It's cake time again!

After being thwarted repeatedly by my own schedule and the apathy of others, I've finally managed to get into another Wilton cake decorating class.  This time, the focus is on lots of different kinds of flowers, including chrysanthemums, violets, apple blossoms, and a rose that is somehow slightly different than the rose I learned to do last time.

I'm weeping with joy that these flowers are all done with royal icing (mostly powdered sugar), and not buttercream made of Crisco.  This isn't a health thing, either.  Crisco is just evil to work with -- it sticks to everything, won't rinse off, and even if you wipe it off with a paper towel, you're still left with a sheen of gross.  Crisco is proudly trans-fat-free, though, so there's that.

Anyway, the only thing I really learned in the first class was how to do this chrysanthemum.  I'm pretty happy with it.  Everything else was just slapped on there at the last minute so it wouldn't look like my cake was covered in yellow dustballs.