I made a 3 layer chocolate cake with cookies and cream filling
Zoë wanted to practice her designs as well.
Final Product, I decided to do a vintage grape cake with leaves bordering the bottom
Sunday, July 5, 2009
Birthday Cake
It was my sister-in-law Erin's birthday today, so I decided to make a cake for the family dinner.
I made a 3 layer chocolate cake with cookies and cream filling
Zoë wanted to practice her designs as well.
Final Product, I decided to do a vintage grape cake with leaves bordering the bottom
I made a 3 layer chocolate cake with cookies and cream filling
Zoë wanted to practice her designs as well.
Final Product, I decided to do a vintage grape cake with leaves bordering the bottom
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that is beautiful. you are so good at it.
ReplyDeletelooks so yummy!
ReplyDeleteWell done! It's been a while. Hope that all is well!
ReplyDeleteKeep practising, your lettering is really excellent. You can get a smoother base to work on if you wet your knife very slightly (shake off the extra water), and smooth out the icing on both top and sides.... makes for a really smooth surface before you start the fancy work. How long was your course? Mine was ten lessons when Helen Stringham and I took it together many years ago. But the only really artistic one I ever did was for Granny and Grampa Naylor's 50th or maybe it was their 60th anniversary, it was three-tiered. It's great fun, isn't it?
ReplyDeletethat's a good tip shorty, i'll try it on my next one. it is hard to get a smooth look to the first layer.
ReplyDeleteThe cake tasted really delicious too! Erin & the boys rode bikes over for Sunday dinner so couldn't take the leftovers home. I'm not confessing to nibbling the leftovers away!
ReplyDeletehey K, awesome looking cake..myself, i don't eat much sweets anymore, and have never really developed a knack for decorating cakes, you're waay better than i am. Do you work with a revolving cake stand when you decorate...i found that really helped for getting a smooth base sides and top, when i HAD to decorate cakes in cooking school. There's a serrated edge pastry tool you can use too, with the revolving stand, to rib the sides of the cake. Just another look.
ReplyDeleteyes I do use a revolving cake stand, it helps quite a bit. this cake was meant to have ripples in the iciing so thats why it's not so smooth.
ReplyDelete