Happy Holidays!

For a Holiday cake, I decided to do chocolate with mint filling.  For the filling, I chopped up Andes mints and it was so delicious!

For decor, I tried a rope border that was new for me.  The rope work came out much better then my dots and even my shell border on the bottom.

I did better with the writing, but I should have taken the time to mix in a little piping gel to make it smooth.

For the top, I made cake pops for the first time!  I have an autographed book by Bakerella that my mother got me.  The pops are actually much harder than I expected them to be.  You have to be very fast when you work with the candy coating.

I just loved the cake pops once the hard work was over.  They were made out of red velvet and they were so cute!

Decorating Basics

Now that I’ve passed the second Wilton course, I thought I should go back and do Basic’s with the instructor I enjoyed.  However, it would be my last since she doesn’t teach Fondant & Gum Paste or Tiered cakes.  I’ll have to do that on my own.

For basics everything started to make sense!  I had been missing out on helpful quick tips and things that save a lot of time.  This is one of the cakes we made using a #12 tip.

We were suppose to trace the design and do one, but since things were finally clicking, I free handed the fish and made a coral design.

This cake isn’t nearly as impressive as the Rose cake, but know that it made me proud.  I’m so glad that I finally have learned some basics and can do things that every cake decorator should be able to (like make dots!).