Prepping for the last class

We will be practicing the last of the fundamentals in cake decorating on Monday. One of the techniques that will conclude the class is learning to pipe the Wilton Rose. I gave it a shot as part of my "homework" cake for Monday... please pardon the shotty job. =\ Some of the pink swirled flowers will be used on my surprise Mother's Day cake next weekend. My mom isn't expecting anything since it is a week early, and she thinks we are only celebrating Dad's birthday. I hope she likes it! Expect pictures of my "homework" cake, Mother's Day cake and a cake for my Dad's b-day. I know it seems crazy, but my Mom and Dad's cakes will be small 4" or 6" cakes... I don't want either to be jealous.

Here are my practice flowers, piped on a parchment sheet to allow them to dry for proper storage. This allows me to pick only the best flowers to place on the cake. The icing used for this cake is buttercream icing, which will take at least 24 hours to dry thoroughly. Professional cake decorators use this technique to make the 100+ flowers necessary for special occasion cakes (i.e. wedding).