Well, it has been some time since we have made an all buttercream cake. Thanks to inspiration from Mellisa on mycakeschool.com, we couldn’t resist. The swirl roses are created small and then placed on the cake with all of the ruffles to follow – tip 104. To avoid grease stands, the ribbon is backed with parchment, adhered with double-sided tape. The brooch is made from isomalt with sparkle sprinkled into the mold before and just after pouring the isomalt. And the stand….well, if we could have all of Sarah’s Cake Stands, we would. this is our newest one from her new line and we couldn’t be happier.

Thanks for stopping by,
Amanda and Maddy