Cake Recap

Well, I've been so enthralled with the concept of mobile blogging, I've convinced myself that taking pictures of my sock with my iPhone and posting it counts as a blog post. Not really. I realized that I haven't put up pictures from Wilton cake decorating since February, so here's what I have been up to in the medium of sugar and shortening.

Even though this isn't my work, I wanted to point out the AWESOME birthday cake that Laura D. made for me! Not only was a beautiful on the outside, it was filled with LOADS of peanut buttery goodness on the inside!

We had just learned drop flowers, so I decided to practice on some mini cupcakes that I baked for book club one weekend.

The grand finale of Wilton Course I at Michael's was learning how to do the rose. Apparently, there's a steep learning curve for this (at least for me!). I haven't had much chance to practice lately. Here's my cake with purple roses on top, and some sweet peas on the side: Here's Laura D.'s cake with pink roses:

At the first class of Course II, we learned a couple new things in buttercream, including the rose bud. I definitely didn't feel inspired to whip out a rose, so I "practiced" a lot of rosebuds on my cake. My work enjoyed eating it!

Aside from adventures in mini cupcakes, I felt like I haven't had any time recently to practice these new skills. My friend is participating in the Avon Walk for Breast Cancer this spring, and their team was having a big yard sale/bake sale today, so I decided I could contribute some goodies while practicing the new royal icing flowers I have learned.

Here's the pink ribbon cake I made. The rose buds and drop flowers (on the side) are done in royal icing. This was a cute little 6-incher! What a great size! I used the Joy of Cooking white cake recipe, and used Wilton colors to die the inside pink, too!

I also needed to get some apple blossoms and primroses ready for my final cake next week, so I did some cupcakes and decorated the tops with some extras.