Happy Sunday! As promised from last week, there's more on the "rose" technique that you used on the cupcakes last week. Since I found the tutorial (http://iammommy.typepad.com/i_am_baker/2011/02/rose-cake-tutorial.html) to make this lovely design I have seen the design popping up all over the place in one form or another. This is my own version.
Due to the fact that this is a very small cake, just 6 inches by 3 inches tall, I didn't want too much buttercream frosting on it in proportion to actual cake. The roses take a lot of buttercream to make so I decided to lightly frost the sides and save the roses for the top. Now if this was to be a larger cake, say a 10x4, then roses all over it like in the tutorial would be fine. There would be a lot more cake to icing ratio then. Lastly I wanted to add a bit of "bling" to the cake and that's where this week's secret comes in!
If you visit Michaels, or any other craft store that has caking supplies, you will see a whole section dedicated to sprinkles and sugars and glitters in which to embellish your cakes and cupcakes. Edible glitter is in flakes, not sprinkles, and can give your cake that little bit of extra sparkle when you need it. It's inexpensive and a little goes a long way. Unlike sanding sugar or other types of sprinkles, edible glitter doesn't alter the texture of the icing very much so you don't end up with a gritty feeling in your mouth from it. One of the many reasons I prefer it to sanding sugar.
Over the past few months I've been taking "Masters" classes. Next Sunday I'll share with you the outcome from my final "test" for the course!