Iced fruit cake with floral spray
Sponge filled with jam and buttercream and decorated with buttercream and coconut
Close up of buttercream frosting
My buttercream piping effort was not the greatest because I didn't want to fuss around with umpteen dozen colours of icing or go for an elaborate but ugly design. However, despite its obvious flaws, I like its simplicity, and now that I have learnt the techniques, I can practice and improve in my own time.
I was disappointed because I went to a restaurant straight after class with my completed cakes, and the staff knocked over the buttercream iced cake twice, accounting for the smooshed piping around the edges in two places. Oh well - it still tasted the same, and I inflicted it on my work colleagues the next day.
There is one week of class left, where I believe that we are going to learn how to decorate a cake using chocolate and jelly. I am looking forward to it!