An Icing Experiment...
This was an experiment to see how different icing recipes held up under the exact same circumstances... The pink side was one recipe, the white was another. The experiment was a success with both. The topper is a vintage set of kissing angels.
Beautiful work, what was the difference in icing?
The white side was plain, and the pink side was champagne. I'd had trouble with my champ icing recently, and wanted to see if it was an on-going problem or a fluke.
I love the separation and the scroll work. is your champange icing recipe posted here? it sounds yummy!
I absolutely love this design! This is a beautiful cake.
Very pretty and I LOVE the scrollwork!! Smooth smooth icing.
8O oh looks beautiful!
ups sorry forgot to ask how that icing is made? sounds so good champage and icing! can you share please?pm :oops:
Gorgeous, please share your recipe for the pink icing! :wink:
The champagne icing is ONE CAPFUL of Lorann champagne flavoring per THREE CUPS of buttercream icing.
I am without words!!! 8O 8O
This is such a pretty design. I love the separation of colors with the floral scrolls. Very pretty!
beautiful cake. I love the dividing scrollwork......nice job
Beautiful, the scroll work between the two colours is stunning.
the entire designwork is simply stunning :) experiment or not i say success :) would love to do one like this myself someday :)
Ooooh! Gorgeous! I hope you don't mind that I am going to use your design for a birthday cake I have to do, only I will ut a bow on top. So elegant!
Beautiful cake. Any tips regarding getting the two colors on?
To get the two colors on, I marked the center front and center back on the TOP of the bottom tier, and the BOTTOM of the top tier. That way, when I stacked the tiers, the colors would align. Then I iced the cake pink up to an imaginary line that met the marks I'd made, then iced the white up to it. The scrollwork hides the less-than-perfect place where the two colors meet.
How Beautiful..Sometimes experiments pay off..
love the scrollwork :)
A beautiful job with your experiemental technique! Just curious: you said it was a success, but what did you find out? What was the problem w/ your champagne icing?
I'd been having trouble with certain batches of my icing sliding off the sides of the cakes. I stopped using the new Crisco and haven't had the trouble since. This cake was delivered over an hour away and arrived fine.