Well it has been a few weeks since I was here last. Today I decided to do another practice cake. Hoping to do at least one a month to learn all this stuff before the wedding.
I call the stage 2....in fact it is 2.5 because I dropped the first layer and had to bake another one. First time using the food colouring pastes, they are quite different and I'll have to get used to the intesity of some of them....pink and yellow in particular!!
This didn't turn out too badly considering I dropped the first layer, put the second layer on upside down (I had already cut out the stairs and couldn't switch it) and never thought to "seal" the stairs before frosting and had little cake crumbs!
Oh well....I'm learning 
This one is more "garden like" and in pastels which is what they want on the actual wedding cake. My attempt at variegated roses didn't work out quite as I thought it would. I painted the inside of the coupling with colour but it just didn't seem to turn out how I thought it would. But they are a nice peachy pink. At least my family is enjoying all these practice cakes 
Can anyone tell me why when I put flowers, etc. on that as I pulled the tip away it would pull the other decorative frosting off at times? What causes that?
Enjoy the pictures and PLEASE feel free to critique....I need all the input and advice I can get. Thanks
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