I have to tell you that for how pretty this cake is, it's surprisingly easy to do! It took me less than an hour to decorate this cake!
Cake, baked and cooled
(I used my Rich Chocolate Cake Recipe, but you can always just 'doctor' up a cake mix.)
Icing, about 4-5 cups for an 8-9" two-layer cake
(I used my Chocolate Swiss Meringue Buttercream)
Large Round Tip and Spatula
(I used Wilton Tip #1A, you could also use Tip #12)
For the Daisy on top: Tip #127, For the Writing: Tip #3
(Click this link for my tutorial on how to ice a cake.)
(To best pipe a dot, hold the bag/tip straight out from the cake, so that the tip and the cake's surface are at a 90-degree angle from one another. squeeze, without moving the bag, until the dot gets as large as you would like, then stop squeezing before you pull the bag away.)
**Remember to wipe the spatula off each time, or you will get funny marks on the next dot!
Here's a link to Wilton's Daisy Technique. Next time, I'll do better!
Click the Links Below to See:Other Basic Cake Decorating Techniques
Recipes for the Cake and Icings
My Other Favorite Way to Decorate the Sides of Cakes (Sprinkles!!)
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