are a 21" disposable bag with a coupler and filled with white buttercream, attaching a #415 ruffle border tip. You will also need two parchment bags both containing red buttercream. One bag contains a rose tip #101 and the other holds a #20 border tip. Green icing is placed in two additional bags. One bag has a #2 writer tip and the other has no tip and I cut out a leaf point at the tip of the bag to make a small leaves. A medium size cookie cutter is used. I put a small red border on the bottom of the cake and the white ruffle border on the top edge. The cookie cutter is pressed in the center of the cake and the outline is covered with the green #2 writer bag. I made a small red tea rose placing it at the top on the heart and put rose buds over the green outline. Cutting the green leaf bag tip, I put a leaf on every red bud and on the rose.