Last Minute Chocolate B-Day Side

This is a chocolate cake made w/ root-beer in it (you don't really taste it, but it makes it VERY moist!) Vanilla buttercream filling. Chocolate syrup buttercream (first time working with it). Hershey kiss roses (kiss used as base - so cool thaks for the tip!). This was a last minute cake. I would take the top two roses off - but the frosting stated to come off with it, so they stayed.... FBCT on top

Comments (38)

on

The ruffle in the edge is probably from icing being a little to stiff. At least that's what I have encountered. I have been told by several people that the ruffles are what make it look real. I love your roses. I prefer the stick rose method myself because I can't get the "wilton way" for roses.

on

the kisses make a huge difference!! I did it with the ones I posted recently and won't go back to tip 12 base (never was that good with it, I might add)

on

I lide the Hershey wat also but I was wondering if I could make some bases out of royal icing then use those when I needed to make roses?

on

very nice!!! how did you do the message?? It is so cool. Can you PM me? I could use it for a cake tonite if you don't mind. :D :D

on

The ruffle around the edges could also be your tip is too closed and needs to be opened somewhat... they look great and good idea w/the hershey's kisses!!

on

hershey kisses....what a great idea!!!! I can't wait to try it. I think your roses look great. I happen to really like the ruffled edges. They seem more natural to me.

on

I have used them too and had much better success at my roses. I don't have to wait for a base to harden! My customers like the little hidden "yummies".

on

awww thank you guys so much! I'm really critical on myself when it comes to roses.... I think the kisses are great! Just wish they were made of a better quality choc.... I'll have to try the dark choc. ones next time b/c i hate milk chocolate....

on

ooh just wanted to let everyone know it wasn't my idea - s omeone else from CC gave it to me - just don't want to take credit for something that's not mine! :D

on

Thought I'd add it here too - the message was done w/ a frozen buttercream transfer - found the picture of the font w/ balloons and made the whole top of the cake a FBCT.

on

The ruffle in the edge is probably from icing being a little to stiff. At least that's what I have encountered. I have been told by several people that the ruffles are what make it look real. I love your roses. I prefer the stick rose method myself because I can't get the "wilton way" for roses.

on

the kisses make a huge difference!! I did it with the ones I posted recently and won't go back to tip 12 base (never was that good with it, I might add)

on

I lide the Hershey wat also but I was wondering if I could make some bases out of royal icing then use those when I needed to make roses?

on

very nice!!! how did you do the message?? It is so cool. Can you PM me? I could use it for a cake tonite if you don't mind. :D :D

on

The ruffle around the edges could also be your tip is too closed and needs to be opened somewhat... they look great and good idea w/the hershey's kisses!!

on

hershey kisses....what a great idea!!!! I can't wait to try it. I think your roses look great. I happen to really like the ruffled edges. They seem more natural to me.

on

I have used them too and had much better success at my roses. I don't have to wait for a base to harden! My customers like the little hidden "yummies".

on

awww thank you guys so much! I'm really critical on myself when it comes to roses.... I think the kisses are great! Just wish they were made of a better quality choc.... I'll have to try the dark choc. ones next time b/c i hate milk chocolate....

on

ooh just wanted to let everyone know it wasn't my idea - s omeone else from CC gave it to me - just don't want to take credit for something that's not mine! :D

on

Thought I'd add it here too - the message was done w/ a frozen buttercream transfer - found the picture of the font w/ balloons and made the whole top of the cake a FBCT.