Frost a 10 & 6 inch 2-layer cakes in buttercream. Use #104 tip to make icing roses (of which you can find online tutorials for). I made red and deep purple per request of bride.
I put a mound of icing on top tier to have more of a mounding effect to put the roses on. I usually start in center with a rose and build out from there. I filled in with sweet peas in matching colors.
Then I used 2-tone green icing w/ #352 leaf tip to apply foliage around roses. I use a much lighter/brighter yellow-green w/ #2 tip for little curly vines on leaves and around bouquet for added colors of foliage to see detail better.
On front of second tier I put some white vines w/ overlays in tip #3 or #4.
I use #352 leaf tip in white BC for top & base boarder on 10-in. cake. Beaded boarder in #6 or #7 tip over top of bottom leaf tip boarder on 10-inch cake.
Base of 6-inch tier has beaded boarders and I added #3 or #4 over lays in circular motion to almost resemble embroidery.
BC flowers are my fav to do.. I hope you enjoy creating your own designs~ :)
Nancy (Nancy's Fancy's Cakes & Catering)
- Part 2: Pink and white roses in reverse colors
- Part 3: Vibrancy in Buttercream roses! Wedding cake~
- Part 4: Forget-me-nots in beautiful tones