My last cake - final - for Course 2. I had class this morning and made a Heavenly White Cake (Colette Peter's recipe) with Chocolate Buttercream Icing (Wilton recipe), Royal Icing flowers and Color Flow butterfly. It was a lot of fun to make although the basketweave is very time consuming, so are the flowers and color flow, too. I guess it will get faster the more I practice. It was hard piping all that buttercream icing while smelling the chocolate the whole time!
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3 comments:
fantastic - looking forward to more!
That is a BEAUTIFUL cake!! I am taking the Wilton course right now myself, and for my final cake I was thinking of a design EXACTLY like that. That's actually how I found your blog, I google searched for chocolate basketweave with flowers. I wanted to ask you something I'm having trouble with. Once you've formed your flowers and let them dry, how did you manage to stick them to the sides of the cake like that? I know it's easy to do with fondant and gumpaste, but I can't imagine picking up a royal icing flower and attaching it that way. Would you be willing to share any tips? Thanks!
Thanks! The dry Royal Icing flowers are easy to attach to the cake with a little dot of buttercream. Have fun in your class and do share your results!
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