Offray's

*If working with hot glue, place glue first on the ribbon accessory and then place it into position.

*When working with hot glue and foam pieces, allow glue to cool slightly, so that hot glue does not melt the foam.

*Plan out the placement of roses, following the illustration provided or using your own design. It's best to work with the largest roses first, then group smaller roses around them. The tiniest element is put in last for filler and balance.

*If needed, use optional straight pins to help placement of "toppings" prior to gluing. Be sure to remove pins before gluing roses into place.

 

General "Utensils" to Have on Hand

Scissors, Hot or Low Temp Glue Gun, Straight pins (optional)

1. Glue both paper cupcake liners together at the bottom and in a few places along the side pleats. This makes the paper cup stronger and more durable.
   
2. Glue foam ball into cupcake liner, holding it just above the bottom. Gather the paper cup around the ball and glue together in 2" sections.
   
3. Glue CAROLINE (lace and pleated satin ribbon) around edge of paper cup, placing pleated satin area at the top edge of the paper cup. Overlap edge and trim excess ribbon.
   
4. Glue first row of 10 Swirl Roses directly above pleated satin and on top of lace edge, gluing them very close together to resemble "icing," Glue remaining 5 Swirl Roses in a close row above first.
   
5. Glue single Large Rose at very top of cupcake, to cover any opening and to resemble the "topping."

RIBBON-ROSE "SLICE OF CAKE"

1. COVER THE "SLICE": Cut two 5" pieces of Moiré ribbon to cover top of foam wedge (slice). Lay both pieces together along their 5" length with right sides down; overlap by 1/4" and lightly glue together to form one large pieces. Center top of foam wedge down onto wrong side and glue ends up to sides, trimming excess away at corners and easing in fullness along curve. Repeat same procedure to cover bottom of foam wedge. Using remainder 26" of Moiré ribbon and beginning in the middle of one flat surface, glue strip entirely around foam to cover; overlap and trim excess.
   
   
2. CREATE "CAKE AND FILLING": Glue a row of 7 Mini-Swirl Roses, placing them very close together along the edge, working from the widest part of wedge down to the narrowest. Glue on a second row in same color, placing rows close together. Switch colors for the third row to create the "filling." Repeat process for the remaining 2 rows to completely cover the "cake" surface.
   
   
3. ADD THE " TOPPINGS" : Determine the side (curved edge) and top of cake slice. Working on cake side, glue 6 each of the larger quantity of Large Roses close together along top and bottom edges to create the outer trim border. Working on cake top, glue another 6 Large Roses at outer trim area and also place one single Large Rose at tip. With contrasting-colored Large Roses (smaller quantity), glue 4 in center of cake top as inner trim, placing them very close together. Glue remaining 4 in center of cake side, spacing them apart.

RIBBON-ROSE 
"DESIGNER CAKE"

MATERIALS (for one):

6" diameter cardboard or paper maché round box with lid "Ribbon Boutique" accessories for cake decorations: 4 pkgs. (or 7 pcs.) Peony, colonial rose (168) 5 pkgs. (or 14 pcs.) Aster, cream (815) 2 pkgs. (or 7 pcs.) Mini-Swirl Roses, burgundy (277) 5 pkgs. (or 20 pcs.) Large Roses, colonial rose (168) 3 pkgs. (or 8 pcs.) Swirl Roses, ivory (810) 4 pkgs. (or 14 pcs.) Mini-Swirl Roses, light pink (117) 5 pkgs. (or 21 pcs.) Large Roses, wine (275) 3 pkgs. (or 7 pcs.) Swirl Roses, wine (275) 2 pkgs. (or 7 pcs.) Large Roses, cream (815) 2 pkgs. (or 14 pcs.) Small Roses, cream (815) 2 pkgs. (or 20 pcs.) Small Roses, light pink (117) 13/4 yds burgundy MOIRÉ ribbon, 25/8" wide

1. COVER BOX: For Side, cut a 19" piece of Moiré ribbon. Align ribbon at bottom edge of box to wrap around box side. If top of box edge does not have a 1/2" gap of ribbon, then you will need to trim it about a 1/2" - to allow for lid closure. Glue ribbon completely around box, overlapping at ends and taking care to secure top ribbon edge. For Lid, cut three 7" pieces of Moiré ribbon and "seam" them together, overlapping each by 1/8" and gluing. This will form a square of fabric to glue to box lid. Trim excess by turning lid over and cutting close to edge with scissors. For Lid Side, cut an additional 19" piece of Moiré ribbon and trim to 1". Align uncut edge of ribbon at bottom edge of lid. Wrap strip around completely, gluing into place and overlapping at ends. Trim excess by cutting close to top edge with scissors.
   
   
2. DECORATE CAKE TOP: Plan out the placement of roses on lid top, following the illustration provided or using your own design. Start with 7 Peonies spaced evenly along outer perimeter, then glue on Asters up to and very close to Peonies. It's acceptable to obscure green leaf on either side of Peony with Aster so that it fits. Next, using the Large Roses in color wine, glue two each on lid side at edge of Peony, forming an outward chevron. After this step, glue individual Large Rose between chevrons to make a continuous line along lid edge. Then, glue a Swirl Rose in ivory nestled into the chevron with a Mini-Swirl in light pink on either side. Finish top of lid by gluing a Mini-Swirl in burgundy placed next to Peony. Glue on center medallion by arranging 6 Large Roses in colonial rose into a pinwheel fashion. Fill center with an ivory Swirl Rose. Complete medallion by placing 6 light pink Small Roses between points of Large Rose leaves, placing tiny leaves facing out.
   
   
3. DECORATE CAKE SIDE: Decorations are spaced evenly around side of box. Start first with wine Swirl Rose, then place an ivory Large Rose, with leaf pointing up. Two colonial rose Large Roses are then glued on either side. Fill in with 2 light pink Small Roses on either side of these two roses. Complete bottom edge by gluing in 2 ivory Small Roses between each set of flowers.