Cake with Red & White Flowers
This is a cake I made recently.
True red, I mean really RED red, is hard to achieve when tinting icing, so to get the color I used AmeriColor Christmas Red. It really helped obtain a RED color, rather than a variation of pink.
It was also quite warm in my kitchen when I was trying to decorate the cake. You need stiff icing to create flowers, and warm kitchens do not help; they act to melt and wilt the flowers. One thing I did was put the frosting in the fridge for about 10 min or so to chill and harden it a bit before trying to make the roses. Once I made each individual rose, I put it on a cookie sheet and popped it into the freezer until I was ready to put them onto the cake. This helped keep their shape ensuring they did not melt in my overheated kitchen. (My favorite video that teaches you how to make a buttercream rose is from The Cake Eccentric.)
Just a few tips to help with the decorating.
The Cake Cutie 