Power of Photography

All my cake photos are taken with a phone cam. However, I really like the double tier cake I made that I made an extra effort to have my friend (an awesome photographer) to photograph it with his fancy doozy digital camera. The result is like night and day. You can see details and I even use a close up shot of the cake for the header of this blog.

Front and Back View of cake.

Back to Buttercream

It's been awhile since I use a piping bag. It's interesting how much I like using that in the begining but now I don't like it as much after using fondant and gum pate. It's (fondant and gum paste) less messy and easier to control.

As usual I love to 'recycle' I still have plenty of left over flowers from previous cakes. It's amazing how much a flower can improve the look of a cake!

Flavor: Rasberry
My mother is going to bring it to her painting class.

Last Class: Wilton Fondant and Gum Paste

I really like using the gum paste. However, it seem rather brittle. I wonder if it's because I made the gum paste from scratch instead of buying it already made. For example, the daisey's petal tend to fall off, but it's a lot easier to make daisey with gum paste than with a pastry bag (royal icing). Flavor: yellow cake (different cake mix, not the big name brand and not as good....should stick with Duncan Hines).

I had no idea how should I decorate the cake but I applied the new things we learned in class today to the cake (like the border and the box on top of the cake).

It was rather sad this would be my last class I am taking for cake decorating. I've taken all the classes offered by Wilton at Michaels. Maybe in the future I might take other classes somewhere else but for now I don't plan to take anymore.

P.S. I drop off this cake to my friend who is an excellent baker. She thought it looks like baby shower sort of cake.......hint, hint my friend. :p