Last night was the final night of the cake class I've been taking. We were supposed to design and create a cake using techniques we had learned in the class, like getting the cake layers perfectly stacked and the frosting perfectly smooth, and how to create a design that visually fills the space well. One of my favorite flowers that we learned to make was the "drop flower." I made a whole bunch of these drop flowers out of pink royal icing in preparation for this class, because I wanted to make a cherry blossom cake. I've seen many cherry blossom wedding cakes, and they are so beautiful! The little drop flowers were just perfect, I thought. So, here is my final cake - spiced carrot cake filled with cream cheese frosting, and then frosted with vanilla bean Swiss buttercream, and then decorated with royal icing cherry blossoms! I'm very pleased with the result!