Test For The Big Day!
This cake is a "test" cake for my wedding in June. The icing is all buttercream. I've only been decorating cakes for a month to six weeks.
This cake is a "test" cake for my wedding in June. The icing is all buttercream. I've only been decorating cakes for a month to six weeks.
Kudos to everyone. I'm still struggling with my roses. They seem to have "frayed" edges. My kitchen got too hot while I was making my cake and the icing went to soup on me. Any advice would be greatly apprecitated.
Lovely! Looks like you are ready!
Lovely cake! Very nice job! About the roses, frayed edges can be caused by two things: either your icing is a little to stiff or sometimes the 104 tip comes to a very tight point a the narrow end of the tip instead of a slightly rounded point. I had the same problem. To test your icing consistency, push a little through the tip before loading the bag holding it with the narrow end up. If it comes out jagged, soften your icing; if it holds about and inch ribbon and is smooth, it's perfect.
Thanks for the tip. I'll try that out tomorrow. I'm becoming a cake decorating addict...*L*
That is adorable. You are on the right track. :)
very pretty and its been presented very well...nice job!!
great job!
Stunning.....I love It:)
You're off to a great start DenaBug :) Keep up the good work!
Really beautiful cake! Way to go!
Good job! Keep at it!
Stunning.....I love It:)
You're off to a great start DenaBug :) Keep up the good work!
Really beautiful cake! Way to go!
Good job! Keep at it!
That is adorable. You are on the right track. :)
great job!
very pretty and its been presented very well...nice job!!
Kudos to everyone. I'm still struggling with my roses. They seem to have "frayed" edges. My kitchen got too hot while I was making my cake and the icing went to soup on me. Any advice would be greatly apprecitated.
Lovely! Looks like you are ready!
Lovely cake! Very nice job! About the roses, frayed edges can be caused by two things: either your icing is a little to stiff or sometimes the 104 tip comes to a very tight point a the narrow end of the tip instead of a slightly rounded point. I had the same problem. To test your icing consistency, push a little through the tip before loading the bag holding it with the narrow end up. If it comes out jagged, soften your icing; if it holds about and inch ribbon and is smooth, it's perfect.
Thanks for the tip. I'll try that out tomorrow. I'm becoming a cake decorating addict...*L*