Roses, Flowers, and Dots Cake

8" round vanilla cake, buttercream frosting, blackberry filling

Techniques Used-Wilton rose, swirl star flower, dots, leaves, shell border

Focus-brush striping

I've always loved the two-tone flowers.  I thought blue would be such a neat color, because it's a color rarely seen in nature, and I wanted a lot of contrast with the white.  Also, I wanted to use a color that tasted good, so red and purple were out of the question.  By the way, there is a shell border underneath the swirl star flowers and leaves, so that they would have something to attach onto.  One more thing, the leftover frosting I had from the roses, I used on the cake, because I made the roses a couple of days ahead, so I mixed the remaining frosting with other white frosting to make this blue color, so there was very little frosting wasted. 

Brush Striping Materials-small brush (used only for food), food gel, frosting, disposable bag, tip

Brush Striping Directions-I'm not really going to go into directions, because I think Wilton does a good enough job and they have pictures of what they're doing.  You can probably find a video on the Internet as well.  However, I will give you some of my tips:

-Use more food gel than you think you need. 

-for roses, make sure the second color is aiming for the pointed part of the tip.

-Do practice roses without the second color.  Once you feel comfortable with making roses, then add the second color.

This cake was decorated May 2009.