Last night was my last class of Wilton Course 2. Pictured above is my finale cake for the class — the birds were made from a mixture of confectioners’ sugar, water and Wilton Color Flow (essentially powdered egg whites, I’m told). The flowers were made from Royal Icing and were all made in advance and dried. I did the basketweave pattern and the rope borders during class (click on the picture for a larger image). The underlying cake is Cook’s Illustrated‘s Devil’s Food Cake, which I’ve baked once before for P.’s birthday last summer. Big thanks as always to Evelyn for her encouragement and tireless patience.