This past weekend, I made a visit to NYC for the weekend to see family and go to a housewarming. We didn't make our way home until late Sunday afternoon, and didn't actually arrive until just before 9pm. Even before unpacking, or even sitting after a five hour drive, I went right to baking my cake for class. I wanted to make a special cake to commemorate the completion of my first cake decorating class. After digging around a bit to see what I had, I whipped up a batch of batter for french vanilla white cake (made extra moist with a package of pudding mix). The cake baked for about 55 minutes at 350 degrees, then cooled on the counter for 10 minutes. The next step was to wrap the cake in saran wrap to retain moisture and allow the cake to cool slowly. As I picked up the cake in one hand to get ready to flip, it happened... in slow motion. The cake slipped a bit to the right, I corrected quickly and it slipped to the left... right... left... BAM! Yes... the cake, fresh out of the oven, exploded as it hit the floor. *cries* I am not exaggerating... I had such a bad day (longer story) that I started crying. Pathetic? Yes... but under the circumstances, understandable! It was 11pm by now, so I gave up and went to bed.
Flash forward to my cake for class. I went to the grocery store and bought an angel food cake. With only one hour to frost the cake and get to class on time, I think it was too hasty of a job. =\ I wish I spent more time smoothing out the icing for a neater look. The cake ended up looking "Hawaiian" and not half bad. What do you think?
The roses did not come out as well as I wanted. The rose petals are kind of squiggly and resemble a carnation more than a rose. I think the reason is: (a) the buttercream icing is too thick, (b) uneven pressure on bag while piping, and (c) not twirling the flower nail properly. I need to correct these mistakes.
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