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My Wilton Course I Finale Cake. I used the White Almond Sour Cream Cake recipe and filled the layers with chocolate ganache (with a little almond extract.) Tried my hand at chocolate buttercream--it was kinda crunchy, but I couldn't tell if it was crunchier than vanilla. I took the cake to work the next day and won second place in our holiday cookoff. I have trouble determining proper icing consistency, so my "roses" always look like peonies.
i really like the roses. whenever i try to get the ruffled edge effect, i can't and when i don't want it, it ends up that way. regardless, your roses are a fantastic colors and the leaves are great. it's way better than my course 1 cake.
just lovely!!!! your roses are beatiful but if you don't want the ragged edges you might add a tsp or so of corn syrup to the icing so it will be just that little bit smoother. Your cake is soo smooth and everything looks just wonderful!!!! ;-D
Thanks! Jane, would you add a whole teaspoon to 3 cups of BC or just one?
love the roses. especially. beautiful/
i really like the roses. whenever i try to get the ruffled edge effect, i can't and when i don't want it, it ends up that way. regardless, your roses are a fantastic colors and the leaves are great. it's way better than my course 1 cake.
just lovely!!!! your roses are beatiful but if you don't want the ragged edges you might add a tsp or so of corn syrup to the icing so it will be just that little bit smoother. Your cake is soo smooth and everything looks just wonderful!!!! ;-D
Thanks! Jane, would you add a whole teaspoon to 3 cups of BC or just one?
love the roses. especially. beautiful/