What I've been up to

I finally got around to continuing with those Wilton classes. Only one cake came out of Course 2. The first three weeks of class were spent making royal icing flowers. My decorating world has really been expanded! You can make a ton of these, they dry hard and are available later for multiple decorating projects.

There are daffodils, daisies, pansies, violets, and my favourite, apple blossoms. Ignore the funky-shaped roses. I was doing the opposite of what I was suppose to do.

And here's the final cake. You glue the flowers on with buttercream and pipe some leaves and voila!

I've since gone and bought myself more dyes, so you won't have to suffer the pastelly look for too much longer (*^_^*)

Ignore the fact that I'm very late in posting and instead focus on this delicious-looking trifle. This is a white chocolate, berry trifle and it was just the thing for a hot summer day. The recipe called for ladyfinger cookies, but I could not find them at any of the stores. I ended up using Sara Lee® frozen pound cake and it worked pretty well. The berries were mix of fresh farmers' market raspberries and frozen black raspberries from Trader Joe's®. What made this trifle special, I believe, was the use of almond extract in the white chocolate whipped cream. I'm a big fan of subtle layers of flavours that you can't really pinpoint.

And my friend agrees with me (^_^) Good to the last spoonful.