These were the first royal icing flowers I’d ever made. Pansies and roses and violets and little white generic flowers. And the leaves, too. I wanted to make something pretty.
This was for another coworker (gee, really?), and I didn’t know her all that well, but she was an older woman who was very polished in appearance and flowers seemed like a good idea.
The guy I made the Alligator on a Golf Course cake for looked at this cake and told me it looked like a squashed hat. People were quick to leap to my defense. I just dismissed it because he was like that – he’d just say whatever popped into his head – there was no quarantine period between thought and word with him. But he was harmless. And, looking at it from a vantage point of eleven years later, I have to admit – he had a point.
Still, I’m proud of the flowers. I remember making them, following instructions in a book or magazine on how to pipe royal icing flowers. Piping each one on a flower nail and then carefully removing it from the nail and setting it on parchment paper to dry and harden.
The cake itself was lemon, and the layers were 10", 8" and 6".