This cake has a mound of seven pink buttercream roses with small (tip #352) green leaves. Although I practiced making the roses for several hours and had the technique fairly well-mastered, the texture of my icing was somehow working against me when I attempted them in class. I made at least two dozen roses in order to get even one or two of the above roses...thank God I had made some in advance! To finish this cake, I simply added the basic shell border (tip #21) along the bottom and completed the look with small white dots (tip #3).
1 comment:
Love the dots........
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