Vintage Cakes, Modern Methods »
InstructionsPatience... this takes patience... and good posture and some back support :P Colette does such a good job teaching!
Category: Cake Decorating
Type of item: Food
Style: Retro / Vintage, Holiday, Classic, Romantic
Sourcream Almond cake, SBC icing, Fondant, Gum Paste, Royal Icing, Coloring
What was your inspiration?
I got a call last week for a cake and I had a sample peony sitting right there looking at me all lonely-like. It was the first one I'd made with Colette's cutters... and the bottom didn't look so good... so I added a few layers onto the bottom to "fill in"... and some leaves to give depth to the flower. I used the pearl moulds from Colette's Class (Piece of Cake) to create a pretty necklace and then did some brush embroidery.... I really loved how it looked! The pictures aren't great but I finished at 1 AM and lighting wasn't good in the house... it was a last minute order so I'm sure I'll be better next time! I'm improving!
What are you most proud of?
The brush embroidery on the side was a ton of fun and I'm really proud of how it turned out! Also, the peony with the gold edges were a real point of accomplishment for me :) I love the jeweled look it has!
What advice would you give someone starting this project?
Never fear your sugar!