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This cake was trimmed with a No. 30 tube. Lilies ofthe valley, sweet peas and drop flowers were used inthis floral arrangement. The bouquet is then tied witha dainty bow.
This border was made of white icing using the No.30 tube and the No. 104 tube for the fluted edge. Asmall mound of icing was piped into the center ofthe cake before working out the floral arrangement. The stems and leaves are placed on after piping out amound of icing in the center of the cake. Orange blos- soms, roses and lilies of the valley make up this floralarrangement.
SIMPLIFIED CAKE TOP SHELL MOTIF A very effective cake top can be produced in a series of simple moves. The cake is first divided into fourequal parts. If you are not too steady at freehand, usea glass or any other circular pattern to draw in the fourhalf circles. The half circles are then overpiped using a No. 30 star tube. A steady even pressure must beapplied as you move the cone in a smooth rhythmicalmotion finishing each design without pausing. A smallrosette is piped in the center of the cake with foursmall shells completing the design. The cake is thenfinished off with a shell border. |
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