Apparently it's cake week here at the Tipsy Hostess Blog because I've got another cake coming at you after this post. This post is much overdue but I wanted to share my Course 2 cake with everyone. Loved how it turned out! There was one teeny mishap, the front of my cake should have been the back. See my basketweave seam right up the middle? Gah, I was gabbing away in class and didn't pay any attention oh well...
Course 2 is called Flowers and Borders. We learned how to make the violet, apple blossom, victorian rose, daffodil, pansy, daisy, primrose and the chrsysanthemum. We also worked with colorflow and made cute little bluebirds but I didn't add them to my cake.
A little something I learned in class: If you have bags full of royal icing but you're tired of making flowers for the day, you can put the bags, tip down in a cup with a little water and tie off the back of the bag with a clothespin. This will keep your fast-drying royal icing from hardening until you're ready to get back to work. I kept mine like that for several days, just change the water frequently. Don't put the cups in the fridge!
And the flawless BACK of the cake :o) Oh well. See that anti-slip rubber mat there at the bottom? Yeah, highly suggest that you pick up some of that for toting your cakes to and from class. It will make the drive much less stressful! You can find a roll with the rest of the kitchen cabinet liners at Target.
The fun news is I'm officially signed up for Course 3! They weren't offering my class this month so I start July 9th as soon as we get back from vacay!
Here's what the sheet says you need to bring to class for Course 3: