Thursday, June 12, 2008
Course two in the series begins in a couple weeks. This is good because if I even smell buttercream icing for a bit, I may run screaming. I'm told we're eventually going to learn an easier method for creating an even better-looking rose.
Piped buttercream roses are highly overrated in my now two-weeks long lay pastry chef experience.
As an aside, this was my best tasting cake so far. It's an organic vegan vanilla chocolate chip cake with a raspberry filling and vegan vanilla buttercream icing.