Periwinkle Cake With Swiss Dots And Fondant Bow
This stacked cake is iced smooth with periwinkle colored buttercream (color achieved using Wilton Cornflower Blue and some Violet). Added larger sized white buttercream swiss dots.
This was my first and only attempt so far at a fondant bow. I have some practicing to do.......
Pretty!!
Beautiful!
Stunning!! What a lovely cake. You did an excellant job on this cake. Be very proud.
Perfect! I love the color!!
I LOVE it!!!!
Absolutely beautiful and elegant....great job!!!
Lovely!
great looking cake!
very nicely done!
Very pretty. Love the color.
Beautiful! How do you get your icing so smooth, it looks perfect!
I add 1/4 corn syrup to 6 cups of buttercream (after I have finished mixing). This thins out my icing so I am able to get an initially smooth cake. Then, I let it crust over for at least 1/2 hour. I then use parchment paper and my warm hand to smooth the cake. Works very well on the edges too.
This is so beautiful.
Thanks everyone!
This is so beautiful.
Pretty!!
Beautiful!
Stunning!! What a lovely cake. You did an excellant job on this cake. Be very proud.
Perfect! I love the color!!
I LOVE it!!!!
Absolutely beautiful and elegant....great job!!!
Lovely!
great looking cake!
very nicely done!
Very pretty. Love the color.
Beautiful! How do you get your icing so smooth, it looks perfect!
I add 1/4 corn syrup to 6 cups of buttercream (after I have finished mixing). This thins out my icing so I am able to get an initially smooth cake. Then, I let it crust over for at least 1/2 hour. I then use parchment paper and my warm hand to smooth the cake. Works very well on the edges too.
Thanks everyone!