Notice that each rose is made by painting the bag with a dark delphinium blue gel and then lining up the thin tip end of tip #104 along the dark painted line so that the petals are outlined with the dark stripes of color. This cake is pure real butter, no shortening involved.
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My buttercream is made with butter, whipping cream, sifted confectioner's and liqueurs and coloring dependent on cake design and flavor. I use one cup of butter, 1/2 cup whipped cream to one pound of sifted confectioner's; however, you must be a fast piper. The icing will begin to get soft if you take too long getting it done. I never use shortening in anything I do ever. I make European style cakes with lots of European (higher fat) butter, heavy whipping cream, and lots of liqueurs poured into the cakes before and after baking for super moist cake that is more like a pie lovers dream. They are nothing like American style cakes. Some people absolutely love them and are constant repeat customers. It just depends what kind of cake you like. Most people who say they don't eat cake become our constant repeat customers as they didn't like cake due to it's dryness. Anyway, working with real butter just takes practice. The delphinium was painted as pure gel onto the one edge of the bag so that I could line it up with the narrow tip of the 104 and then get the dark outline on the petals of the roses. thanks so much for the compliments.
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