Wilton Course 2: Flowers and Cake Design (May 2012)

 Class  1: 50/50 gum paste/fondant button flowers and pansy

Class 2: Royal icing apple blossom, rose and primrose

Class 3: Royal icing lily, daffodil and violet

 Class 4: Chocolate cake filled and iced with chocolate buttercream, decorated with buttercream basketweave and royal icing lilies

Daffodil Savarins (April 2012)

Savarins filled with whipped cream and topped with 50/50 gum paste/fondant daffodils.

 Daffodil veined with the Wilton Impression Mat and dusted with yellow pearl dust.

Lessons learned:

• I didn't have a daffodil cutter so I had to cut each petal individually with a small leaf cutter. It took forever to vein and glue each petal! I'm not doing daffodils again unless I get a multi-petal cutter.
• Everything is edible except the stamens. I should try and make royal icing stamens next time.