The design on this cake is not original. But I loved the rustic application of the icing. The blog community has been so generous in sharing these different techniques for decorating cakes – surprise inside, intricate and precise designs, elaborate piping applications. It can be overwhelming especially when you start on a cake with the grandest of plans only to see the finished product is not what you hoped it would be.
The cakes that I do that give me the most pleasure are the ones that are not precise – where there is freedom to be a little messy. This cake was such a pleasure to do – the icing was roughed a bit in vertical swipes. I made the flowers with gumpaste using a deep purple base with a hydrangea cutter and silicone mold to add texture. Once the flowers were dried, a added some purple color using an airbrush. I added some leaves with some painted on green food coloring. The end result was a nice bouquet of hydrangea flowers against the off-white of the swiss buttecream frosting. Lovely color combination.