Wedding cake in icing using basic techniques adorned with pink gum paste flowers.

Wedding Cake in White and Pink Roses

 

This three tiered cake made by Maria Mirtala Negron was made with just two decorating tips. Here we see where where less is more. The techniques shown here are the Ruffle, shells, reverse shell and garlands. The tips used were the 104 Petal tip and tip 21 open star. In the center is a spray of gum paste roses. The cake is 26 inches high, the bottom layer is 12 square, 8 inch round on the second layer and the top layer is a 6 inch round. She used butter cream as the frosting. We can teach you these easy to learn techniques call us about our cake decorating classes available in both English and Spanish. Can't come to us the check out or Cake decorating DVDs by Maria Mirtala Negron .

 

 

 

 

Special Occasions Arts LLC - Tel. 609 668 0250

Browns Mills, New Jersey