This was a cake I made for hubby's birthday over the last weekend. It was my first time piping the roses with Wilton Tip 1M and I wasn't too happy with how I finished the swirls. If you look carefully, you will see what I mean. :)
As usual, I have a problem with estimating the amount of whipped cream I needed. The recipe stated that it would make 480ml of whipped cream, but that didn't seem to be be enough! It wasn't before long that I realised that I needed another bottle, otherwise there would be roses on top but not at the sides, haha. In fact I couldn't even finish off the roses on top, there was a big gaping hole for at least 2 extra roses to be piped. It was already Sunday night and Monday was a public holiday. Luckily there was still a Carrefour nearby open on Easter Monday, and I managed to get the 2nd bottle of whipping cream I needed, just in time to pipe the rest of the roses for the birthday party in the afternoon. Phew!
In order not to repeat the same mistake I had with whipped cream the previous time, I followed the advice of JoyOfBaking this time round (thanks to Mui Mui for the link) and placed my mixing hooks into the freezer and my mixing bowl outside in the garden to chill before whipping.
The frosting was a simple chocolate whipped cream frosting from JoyOfBaking but the inside was actually just like a black forest cake, I used exactly the same sponge cake and filling recipe as my black forest cake.
I started piping the roses from the outside, but that should not be the case, you should pipe the roses starting from the centre of the cake, inside-out. And I still gotta improve on how I finish off the swirls, I couldn't get them to taper off nicely, and most of them finished off in a haywire manner. Check out this video, it shows you exactly how to pipe roses using Wilton 1M tip.
My hubby, by the way, wanted to be forever 30!