Monday, June 1, 2009

A Touch of Roses

Techniques needed for piping roses

Pan : 8 X 3 inch round

Tips : 16, 21,104, 352

Colours : pink, yellow and green for roses

Ingredients List

Cake: Prepared cake to at least 3 inches high
Icing recipe : Buttercream icing - 1 recipe

Cream cake with white buttercream icing and leave in the fridge
to set for about 30 mins.

Use tip 104 for piping roses, make a day earlier and leave to dry.

Decorate with the ready made roses and use tip 352 to pipe some leaves in between the roses. To pipe shell borders use tip 21. To further enhance use tip 16 to pipe stars randomly at the side. And the cake is done

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