Tah-dah! The finale cake for Course 1 of the Wilton cake decorating class. We learned how to make the perfect rose, and of course I had to kick it up a notch by making my roses two-toned. This is a yellow cake brushed with Chambord and filled with raspberry jam. I iced it with almond frosting, making it taste similar to my favorite Italian rainbow cookies. I had fun again with the swiss dots, and I enjoyed learning how to make the pretty sweet peas along the border with the shells.