Tonight I "graduated"! Yeah!
For my final cake, I made chocolate cake (see previous post) and used a cherry jelly for a filling. My husband and I prefer the plain jelly vs. adding the Jello to the jam... it was WAY TOO sweet w/ the Jello... although, the Jello did make the filling a little firmer... (btw, if you use the plain jelly - make sure to eat it w/in a few days as the jelly "juice" will start to make the cake a little soggy...)
I decided to make peach roses w/ a darker peach bow... I mixed orange and lemon yellow to get my peach... instead of actually buying peach icing color... My icing for my roses was a little bit too stiff and the petals are a little jagged... I like how they turned out, though - sometimes real roses can have "jagged" edges. I also didn't have room to write on my cake (I made a 8 inch cake instead of buying a 10 pan as suggested in the course book...)
(btw... I was playing around w/ my leftover icing in preparation for my first Wilton 2 class next week - I added some pink and it made the peach much prettier!)
(I did my leaves w/ a tip #352 borrowed from my instructor... It was way easier for me than the leaf tip that came w/ the kit! When I used the tip that came w/ the kit, I couldn't get the ends of my leaves to come out right... at least not consistently... the tips kept breaking off!)
(I also learned how to finish the shell border... I didn't have a problem w/ the bottom row since I was alternating shells/sweet peas... but the top was just shells... it was a lot simpler to finish off then I thought... I just had to judge if I needed one or two shells to finish - and the last shell was just kind of "fudged" into my first shell... If you look closely you can see two smaller shells near the top of my rose spray... but it's kind of hard to pick out...)
A close up of my roses...
Next week, I start Wilton 2... Royal Icing and new types of flowers! (oh, and a break from cake... I only have to make one cake for the final class of Wilton 2!)
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