Tuesday, March 23, 2010
Butter Cream Roses
I usually make my flowers out of royal icing. Two reasons: they are so much easier to place on the cake and sometime I like to paint them. I have been shying away from butter cream roses, I find them so temperamental. Sometimes they fall over before I get to finish them, sometimes they are too soft and just lose their shape and lastly, they are hard to place on the cake(for me anyway). Tonight I figured out that if I put them in the refrigerator for a little while they are much easier to handle. Maybe I've gotten over my fear of them. I also kind of suck at lettering. (That may be a little harsh, perhaps I should say that I struggle with it) I can do beautiful lettering on paper, but with frosting; my hand shakes. I guess I am afraid of making a mistake and it is a very hard mistake to fix. I'll have to practice until I get over it.
Anyway, this cake is an 8" yellow layer cake with.....butter cream frosting. It was made for a woman who wanted to surprise her husband at work. Donald will be bringing it in for me tomorrow. I hope they love it!