Wilton Course 2 - Class 4

For my final cake, I made chocolate buttercream instead of the original recipe. I also used half butter and half shortening and eliminated the merengue powder. This was the best buttercream I have made for all my classes, thus far. I will probably stick to this combination for all of my future cakes (except for chocolate).

This class was basically just the assembly of all of the Royal Icing flowers and the Color Flow birds we made throughout the class. We did learn how to create basketweave and rope border out of buttercream. I had a hard time keeping my basketweave very straight on the cake and without gaps in places. Overall, I think everything turned out great! On to class 3 in two weeks....

I couldn't decide which pictures to post. I like them all!