In an effort to practice more techniques learned in my third week of cake class, I made her this white cake with vanilla pudding and fresh blueberry filling.
|Don't mind the wonky looking loner rosette up top. It's out of place. Obviously.|
|I simply love making these rosettes!|
|Side view to show the star tip piped border.|
Nothing super fancy, plenty room for improvement and here's what I learned:
- Don't start baking too late after a long week at work. Frustration happens faster and easier in this state.
- It is very important to practice lettering. I didn't. Lettering will be covered in our final class this coming Wednesday. Hopefully, I'll get some tips, but I'm sure one of them will be: practice what you will write.
- Designing a cake should be done with a bit more precision, as I sort of just started making rosettes, but didn't make it look as good as I wanted and could have done had I planned how each one would sit a little better.
- As much as I love making rosettes, I still need to practice a million of them to perfect my tails. This is very evident in the straggler one up top. Yucky tail. The others are hidden a bit better by being close to one another and leaves.