|My sister, Hailey, said that the roses (particularly the color) remind her of the roses in Beauty and the Beast.|
I used my cake leveler (that I love!) to split the little thing in half before building the dam around the edges with just a coupler in the icing bag, as shown below.
Since this cake was such a hit with its fresh blueberries in the vanilla pudding filling, I used blueberries again, but in a blueberry pudding. Pretty good, but I'm going to stick with vanilla pudding and whole fresh blueberries from now on.
Here's a tip: don't beat your cake mix for any longer than stated on the back of the box. Or else your cake will be hole-y. See.
Yesterday in my final class of Wilton's Decorating Basics Course, we learned how to make a Wilton Ribbon Rose. Pretty frustrating, so today I made 18 before
They're not awful, I just wish the top edges weren't so frazzled looking. The two inside ribbon twirls don't look bad, but as the flower became bigger, I can't quite figure out what happens...If you know, give me some insight!
I had yellow and purple frosting left so I used a larger star tip to pipe a simple border. Then, using Wilton Tip #3 again, I made three dots around the side of the cake. It is by far my favorite part!
In addition to all the great techniques I learned, I also now know I wouldn't last a week in a high volume bakery. I am looking forward to getting back into sewing and hopefully some scrapbooking!