Techniques Needed
Pan: oval shaped pan
Tips: 47, 352, 103, 1, 101, 1o4
Ingredients List
Cake: Prepared an oval shaped cake to at least 3 inches high
Icing Recipe : Buttercream - 1 recipe and Royal Icing - 1 recipeCream cake with white buttercream in thin consistency. Crumb coat the side and smoothen the top layer. Rest the cake in the fridge for 30 mins.
Use tip 103, 104, 1, 101 to make flowers. Make at least one day in advance using royal icing.
Weave the side of the cake in basketweave motion using tip 47. Decorate with the ready made flowers and pipe leaves with tip 352 in between the flowers.
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