Cake in Bloom
|For frosting flowers and leaves|
|Pound cake ring||1 (As Required)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Buttercream frosting||1⁄4 Cup (4 tbs) (As Required)|
|Food colors||3 Drop (Green, Red And Blue)|
1 One day ahead, Prepare the Frosting Rowers and Leaves: 9 large roses, 9 large and 6 small wild roses, 3 pansies, 3 daisies, 12 sweet peas and 16 leaves.
2 Place in a single layers on trays.
3 Cover with waxed paper and allow to stand at room temperature until ready to use.
4 Prepare the Pound-Cake Ring.
5 Allow to cool and wrap in a foil or plastic wrap until ready to use.
6 In a small saucepan, combine apricot preserves with water.
7 Heat, stirring, just until the preserves are melted.
8 Remove from the heat and press through a coarse sieve to puree.
9 Spread on top and around the sides of cake.
10 Allow the cake to stand for 30 minutes to set the glaze.
11 Meanwhile, preapre the Buttercream Frosting, In each of three small bowls, place 1/2 cup frosting.
12 Tint one pale green, one pink and one blue.
13 Let the rest of the frosting be white.
14 Directly cover the surface of frosting with a plastic wrap to prevent drying.
15 Place 1 1/4 cups white frosting in pastry bag fitted with coupler.
16 Insert a 1/16-inch writing tip into coupler.
17 Holding bag at an angle, press out frosting to make diagonal lines, 2 inches long and 1 1/2 inches apart, all around lower side of cake.
18 Make diagonal lines in opposite direction around base, joining top of one line to bottom of every other line, to make a diamond pattern.
19 Insert a 1/4-inch star tip into coupler of pastry bag with white frosting.
20 Press out the frosting at base of cake to make a shell.
21 Ease out the pressure on bag, drawing shell to a point.
22 Continue making shells all around base of cake.
23 Insert an 1/8-inch small star tip into coupler of pastry bag and fill with green frosting.
24 Hold the bag upright, and press out to form stars around inside center of cake.
25 Repeat with the pink frosting.
26 Insert an 1/16-inch small plain decorating tip into coupler of pastry bag and fill the bag with blue frosting.
27 Press out the frosting to decorate inside center of cake with forget-me-nots.
28 Place a large roses on cake, in groups of three.
29 Attach with a dab of pink Buttercream Frosting.
30 Place the leaves on cake around large roses.
31 Place some of the flowers on cake, attaching each flower with a dab of pink Buttercream Frosting.
32 Insert a 1/4-inch small star tip into coupler of pastry bag fill with the remaining pink frosting.
33 Press out the frosting, forming larger stars, to fill in spaces on cake.
34 Continue to attach rest of flowers to cake with pink stars.
35 Press out blue forget-me-nots around other flowers.
36 The cake is now ready to be served.