This weekend I went to a dinner party and did a tasting for a wedding cake. God forbid any of my cakes should be under-dressed (they might take after me a little), I decided it was a good opportunity to practice some old school overpiping.
This cake is a lemon butter cake with a framboise flavor splash, a fresh raspberry puree, and a light lemon swiss meringue buttercream. With some minor adjustments, I'll be using these flavors for a wedding cake in a couple of weeks.
All the piping was done in the swiss meringue buttercream as well using PME tips 2,3 (round) and 6 (star). The top border was done with 6 as a base, followed by 3, followed by 2. I have this set of 20 PME supatubes-- they are seamless and I love them for detailed piping: PME 20 Piece Icing Tube Boxed Set. The cake was a big hit at the dinner party!
I also made a smaller version as a tasting cake:
I'm just fascinated by old school piping. I'm dying to take a Lambeth class with Kathleen Lange-- maybe next summer! :)
More cakes in the works...