For my first decorating experience, I iced an 8" round French Vanilla cake (from a mix) in white buttercream frosting. For the decoration, I used a "star" cookie cutters to imprint the large star shapes on top the cake. I, then, outlined the stars in yellow buttercream using the #3 tip. To complete the cake, I used the #16 tip to fill the stars and the #18 tip to create the borders.
Although the cake ended up looking alright, I had a major problem with the base-layer of white buttercream. Apparently, I added too much water to my icing recipe. When I first iced my cake, there was no problem; however, when I opened my cake cover the next day at class, most of the icing along the sides had sagged and a clear sugary-liquid had oozed from the icing onto the cake board. Fortunately, the yellow borders distract (or at least cover) this problem.
Hopefully, more practice with the basic tips (and a thicker icing) will make for a more successful second attempt.
2 comments:
Oh my gosh, I love this new endeavor! Did you see the cupcakes that Nancy and I made? Do you read the Cupcakes Take the Cake blog?
Mmmm, looks yummy! Can't wait to see future endeavors.
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