Monday, July 13, 2009

This is the final cake for my Wilton 3 class. The roses on this cake took me ten hours to make and the quality of them improved along the way. Ah, the fondant, a little easier to work this time. Doing it at home made the difference. I rolled it a little thinner than the last fondant cake so the taste wasn't so overpowering. There is butter cream under the fondant and in between the layers. The piping is also butter cream. It was fun assembling the 2nd tier, a little bit of architecture with the Doric columns. The bottom layer went to work with my husband, we kept the top to eat at will. It was quite good!

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