After almost a 2 year hiatus, I have returned to baking. Made my first delivery in Manhattan via subway and taught myself how to make meringue roses. You can make them, too! I think they're a lot easier to make than buttercream frosting roses. Plus you don't have to worry about these flowers getting mushy. They get baked. I used the Martha Stewart recipe for swiss meringue roses.
This cake is a vanilla cake with raspberry preserves and white chocolate buttercream frosting. Just got some feedback on the cake; birthday girl loved it! Whew! haha.
Hope you all have a wonderful weekend! Don't forget, the Brooklyn Renegade Craft Fair is this weekend! Thanks Grace!
P.S. I've been getting questions about what camera/lenses I use. I have a Canon Rebel XTi and I use the lens that it came with (18-55, 3.5) and also the 50mm, 1.8.
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