As my blog name suggests, this blog will be like a learning journal. I won't go step by step on each dessert on what to do, but instead focus on the technique(s) I was learning and what I discovered while in the process of making it. I hope you will learn a thing or two, or if anything, use this as a reference and get ideas for your dessert-making. Happy decorating!

Monday, March 12, 2012

Fleur de lis Cake

8" round yellow cake, buttercream frosting
Techniques Used-Fleur de lis, rope border, rosettes, reverse shell
Focus-side garlands, using one tip
I saw this one video on how to measure out the side garlands and I wanted to try it out.  He took a plastic cup and made an imprint on the sides.  He was a little bit sloppy with his piping, but I still liked his idea and thought I would try it out.  For my imprint, I used tip 789 (as seen below).  I wasn't sure if they would be evenly spaced, so I first made an imprint on north and south, then roughly checked to see how many would fit in between.  There was enough room to have 12 imprints altogether, so I then proceeded to make an imprint on east and west, and then two between each. 
Here are some pictures of the imprints before the piping.  This made piping the rope border very easy and look really nice because I wasn't having to eyeball it while in the process. 
I also used the same method for the top of the cake.  I don't think it would've turned out as nicely if I tried to eyeball a perfect circle.
Lastly, I thought you would like to see close-ups of the different techniques.  When learning a technique, it's nice to have as many pictures and examples as possible. 

Rope garland with rosettes, reverse shell borders


Top view of reverse shell border

This cake was decorated September 2011.

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