It worked!!! After all the stressing about what to pipe on my cake and almost giving up doing anything but a shell border (I would rather have put my gorgeous roses on a plain cake than a piped one if the piping was going to be crappy), piping the fine pink lines over the white scrolls worked perfectly. Only one note to self: if doing star nozzle work first then putting leftovers through a fine nozzle, thin down the icing! My hands were aching so much from having to squeeze the piping bag so hard that by the end of the border, I could only do three or four loops at a time without taking a break.
I picked out the best pair of wings and the best body for each of the three butterfly sizes and "glued" them onto the cake with some cellogen glue mixed with a little icing sugar. Once they were dry, I very nervously piped the antennae directly onto the cake. So all the piping was finished last night, and today I dusted and steamed the rest of the flowers and leaves that I made during the week... everything is now ready for tomorrow night. I'm sorry the photo is a little glary, but I had to use the flash. I normally don't, but it was such a dreary, overcast day today that there wasn't enough light, and the ones without the flash looked like they were taken in a dungeon.
- Kylie Skellams
- Newcastle, NSW, Australia
- I’m a former industrial chemist, and after deciding on a career change while at home with my two young children, I’m now a qualified pastry chef. In 2009 I started taking some classes in cake decorating and other pastry-related cookery, and taught myself many more decorating techniques from books and internet resources. In 2010 I started a pastry apprenticeship, studying Retail Baking (Cake & Pastry) Certificate III at TAFE, which I completed with Distinction in 2012. I completed my apprenticeship in December 2013, and am now working as a full time Pastry chef and Cake Decorator at 'Exquisite Cakes by Lennert' in Cessnock, NSW.