A friend of mine had a birthday over the weekend, so I decided to break out my dusty cake-decorating skills and make her a kick-ass cake. After humming and hawing for a while, I eventually decided on a fondant-covered cake with royal icing flowers.
So with the help of The Remix, a short refresher on piping techniques and a two kilograms of powdered sugar later, we managed to whip out a garden's worth of decorative (and edible) flowers.
Since the birthday girl's favourite colours are blues and purples, we made (blue) apple blossoms, chrysanthemums, primroses, violets and a whole bunch of leaves. Don't be too impressed, we took a couple of cake-decorating classes two years ago. Haha!
The next morning, it was time to make the mini-cupcakes! I used Martha Stewart's white cake recipe and it was pretty good, although the baking time needed to be adjusted (2 minutes less).
Then, I broke out my brand new cake pan to make a solid, 9" tall 3-tiered cake. That might not seem like much but it takes the same amount of batter as 12 standard sized-cupcakes! Plus, it was so much faster to decorate because there weren't layers to level and ice. YAY for new cake pans!
Err, there were some steps in between, like covering the tiered cake with fondant, but my hands were too sticky to take pictures. After smoothing the fondant, I piped broad circles of standard buttercream icing on the mini cupcakes. Then it was just a matter of choosing our best icing flowers to put on top!
All together, they look like a little garden!
They were a big hit and the party was super fun!!
I forgot how much fun cake decorating can be. Hopefully it won't be so long until I make another.
And a special shout-out to The Remix for making the flowers with me (great job, babe!).