Today was all about buttercream and brewing! While I was brewing some beer (a hobby of mine) I had some waiting time. I put the time to use by whipping up some buttercream and having some piping fun.
All the flowers were made using a 104 tip. They’re not perfect but it was enjoyable. All the flowers are now in the freezer waiting to be used at a later date.
It’s been almost a year since I’ve had my Russian piping tips out. Those that follow me on Facebook and Instagram would have seen my video piping flowers last week. I piped them all out and then popped them in the freezer to use this week.
I was unsure of how well they would defrost after I had put them on a cake, but I am pleased to tell you that it worked out really well! As I thought the roses and more “dense” flowers (without delicate stamens etc) froze and transferred the easiest.
This cake was for a wedding anniversary, a 51st! As the 50th is the golden anniversary I decided to add just a hint of gold to the cake for this year’s too.
The cake was a chocolate cake, drizzled with strawberry syrup, and layered with vanilla buttercream. The cake was covered in buttercream and detailed using an Evil Cake Genius Contour Comb (I looooove these things!!!)
All the flowers and leaves are buttercream with the gold leaves made from homemade sugar lace on a Sugarveil Leaves mat.