8" round chocolate cake, buttercream and chocolate buttercream frosting, peanut butter fudge filling
Techniques Used-Wilton rose, shell border, leaves
I've done this cake before, but this one is slightly different. There are two roses in the middle this time, and I used tip 47 for the shell border, instead of the usual tip 21. I did this because I use that tip for the vertical chocolate lines and I thought it would add uniformity to use the same tip. I learned with this cake that frosting consistency really matters. For example, the roses call for stiff consistency, but if it's too stiff (which is my tendency) then the edges of the petals won't be smooth, and they also take longer to pipe out the frosting. I used to think that roses were a pain because of how long they took. I think this time I made 20 in about 70 minutes, which I know isn't as fast as professionals, but it's much faster than what I was doing before.
This cake was decorated May 2011.