Absolutely gorgeous! Your roses, border, writing.....everything is just beautiful! Can I ask what tip you use for your roses? I think I've asked you that before (sorry). I also love how you alternated the shell size on your top border.
My recipe: 2 lbs. powdered sugar; 2 sticks Blue Bonnet margarine (no subs); 1 cup Crisco; 2 tsp pure vanilla extract; 2 tsp pure almond extract; 2 T whole milk
Absolutely gorgeous! Your roses, border, writing.....everything is just beautiful! Can I ask what tip you use for your roses? I think I've asked you that before (sorry). I also love how you alternated the shell size on your top border.
My recipe: 2 lbs. powdered sugar; 2 sticks Blue Bonnet margarine (no subs); 1 cup Crisco; 2 tsp pure vanilla extract; 2 tsp pure almond extract; 2 T whole milk
That is not "just a cake".....that's a beautiful cake! Super job! I love it!!!
So pretty - wonderful job!!!!!!!!
very pretty
Absolutely gorgeous! Your roses, border, writing.....everything is just beautiful! Can I ask what tip you use for your roses? I think I've asked you that before (sorry). I also love how you alternated the shell size on your top border.
Thanks everyone! Cambo, I use a 104 for the big roses and102 for the smaller ones.
What buttercream do you use? Looks so yummy!!
My recipe: 2 lbs. powdered sugar; 2 sticks Blue Bonnet margarine (no subs); 1 cup Crisco; 2 tsp pure vanilla extract; 2 tsp pure almond extract; 2 T whole milk
This is such a great job keep up the good work. I was searching for a design for a cake and thank you for this great idea.
This is beautiful! I would love to make it! What colors did you usefor the flowers and icing?
It's just two tones of wilton pink and one tone of yellow; icing is a half butter/half crisco recipe which makes the icing that color.
This is such a great job keep up the good work. I was searching for a design for a cake and thank you for this great idea.
That is not "just a cake".....that's a beautiful cake! Super job! I love it!!!
So pretty - wonderful job!!!!!!!!
very pretty
Absolutely gorgeous! Your roses, border, writing.....everything is just beautiful! Can I ask what tip you use for your roses? I think I've asked you that before (sorry). I also love how you alternated the shell size on your top border.
Thanks everyone! Cambo, I use a 104 for the big roses and102 for the smaller ones.
What buttercream do you use? Looks so yummy!!
My recipe: 2 lbs. powdered sugar; 2 sticks Blue Bonnet margarine (no subs); 1 cup Crisco; 2 tsp pure vanilla extract; 2 tsp pure almond extract; 2 T whole milk
This is beautiful! I would love to make it! What colors did you usefor the flowers and icing?
It's just two tones of wilton pink and one tone of yellow; icing is a half butter/half crisco recipe which makes the icing that color.