Since lately the posts has been about Singapore or about eating out places, here’s a slot about cake decorating. I will be sharing some step by steps, be it in photos or vidoes (yes, I’ve done 2, haven’t edit them yet.. ) It could be about cooking, baking or cake decorating. Or maybe some silly videos of my dog doing something funny.. ANYWAY… let’s get back to Tut 101.
Cherry Blossoms, also known as Sakura are found mainly in Japan. They bloom during the beginning of the year (Feb – April), but it also depends on weather and location. There are over a hundred of cherry tree varieties in Japan and the look of the cherry blossom varies between each tree on colour, petals and form of tree.
These cherry blossoms are very commonly used on cakes because they’re simple to make yet it looks pretty. Like the tree, it usually looks nice when there’s a bunch or abundant of it. The beauty of this flower is usually, there aren’t much leaves and there’s only 5 petals. It is a great flower for beginners to learn how to make. It looks great of cakes and cupcakes as well.
Tools needed :
If u have a veiner, it will save your time x 100. But otherwise, use a veining tool. I find this tool very useful as you can use it on almost all the flowers that needs veining. This will create the effect of a real petal and u can see some texture on it, especially if u’re dusting them with colour. Ideally, you’re only veining the petals, not the inner part.
Step 8. Pipe dots in the center of the flower with yellow royal icing (oopps no pic, fail)
To know whether it’s dried or not, petals wouldn’t deform or break and fall when u lift it up.
OK, I hope the tutorial is clear and if you ever try this, let me know how it turns out.
I used is on both wedding cake and cupcakes. Will post up some of the pics later.
(Also, how do I put a “Read more” thingy? so it doesn’t take forever to load or occupy the entire page.. )