I’ve been trying to practice different decorating techniques and hope to be able to continue that over the summer. Instead of waiting until I have several, I’m going to make them each shorter posts so that I can get them up quicker, find them easier, and if I do fall behind, the little posts are up. I’ll be labeling them all “Practice decorations” followed by the technique.
I just finished Wilton course 3 in time to find out that they have replaced course 1, 2, and 3. I have picked up the new lesson books for 1 and 2 (with 3 hopefully soon) and they have some updated ideas and variations on the techniques I already learned, so I hope to be able to try some of them soon!
I started with a rosette cake- completely covered in white buttercream rosettes with a 1M Wilton tip. I love, love, LOVE rosettes. Not just on cake, mind you, but pretty much anywhere. You may also juuuust be able to see some peach under there, as I also practiced my cake covering skills with the rest of the peach fondant. It also helped me to make sure I was completely filling in with the roses.
Top:
Side:
You might notice on the top, there were a couple of sections I had to fill in, but overall I think it came out great. It uses a ton of buttercream, but the actual piping goes pretty quickly!
Knead time 