I completed my second cake decorating class this month. This class focused on royal icing flowers and designing a balanced cake. We learned to pipe roses, apple blossoms, primroses, violets, lilies and daffodils. We also learned the classic basketweave technique. We just made a million flowers each week. I planned ahead and made all of my flowers in a similar color pallet so that I could use them on my final cake.
I decided this cake was for me, so it was going to be uber-chocolatey. I baked a two 6 inch chocolate cakes from a box, then filled and iced them with canned chocolate frosting and chocolate chips. Then I made a batch of chocolate buttercream icing to pipe the basketweave with because the canned frosting is way too soft. This is the most amazing recipe for chocolate frosting ever. It is extremely fudgey and tastes best at room temperature. It was so hard not to just sit there in class and pipe the icing directly into my mouth instead of onto the cake. After piping the sides, I mounded up a pile of frosting in the middle and attached my flowers. I added some little green leaves and itty bitty squiggly green lines. My piping bag burst before I could finish the squiggles, so there are only a few. The chocolate is a little too dark for the flowers, but it tasted amazing.
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