Here is my 'grand finale' for the second Wilton cake course. We made different flowers each week out of royal icing (which is pretty much just sugar, so it hardens and stores for years) and then on the last day we iced the cake and placed the flowers. I think I need to work on mixing and matching frosting colors. Also the white butter cream icing on the cake is a bit more like 'cream' or 'egg shell' because I didn't feel like buying the 'no color' vanilla (why buy something when I already have vanilla at home). It's not really noticeable except when I put the white royal frosting flowers on it. Then is looks kind of off. :P Oh well.
(I like it better without the birds.)
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