Who says you can't have your cake and eat it too? Here is my finale cake to Course 3 of Wilton Cake Decorating. I constructed this cake the Tuesday night before Thanksgiving, so I wanted something that would travel well since I was flying out to South Carolina the next day. I originally thought about a fall-themed cake with red, orange and gold fondant leaves, but couldn't find a leaf cutter. Instead, the night of class I opted for a simple wedding-style cake. It helped that Stephen's dad recently got married and we would celebrate that over the holiday. Without further ado, the cake:
The base cake is a home made chocolate cake layered with home made strawberry buttercream frosting. The top layer was boxed vanilla cake (lazy, I know) with home made lemon buttercream frosting. Both cakes are covered with fondant. I went a little heavy on the extracts for the buttercream so that the flavor would seep into the fondant.
The trim is silk ribbon "glued" to the fondant using piping gel. 
The Lillies are made from royal icing with Wilton stems. I'll post finale cake photos from my last class next week. Until then, have your cake.
The base cake is a home made chocolate cake layered with home made strawberry buttercream frosting. The top layer was boxed vanilla cake (lazy, I know) with home made lemon buttercream frosting. Both cakes are covered with fondant. I went a little heavy on the extracts for the buttercream so that the flavor would seep into the fondant.
The trim is silk ribbon "glued" to the fondant using piping gel. 
The Lillies are made from royal icing with Wilton stems. 
Looks absolutely beautiful! How on earth did you take it on the plane?
ReplyDeleteI'm impressed. It's a good thing if I can just get the cake to come out evenly.
ReplyDelete