|that pink really, really stands out|
Roses. Not the petal roses but ribbon roses. And drop and turned flowers. Sweet Peas and rosebuds.
I started with a 2 layer buttermilk 1-2-3-4 cake. Something solid to hold up to all that frosting. I filled it with extra-thick vanilla pudding flavored with Fiora di Sicilia (this is something you just have to try, I can't describe it but it is lovely.http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz ). The "buttercream" I flavored with a tiny bit of orange oil and vanilla.
I obviously forgot that color deepens as it ages and that the gel paste colors are very strong. I meant for the pink to be softer. But the yellow flowers and the soft green leaves did color nicely, varied from not mixing too thoroughly.
Instead of a shell border at the bottom I used the large closed star tip and made it look more ruffled.
Here is the recipe for an almost no-fail cake. I always use White Lily self rising flour. The lower protein content is closer to pastry flour so the result is lighter.
1-2-3-4 Cake - Revised
1 cup butter -- (2 sticks) at room temperature
2 cups sugar
4 eggs -- Room temperature (warm them in hotish water if cold)
3 cups sifted self-rising flour -- Sift then measure
1 cup buttermilk
1 teaspoon pure vanilla extract
Preheat oven to 350°F.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes.
Add eggs 1 at a time, beating well after each addition.
Add flour and milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed. Mix by hand rather than risk overbeating.
Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Bake for 25 to 30 minutes or until the cake pulls away from the sides of the pan and a tester or toothpick inserted into the center comes out clean .
"2 8" layers"