A hint of gold

 

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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.

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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.

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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.

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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!!!)

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All the flowers and leaves are buttercream with the gold leaves made from homemade sugar lace on a Sugarveil Leaves mat.

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