Cake Decorating and Royal Icing Flowers

I've been taking Wilton cake decorating classes for a few weeks now. I just finished the second class that focused mainly on royal icing flowers. It was a lot of fun. I really enjoy making these tiny decorative flowers that can be stored and used whenever. I will whip up a batch of royal icing and then get to work piping the icing onto tiny pieces of parchment paper to make edible versions of daffodils, apple blossoms, and roses. These flowers last a very long time so all you have to do is let them air dry and then place them in storage containers and save them for when you are short on time and need a little extra something to top off your cupcakes and cakes.

I had a bunch of these little flowers in different styles, shapes, and colors stored in boxes and decided that it was time that I put some of them to use. We had a get together at our professors house and I decided to make cupcakes (of course) and bring them along. Since Spring is in full bloom I picked out a bunch of different flowers to put on top of the chocolate mini cupcakes. Sadly, the photo isn't great of them. My new camera hadn't arrived yet so I had to use my cell phone.

In addition, I also had to make a cake for my final course 2 class. For this one though I had my new camera. I played around with some of the various settings that it has. I really like the Toy camera effect. It makes the photos look vintage. The miniature effect is also fun and really makes the central image pop.

Clumsiness Strikes Again

Clumsy me dropped my camera the other day. It was in its case so I was hoping that it would be okay, but no. When I went to use it the images came out extremely blurry. Thankfully the camera was older, well used, and was not outrageously expensive. Plus, I've been on the look out for a new camera with higher resolution and zoom anyways. I think this is a sign. I'll be heading to Atlanta this weekend anyways so there won't be too much to post. I leave you with some random dessert decorations that I have yet to post. Hopefully, I will be able to get a new camera soon. Please send me your suggestions for cameras. I am clueless in the realm of technology.

Chocolate Cupcakes with Pink Rosettes

Royal Icing Eyes!

Royal Icing Carrots

White Blossom Trees

Brightly Colored Flower Cake

Valentine's Day Cookies

Happy Valentine's Day! I hope everyone is enjoying this day and consuming a copious amount of chocolate. I woke up to the intoxicating aroma of bacon. Delicious bacon. I have no idea how I was a vegetarian for as long as I was. My boyfriend made me breakfast. Which of course included bacon as well as Belgian waffles cooked in a brand new waffle maker! He knows the way to my heart is through my stomach.

I decided to bake a whole bunch of cookies for Valentine's day. I love holidays like this because they are an excuse to bake and decorate cookies. I couldn't decide which kind to make so I made a variety of cookies. I thought I would have fun with it. And did I. Activities like this really get my creative juices flowing. I searched the internet for inspiration, but in the end most of the decorations I made up as I went along. I am very happy with the results!

Cowboy Boot Cookies

I decided to have some fun with my new cookie cutter set. It included some cowboy boot shapes and since I'm in Nashville, I couldn't resist making a few. And so continues my adventure with royal icing. I am getting better, although I need to steady my hand a bit and practice technique. But practice makes perfect! I used Martha Stewart's basic sugar cookie dough. I've posted the recipe before, but here it is again. This is the best sugar cookie dough recipe I have found. It is easy to work with and tastes like butter.



Basic Sugar Cookie Dough
Adapted from Martha Stewart Living Annual Recipes 2004

1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1 tbsp vanilla extract
1 tsp salt
2 1/2 cups flour

1) Cream butter and sugar together, then add eggs, vanilla, and salt. Add flour mixture a cup at a time until incorporated
2) Divide dough into disks and wrap in plastic wrap and place in fridge for at least 2 hours
3) Save until ready to use