Wilton Ruffle & Rosette Heart Cakes

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by Wilton Design Team

Wilton Ruffle & Rosette Heart Cakes

Beautiful cakes made easy with silicone molds!

Project Details

  • Level:beginner
  • Time:2 hours

Project Instructions

  • 1
    Project time does not include the time needed to bake and cool cakes.
  • 2
    Prepare batter following recipe directions. Bake and cool cakes in silicone mold supported by cookie sheet. Unmold according to package directions.
  • 3
    Tint a portion of White decorator icing Rose. Reserve remaining White icing. Heat Rose icing in microwave at defrost setting (30% power) for 20 to 30 seconds; stir. Repeat until consistency of icing will pour. Place cakes on cooling grid positioned over parchment paper-covered surface. Cover cakes with icing. Gently tap grid to smooth and remove excess icing. Let set, about 10 to 15 minutes.
  • 4
    Use tip 21, a cut disposable decorating bag and reserved White icing to pipe a rosette in center of each cake. Position a sugar pearl in center of rosette. Use tip 2, a cut disposable decorating bag and chocolate decorator icing to pipe scallops around edge of cake

Project Details

  • Level:beginner
  • Time:2 hours

Project Supplies

  • Wilton Silicone Mold 6 Cavity Mini Ruffled Heart 104103718
  • Wilton Ready-To-Use Decorator Icing 16 oz. White 104105028
  • Wilton Ready-To-Use Decorator Icing 16 oz. Chocolate 104105030
  • Wilton Sugar Pearls Pink 104521362
  • Wilton Icing Color 1 oz. Rose 104103413
  • Wilton Parchment Paper Single Roll 104106148
  • Wilton Decorating Tip No. 2 104103104
  • Wilton Disposable Decorating Bags 12 inch 104105894
  • Wilton Recipe Right Medium Cookie Pan 15-1/4 inch x 10-1/4 inch x 3-1/4 inch 104105992
  • Wilton 10 inch x 16 inch Cooling Grid 104106022
  • Your Favorite Cake Recipe or Mix
  • Food-Safe Scissors