A very good friend of mine gifted me a book on Cake Decorating Techniques (you will find it on my list on the left). Unlikely all my other culinary training books, this is not so easy to read tout court since it is very nicely arranged in lessons. Actually I really like this feature, feels like being in classroom. I felt compelled to start practising.
Sunday I woke up quite early (by chance actually) so I made a batch of Swiss Meringue Buttercream Icing and today finally I start piping!
This is what I got….
Not exciting but I cannot complain ;) For being the first time some of my shells had a nice volume. Not so satisfied of the rosettes, too much like a whirlpool than a flower. The star flowers even had an empty centre! Didn’t have much icing left on my paper cones to experiment on reverse shells, just one try….
What do you think?