It’s official! I am completely hooked on cake decorating. Cake Boss watch out. Well, I won’t go that far but I have found a new hobby I am completely into. It is so much fun and like I have mentioned before it is relaxing.
- I love making roses. I could just sit there and make roses all day if I could. It was funny because during the class when we first began doing the roses we were all a bit skeptical on the results since it is more complicated than others. We all caught on quickly and before you knew it we were all whipping out beautiful roses to embellish our cakes.
- To make roses you need stiff consistency frosting. I talk about the different consistency of frosting in Part 1. You need a stiff consistency so the petals stay in place however I learned if your frosting is too thick not only will you have problems making these but your hands will be hurting too. I had to remove all my stiff frosting and soften it up just a bit by adding a few drops of water. Once I had the consistency right; after a few practice rounds I was whipping out roses like a machine.
- Handwriting on cakes. Handwriting can be done simply to state on your cakes Congratulations; Welcome Home; Happy Birthday etc… Words like Congratulations are quite long and on an 8″ cake to get that all in on one line you need to make sure you have your spacing correct. Make a thin line with a toothpick or dental floss to make an even line on where you want to write. Add the first letter and the last letter so you can guide your spacing. You don’t want to write Congratulations without having the s already down at the end and as you get closer you realize you are out of room and you wrote Congratulatio instead of Congratulations. The best results for handwriting is using a tip 3 and you will want to use a thin consistency frosting so the writing glides on smoothly.
|Cake was made with 9 roses using tip 12 and tip 104; border was made as a rosette using tip 18; leaves were made using tip 352 and dots around cake were made with tip 18.|