Spring Time in Wonderland
by Jamie Young
(Thousand Oaks CA USA)
This Spring time cake is a single layer cake made from scratch covered in butter cream frosting and royal icing flowers.
Royal frosting flowers were created first in order to have the sufficient time to dry to be applied to cake properly.
The flowers that were included were: mums, daisies, apple blossoms, violets, daffodils, primrose, rose, and pansies.
The birds were also made the night before with color flow icing and brilliant food colors. To add even more brilliance to each flower and the birds, the colors were mixed and swirled for added dimension.
Beginning with a small oval pan, homemade cake batter was placed into a non-stick coated pan and baked for 30 minutes.
After fully cooling, the top was sliced off the cake for an even cake and a slice was made in the middle to add the filling between the layers. Once the cake was sliced, a frosting dam was placed in the middle layer of the cake and was filled with butter cream frosting and the second layer was carefully placed on top.
This is when the crumb coating was placed onto the cake and then refrigerated.
After chilling properly, brilliant blue butter cream frosting was frosted over the entire cake evenly.
After mixing a brilliant green frosting, a basket weave texture was added to the outside of the cake with tip #47. After the basket weave texture was applied, a reverse shell border was placed on both the bottom and the top edge of the cake with tip #18.
Once the basket and borders were finished, the flowers were placed onto the cake with small drops of frosting to ensure they would stick to the cake. Then lastly the color flow icing birds were placed on the top and the sides of the cake for the finishing touch!
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