Ooh La La! Fleur de Lis Cake

Finished this cake tonight. It's a birthday cake for a coworker who likes fleur de lis.

It's a double layer, 9-inch devil's food filled with chocolate Bavarian cream. I frosted it with chocolate frosting made from the recipe found on the Ghirardelli powdered chocolate can. Very yummy! The fleur de lis appliques are made from colorflow, which I painted with gold luster dust. There are eight, 2-inch tall fleur de lis around the side of the cake.

The base of the cake is decorated with chocolate sprinkles. I chose not to embellish the top rim of the cake because I thought it would have detracted from the simplicity of the design.

View the entire Fleur de Lis set on Flickr!

Wilton Cake Decorating: Course 2

In this course we learned to make birds using the colorflow technique and we made flowers using royal icing. In the first three classes, we made flowers that we brought home to dry. For the final class, we brought a cake crumb coated in buttercream and frosted on top.

We learned to cover the sides with the basketweave technique. This is actually quite easy once you get into a rhythm. Then we trimmed the bottom using the rope technique. I trimmed the top edge with reverse shells. Then we arranged all the flowers and the birds we made in the previous classes.

My flowers were brighter than I would have liked, but I was still happy with the final product. I would like to try making a chocolate cake with chocolate basketweave around the sides. I think I'd like to decorate the top with chocolate molded leaves and chocolate covered strawberries!