Frosting - Buttercream
Filling - Vanilla Cream
Mums & Rosebuds - Buttercream
Border - Reverse shell
Servings - 30
This was the first time I did buttercream flowers outside of class. Tricks I learned in the process are: Do each flower individually on parchment paper and freeze it. It will peel off the paper nicely and not fall apart. If your frosting is tearing on petal tips, use piping gel. It helps the buttercream stay streachy and smooth when making delicate petals. One thing I haven't successfully figured out, is how to write really well on cakes. I think it just takes practice?
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