Royal Icing Apple Blossoms

Royal Icing Apple Blossoms

I just thought I’d share a picture of what I learned last week during my second class of cake decorating class, part two. Well to be totally honest, I’m only sharing the part of the class that I liked. I learned three different flowers, but since I thought two of them were totally hideous, I’m only sharing the apple blossoms with you. I can’t wait to use these on chocolate mini-cupcakes this spring, where I believe they’ll look absolutely lovely, especially in a blend of white and pale pink petals. Today’s third class is all about more flowers; lilies, daffodils, and violets. I’m really looking forward to learning how to create the daffodil; I’m contemplating using it on my final cake for next week. I’m not sure if I’ve mentioned how much more I’m enjoying this second course as compared to the first, mainly because of the difference in types of icing. Right now I’m only using royal icing, which I have totally fallen in love with. It’s only used for decorating, and becomes hard very fast, but it’s so much easier to clean up than the foul unnaturally white sugar goop icing. I was beginning to think that I might be ruining the pipes in our house from shoving so much of the stuff down the kitchen drain. I’ll need to make it one more time for next week’s class, and then hopefully I’ll never have to make it again. If all goes well, I’ll have some pictures to share with you next week of today’s class creations.

Faith, Hope, Love, & Luck

-Colleen




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