Ice a cake using an easy icer and decorate it with rose buds

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

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