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Learn Joshua John Russell's trade secrets for a buttercream finish for free! Cut, level, fill and crumbcoat your layers like a professional.
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|Here are some details about my project:|
|Type||3 or more Tiers|
|Material||Royal Icing, Buttercream|
Share a little about the materials, processes and techniques used to create this cake: I made a French Vanilla Champagne Cake with a Raspberry Cheesecake Mousse filling. I used Buttercream to frost the cake and decorate it and I used Royal Icing for the roses. I used the design on the invitations as my guide. The Bride asked me to free hand as much as possible because she did not want it flow naturally and this is the end result. For the roses, I went to a Wilton Decorating class and I used there technique for the Wilton Rose.
What are you most proud of? I am most proud of my roses. I practice those for weeks trying to get them to shape right and get the royal icing to look a beautiful red. I had a little trouble dying it red- it always wanted to look pink, no matter how much red I put in them.
What advice would you give someone starting this project? Take your time and try different techniques with the scroll work. I tried three or four different techniques before I decided to free hand it with icing. I thought about using a paint brush and some food coloring mixed with vodka, I experimented with a stencil, and I practiced with an air brush to see the different styles they produced in order to match the invitation I had on hand. Just have fun.