Red Roses And Scrolls
This was a cake I did for a 40th Anniversary. The cake was butter with raspberry filling and whipped cream bc for icing and decoration. The roses are fresh and I arranged them on site. I saw this scrollwork in the Wilton Yearbook and hand-drew it onto the cake as I did not have the press set that was required. It is piped with #18 and then overpiped with #14. The next time I do it I will use smaller diameter tips.
Very pretty and excellant scroll work... I bet this made there anniversary even more special...
Its beautiful! I love your scroll work
Classic and classy. Very elegant too!
Lovely scrolls!!!
Looks beautiful...what sized tips would you use next time, if I may ask?
I would use either 16 and 13 or even 15 and 13. I just think they are a bit more bulky than they should be on this cake size.
gorgeous scroll work
Beautiful!
Lovely!
This is simply perfect and gorgeous work, you should be very, very proud of yourself!
Wonderful. What kind of whipped cream icing did you use?
A take on the Whipped Cream Buttercream Frosting from the recipe section here at CC.
Very pretty and excellant scroll work... I bet this made there anniversary even more special...
Its beautiful! I love your scroll work
Classic and classy. Very elegant too!
Lovely scrolls!!!
Looks beautiful...what sized tips would you use next time, if I may ask?
I would use either 16 and 13 or even 15 and 13. I just think they are a bit more bulky than they should be on this cake size.
gorgeous scroll work
Beautiful!
Lovely!
This is simply perfect and gorgeous work, you should be very, very proud of yourself!
Wonderful. What kind of whipped cream icing did you use?
A take on the Whipped Cream Buttercream Frosting from the recipe section here at CC.