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Cake Top: French Vanilla
Cake Bottom: Chocolate Fudge
Icing: Buttercream
Colors: Wilton ivory and kelly green
Size: Top 6" round, Bottom 10" round
Decorations:
 Wild Roses: Tip 102 and 103 petals with
tip 2 centers
Leaves: Tip 352
Top and Bottom Garland: Tip 96 zigzag with tip 3
drop strings
Top and Bottom Border: Tip 96 shell
Centerpiece: Fondant using heart cookie cutters,
petite song bird and ribbon
Pillars: 7" push in
Expert Level: Completion of Wilton Course III
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