The second class revolved around flowers and cake design. We made royal icing flowers (powdered sugar, meringue powder and water). The flowers start out with a butter cream consistency then dries to a hard flower that will last up to a year. You can make a lot of flowers in one day with one recipe. The flowers can be used throughout the year to decorate your cakes. I think next time I try out these flowers, I will use butter cream. It bothers me to see these dried, hard flowers sit on a cake for a few hours then get tossed away once you cut it! At least with butter cream you can enjoy eating them!
We also learned how to do the basket weave on the side of a cake. I really enjoyed this technique. The basket weave technique is a lot easier than it looks!
Here are a few pictures of our two cakes. Mom put together an Easter/Spring display on the table at home. My cake is the one with the purple (violets) and yellow (daffodils) flowers. Mom put an assortment of flowers on top of her cake!
Happy Spring!