'miso bakes' blog and I had to throw my hat into the ring! I think what will be happening is that she will be announcing a cake decorating challenge each month and people will post their take on it. This is just the sort of thing I need, it is really easy to get trapped in the same boring cake designs and this helps to develop technique, and also to get used to using tools that arent in my standard repertoire.
This was the challenge for this month:
A 6 or 8-inch cake iced with white (or off white) buttercream decorated with pink piping using the Ateco / Wilton #104 rose tip.
Unfortunately I didnt read the instructions very carefully, so my cake is all white! I quickly iced a mango chiffon cake that I was planning to serve for a tasting, and then went about making a pretty design on it. This is swiss meringue buttercream, which is so wonderful for cake decorating as it is silky smooth. You'll notice that the cake is showing through a little, I would have needed to add another coat of buttercream to hide that.
The benefit for me is that this comes out looking very cute, and is a very fast technique, so I can offer people a more affordable option than my usual cakes, since time is money!