Description：

Date：2004.7.30.

Body：6" and 10" sponge cakes.

Decorating：fondant, royal icing, butter cream icing, color paste.

Tools：turn table, spatula, tips, piping bag.

This is the first I made a layered cake. I spent a lot of time thinking about the design. Then it took me two nights to complete the 14 fondant roses, baking, and frosting. (I have a full-time job, so can only do it during the night time. I had to stayed up till 2 AM.)

The fondant roses are made on toothpicks, so it's easier to arrange on cake than butter cream roses. I also cut a piece of white nylon tulle for decorating.

For the top layer, I cut a square piece of rolled fondant and cover the top. Then pipe the laces on the fondant to fill the square. The original idea is to save the cost of buying a lot of fondant, but it turned out to be surprisingly good!! My teacher said this cake could be sold at $350. Probably next time I can try to make wedding cakes for friends, right?^^

Description：

Date：2004.7.23.

Body：8" sponge cake.

Decorating：fondant, royal icing, color paste.

Tools：turn table, rolling pin, spatula, tips, piping bag.

This is my first fondant cake. It's fun and interesting to work with fondant, and easier than I thought. Roses are made of fondant too. Actually, we're supposed to prepare the rose bud at home and let it dry few days before the class, but we all forgot to bring the buds. So teacher helped us to make free-hand roses.

Before Level 3, I took gum paste class with the same teacher, so it's even easier for me to learn how to make fondant flowers. The techniques are the same. Teacher also taught me to pipe the tiny dots on cake to make it more beautiful!