My cake decorating classes are limited now that I've completed all three Wilton courses. Thankfully, my instructor told me she was offering a one day class, Tall Cakes. The course was about how to construct stacked cakes & we were instructed to bring a 10" cake and a 6" cake. Until the day of the class, I wasn't sure what I was going to do with the cake, which meant I still hadn't decided how to decorate the cake.
Luckily, my instructor came to my rescue and taught us how to pipe corneille lace. I added a few flowers, and I was set!
The bottom layer is a rich chocolate cake, layered with dark chocolate swiss meringue buttercream and strawberries. The top layer is white almond cake layed with dark chocolate swiss meringue buttercream. The cake was iced in dark chocolate swiss meringue buttercream, or, my new favorite frosting. The lace piping was done with vanilla swiss meringue buttercream. I used royal icing apple blossoms and primroses (look familiar?) for a finishing touch.