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| An original, SalleeB's Kitchen design for a spring half sheet cake - blooming red bud branches, daffodils, narcissus, hyacinths, and yellow, drop flower clusters. |
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The daffodil and narcissus blooms are piped using Wilton petal tips #104 and #102. Use a square of parchment paper on a flower nail to shape each blossom. Put the blossoms into the freezer until you are ready to place them.
The narcissus petals are made using the Wilton #104 tip and the ruffle was the Wilton #102 tip.
The green centers were formed with a #3 piping tip.
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The red bud branches are made with a Wilton #10 piping tip and the blossoms are a Wilton 2D tip.
Narcissus and daffodil leaves are formed with a Wilton #352 leaf tip
Hyacinths are made with a drop flower tip. Layer the clusters to get a rounded, 3D look. In the pictures the hyacinths shown have 3 layers of blooms.
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The cake top is textured with the end of a spatula.
Move the spatula from side to side in about 2 inch, vertical strips, long side to long side of the cake.
Don't measure anything exactly so you can have a more random look.
The borders are made with a #16 star tip. .
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And that is how to create a SalleeB's Kitchen Spring Blooms cake.
