Wilton Course 3: Tiered Cake – Brush Embroidery

 

This is the cake that I made tonight. I was supposed to make the flowers out of royal icing or buttercream but I was gone last weekend so the flowers will not be dry enough for cake assembly. The objective of the class was to learn how to tier the cake, so I did some research online for some designs.

Basically, I covered the cakes with fondant and the transferred the rose pattern onto the cake using piping gel. Then I piped buttercream on the gel and used a wet brush to paint the edges in. This is called brush embroidery technique. We learned this in our first class for Course 3. I’ve read that you should use royal icing instead, but my teacher taught us using buttercream. The only difference is that royal icing dries hard.

I used silk flowers between the tiers and used a ribbon to cover the imperfection of the fondant edge. I’m still having trouble getting the fondant to lay right at the edges. The ribbons were “glued” onto the cake by piping a line or a few dots of buttercream onto the cake. We’ll get to make beautiful flowers like these next week in the Fondant & Gum Paste class…

I love this cake so much, and the pink roses are the same that I’ve used at my wedding. I wish that this was my wedding cake instead