I didn’t get a chance to blog last night, but all is not lost! I’m introducing you to my lovely cake, “Josephine,” to make it up to you. I learned how to use fondant and gumpaste and royal icing to make this darling of a cake way back in 2006, in a course taught by the talented (then) head of Zingerman’s cake department, run by the awesome and underrated Washtenaw Community College.
I don’t have all the specialized equipment to make the flowers you see here in my own kitchen at the moment, but I’m thinking I’d like to start up some small-scale cake decoration in the near future using what I do have—lots of fancy piping tips and other fun tools for working with buttercream. I’ll show you some cakes I made with piped frosting later, and will talk about some of the techniques. Don’t worry, it’ll be a piece of cake! *groan*
TasteLife 