Wilton Cake Decorating Course 1, Class 3

Class 3 is shells, large dots, star flowers, twist flowers and clowns. The clowns are actually pretty awesome, but they didn't mesh with the look of my cake. We also learned to stripe the buttercream. I made both a peach and yellow batch of buttercream. Then I painted the inside of a pastry bag with yellow and filled the remainder with peach. That is how I got the two-toned flowers to be so beautiful. For the shell border, I painted a bag with white buttercream and used a yellow filler.

For round two, I decided to get fancy with the inside of the cake. I used fresh-picked peaches from Rob's sister's tree. I blended some peaches and then strained them through a coffee filter. I brushed the peach juice on the layers of the cake and added about 1/4 cup of juice to the swiss buttercream recipe. A layer of fresh peaches and swiss buttercream held the two layers together.

I got rave reviews on this cake. We're talking screams of delight from everyone who had the pleasure of tasting it. I thought it could use even more peaches, so I would suggest torting the cake and having multiple layers. Also, because of the peaches, this cake should be refrigerated and let come to room temperature before serving.