The first was a beautiful two tiered birthday cake for my grandmother. We celebrated her birthday with the rest of my family and we had a wonderful time. The cake went down really well and I was pleased with how it turned out. The technique that I have been using most recently has been piped buttercream roses. I love this piping technique because it gies height and definition easily and with a little more time and planning you can add a beautiful focus to any cake.
Inside the cake was a store bought cake that originally started by looking quite cheap. There were positives and negatives to this. As you can see, a small amount of work changed the cake into something more impressive, without having to do the baking. However, as it turned out, the store bought cake was dry and unimpressive. I feared this when I saw it but was assured by multiple people that the cake had a 4 star review from a leading local paper. Just shows that you should always trust your instinct on these things. Regardless everyone at the party enjoyed the cake and no-one appeared to complain about the dryness, so....
The second cake was one that I did for a friends' 30th. She specifically requested a red velvet and recently commented that she would love to be able to have a sprinkles cake. So I combined the two and came out with this.
As you can see once again I have used the piped roses, but this time as a much smaller accessory, making the sprinkles the highlight of the cake.
As you may have read last week I explored the difference between artificial and natural red food colouring. This cake was for an American friend, so I knew it needed to be bright red and therefore used the artificial colouring. So how does it look cut -
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