Cake Decorating Class: Part III

My final week of cake decorating we were told to come to class with some ideas of how we wanted to decorate our final cake.  Of course I went in with nothing in mind except wanting to practice more flowers.  We were given two cupcakes and an 8-inch cake and were basically told to go for it.  Oh, we also learned one more new trick for flowers.  Freezer flowers!  I love this trick!  You pipe the flowers on a piece of parchment paper and let them harden in the freezer.  Then you can put them on the sides of your cake.  Makes it so much easier than piping flowers on the side of a cake.










For my cupcakes I decided to practice my roses more.  They definitely take a ton of practice but I think they are so worth it.  I love the way that they fill up the top of the cupcake with decoration.  So there you go, there are my cupcakes.  They could be better but I think it wasn’t too shabby for 3 weeks of cake decorating class.  Now I just need to keep practicing.

Now for the cake.I wanted this cake to be my pièce de résistance, it was after all, going to serve as my final project so I had to do something that would be worthy of an A+.  I decided to stay with the flower motif but wanted to really go all out with it.  Basically covering the cake with as many flowers as I could.  I figured adding in some vines would be a good way to go to really tie it all together.


I’m definitely happy with the way it turned out.  I loved covering the cake with the vines and the flowers.  And while I’m not sure I’ll be making a ton of cakes to decorate, it was definitely good practice for my frosting roses and flowers.  And see those flowers on the side of the cake?  Those are the freezer flowers.  Love them!

photo5 I’m my own worst critic but I think this was my best project yet.  And not too bad after three classes.  I can’t wait to take more advanced classes.  So what do you think about my final project?

Cake Decorating Class: Part II

Week two of cake decorating class was all about frosting flowers and fondant.  It was definitely more successful that the first week but I think that’s because working with fondant is like working with play-doh.  It’s super easy to roll out and cut shapes from it that look like they took a lot of work.

Just looking at the flowers and the butterflies seems super impressive but I pretty much used cookie cutters to make the shapes.  I think I’m going to have to start using some fondant decorations on my cupcakes to really up the wow factor of them.  cupcake

Frosting flowers on the other hand aren’t quite as easy as fondant.  They definitely require a bit more skill to get the frosting to do what you want it to do.  And did you know that you have to make those roses on a wooden dowel sharpened like a pencil and then transfer them to the cake on a pair of scissors?!?  I didn’t and it’s definitely as hard as it sounds to make the transfer.


Excuse the blurry picture from my phone but there’s my cake complete with roses and lily of the valley (which was much easier than the roses).  I had originally just had the roses and pipped pink dots all over it but when I saw the lily of the valley I had to try it.  So I scrapped all the pink dots off for the lily (you can see the remnants of the pink dots smudged into the white frosting).

Stay tuned for the final installment of cake decorating class!  I really think I improved by the third class!

Making the Move to

I’ve been wanting a blog makeover for some time now with a cute customized page and less clutter than what I have now.  I only just recently realized that in order to do this I’m going to have to move WordPress sites from a  .COM to a .ORG.  Apparently on you have a lot more control over your site since it’s self hosted.  Who knew?  Well probably a lot of people knew but I’m not one of them.

I’m excited to move over and have more control over my blog but there’s one problem, I can only transfer over email followers.  So that means those of you who are following through being a user are going to get lost.  And that’s why I’m putting this post out there so that if you want to continue to follow me you can do so by email, Bloglovin, or on Facebook all on the right hand side of the page!  I hope you all continue to follow and look for a new design hopefully to come in the next month!

Facebook is Cray!

Today has some craziness of some random Facebook page taking photos from my blog and posting them as their own.  She was posting the pictures as if she had made them but apparently hadn’t cooked/baked any of the recipes she had tried.  Why would someone want to take random recipes if the person posting doesn’t know if they’re good or not.  She was also claiming that she could say that I stole the pictures on my blog from her.  I’m pretty sure the dates on my computer from when I saved them and the fact that I have tons of other pictures of the same cupcakes not posted would say otherwise.  People are ridiculous.

Anyway, I’ve decided to create my own Facebook page.  Like me here!

A Sad Attempt at Frosting Roses

I can’t even tell you how long I’ve been wanting to seriously up my frosting skills.  I have this huge set of frosting tips but I always use the same ones to pretty much swirl frosting on top of my cupcakes.  I’ve been dying to take a Wilton cake decorating class but it’s really hard for me to get there after work because I have to go home to get my car first.

I figured YouTube could be the next best thing to taking a decorating class.  I mean, I discovered how to swirl the frosting to sort of make it look like a flower, so they must have a bunch of how-to videos to make frosting flowers.  They do!  And they’re really good, in fact they’re so good the people on them make it look too easy.

I almost don’t even want to show these pictures but it’s all about practice, so I’m putting them out there even though they’re so far from perfect, I can’t even deal with it.  I can’t figure out how to keep the edges of the frosting from cracking , maybe my frosting is too thick?  It was just a test batch that I used for practice, so I’m thinking of thinning it out next time to see if it’ll help.

I have no idea how people can do it so well but they do it at the grocery store, so it can be all that hard, can it?  I mean I don’t know but I assume Stop & Shop doesn’t hired trained pastry chefs or anything.  It’s definitely a tough adventure but I’m going to keep going until I can make beautiful roses.