A big Thank You to all the wonderful teachers out there. This week we celebrated teacher appreciation week at my daughter’s school. The kids took a flower on Monday, hand made card on Wednesday and Friday a special treat for their teachers. The PTA in the school also organized a special lunch for the teachers. Parents volunteered to make desserts as part of the luncheon. I made lots of different types of cookies to be given as a part of the special treat and for the luncheon I baked the famous rose cake originally created by the amazingly talented Amanda of I am a baker.
Thank you teachers for all you do. You’ll are simply the best!!
I baked two 8 inch vanilla cakes and topped it with a Swiss Meringue Buttercream. This buttercream is my absolute favorite! Swiss Meringue Buttercream is light, fluffy, satiny and most importantly not too sweet. Since this cake uses a lot of icing( 15 cups) SMBC was the most obvious choice! I followed Rosie of Sweetapolita’s SMBC recipe.
I tinted 10 cups of SMBC with AmeriColor Gel Paste – Electric Pink and left the other 5 cups plain white. After crumb coating the cake in a dark pink, I piped dark pink roses using a Wilton 1M tip on the bottom 2 layers. Then, added the remaining dark pink to a little bit of the white and piped another layer. For the top most layer, I added a little more white to the existing light pink, gradually tinting the colors creating an ombre effect.I carried the cake in a cake carrier with a rubber grip mat put underneath the cake board so that the cake would not slip side to side.
Using an edible pen, my daughter wrote a special message on the notebooks for her teachers. Forgot to take a picture of it. The crayon and apple cookies are inspired by Sweetsugarbelle’s designs.