I've been horrible about updating lately. My apologies! I have been busy moving from my apartment into my temporary living situation at my mom's house. Also my birthday was yesterday and the entire last week was spent in preparation for my party last weekend. YES, I made my own birthday cake (surprised?) and I cannot WAIT to get pictures up! But first I need to go a few weeks back and post pictures from my last cake class.
However, before I do that, I need to share some bad news. Over the 4th of July weekend, my cake instructor unexpectedly passed away. They believe it was a heart attack. I am still in shock over the news, especially considering I had just seen Linda the week before she passed away looking happy and well. Cake class was always something I looked forward to each week and Linda was 100% responsible for creating such a fun and friendly atmosphere.
I am so thankful that I was able to meet Linda and have her be a part of my life, even if it was only for a short time. I will always remember Linda's infectious smile and wonderful spirit. She was so very talented when it came to cake decorating and I am thankful I was able to learn under her. I send my greatest condolences to her family and close friends, as I'm sure they are all feeling the impact of this terrible loss. I especially feel for her daughter, who Linda always spoke fondly of. I know we are close in age and I can only imagine how she feels. God Bless.
My last cake was from Course 3 where we learned about fondant and tiered cakes. I included a post earlier about making fondant roses for my cake. I had to make 40, but thankfully these can be made weeks in advance. For my cake, I used 10" cake rounds for the bottom tier of the cake and 6" cake rounds for the top tier, covered both in butter cream, and then rolled fondant over top. I smoothed out the fondant so that it hugged the sides of the cake and trimmed off the excess around the edges. MUCH harder than it looks!
It's important to use buttercream icing under the fondant because it helps a) keep the fondant in place and b) helps the taste! Not everyone likes the taste of fondant, but I think the combination (fondant + buttercream) is yummy! I also used buttercream icing to make my borders around the bottom of the cakes. The next step was placing my fondant roses and leaves on the cake. After this was done, I finally was able to stack the top tier onto the bottom and presto finito--done! See pictures below.