Brown on Brown Buttercream Cake
This cake was for my own birthday. Comes around every year. This year, I wanted a maple cake. So, this is a 6-inch maple cake filled and frosted with maple Swiss meringue buttercream. I also put the maple buttercream in two piping bags with medium open star tips. There was a lighter brown and a darker brown. If you saw my recipe on maple buttercream, I explain that it is naturally off white. But I feel that people don't taste a flavor properly unless it looks like it tastes like it does. So, I colored the majority of the buttercream with brown food coloring with a bit of red to warm up the color and I colored some of it a darker brown using the same method. I first started piping with the lighter brown. I piped a star border along the bottom of the cake. Then I piped a reverse shell border along the top edge of the cake. This is a twist in opposite directions: right, then left. Then I piped some swirls on top of the cake. And I piped a border along the top side of the cake. Then, ...
