Sunday, October 2, 2011

Practice makes perfect

I gave up on trying to learn how to pipe buttercream roses many months ago.  It seemed that no matter what I did, I just couldn't get them right. Couldn't figure out if it was because of my technique or if the consistency of my frosting was just wrong.  Making gumpaste roses, though considerably more time consuming, worked out better for me.  So I stuck with it for a while.

Until I made the caramel cake recently.  I gave it another shot and the roses turned out quite acceptable.

I tried again shortly after that, this time for an old-fashioned chocolate cake.  Still not the best...but at least, my confidence level was definitely up.

Looked like I was getting the hang of why not try again, right?

Those were for a Christening cake I finished last night. 

The cake is a 12" ube macapuno chiffon filled and frosted with an ube flavoured Swiss Meringue buttercream.

I was given just a day to make this cake, from baking, to making the gumpaste decorations, to frosting and decorating.  I think the cross topper came out pretty well considering the little time I had.

Cross topper made from gumpaste.  Embossed with flower prints and painted with edible gold paint.

My buttercream roses are still far from perfect but I know I'm getting there....


  1. I think they look great! I envy your piping skills because those roses really are beautiful. Usually I just slap some frosting on the cake and call it shabby chic.

  2. Nice! I'm getting frustrated with my piping kahit yung rosette lang.

  3. good job! I'm getting frustrated getting my rosette right .. me=super bad with piping