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Golden Dream Birthday Cake
Posted: 28 October 2011 09:43 AM   [ Ignore ]   [ # 16 ]
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big surprise I really, really love this. Your swirl roses look so elegant and sit against eachother so, so nicely. I couldn’t figure out how to do it! I would also like to know which tip you used please. Absolutely stunning job!

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Posted: 28 October 2011 01:43 PM   [ Ignore ]   [ # 17 ]
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Jemoiselle, Georgie, I used the Wilton 1M tip…it’s the only one I own!

Georgie - 28 October 2011 12:43 PM

I couldn’t figure out how to do it! Absolutely stunning job!

Georgie, thank you, but I can’t believe you said that! It was the gorgeous pink tier of YOUR birthday cake that inspired me to give the design a whirl! (My mother’s favourite flower is a rose).
I found this tutorial very helpful: http://iammommy.typepad.com/i_am_baker/2011/02/rose-cake-tutorial.html

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Posted: 28 October 2011 02:03 PM   [ Ignore ]   [ # 18 ]
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You are both inspiring me.

Thanks for that tutorial. It looks like it will be very helpful for me. they make it look easy but I’m sure I will not do it right.

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Posted: 28 October 2011 02:08 PM   [ Ignore ]   [ # 19 ]
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Question:  Can you use Cream Cheese Frosting to pipe or does it have to be buttercream?

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Posted: 28 October 2011 02:26 PM   [ Ignore ]   [ # 20 ]
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FlourGirl, I used the white chocolate-vanilla buttercream which is more translucent than the mousseline, and softens quickly like a cream cheese frosting so it should be fine. I do think a little more patience is required with this soft type of frosting though…...I was refrigerating the piping bag frequently to firm it up.

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Posted: 28 October 2011 02:45 PM   [ Ignore ]   [ # 21 ]
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Sophia, I’m such a cheat! I did mine on bits of wax paper on a rose nail and froze them to stick on. And I do think yours are much more lush and refined looking! I just love it. I noticed it on your avatar before I found your post. Thank you for the tip info & tutorial! I really like this look and would love to learn to do it properly.

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Posted: 28 October 2011 03:07 PM   [ Ignore ]   [ # 22 ]
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Sophia - 28 October 2011 05:26 PM

FlourGirl, I used the white chocolate-vanilla buttercream which is more translucent than the mousseline, and softens quickly like a cream cheese frosting so it should be fine. I do think a little more patience is required with this soft type of frosting though…...I was refrigerating the piping bag frequently to firm it up.

Thank you for that information. I’ve never made a buttercream frosting. I usually make the dreamy white chocolate frosting’s variation, omiting the white chocolate and replacing it with confectioner’s sugar or I make a recipe Anne gave me, which is a similar consistency.

Thank you for supplying that link and for sharing this information. It is very generous of you.

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Posted: 28 October 2011 10:05 PM   [ Ignore ]   [ # 23 ]
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I think I am going to practice this all weekend! It-is-just-so-beautiful!!

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Posted: 28 October 2011 11:24 PM   [ Ignore ]   [ # 24 ]
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Sarahmdr - 29 October 2011 01:05 AM

I think I am going to practice this all weekend! It-is-just-so-beautiful!!

Yup me too….. LOL

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So many recipes - so little time.

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