LA bakers are turning cakes into lush, imperfect canvases: here's how to do it洛杉矶的烘焙师们正在将蛋糕变成丰盈而略带瑕疵的画布：以下是制作方法。
LA's on the cutting edge of cake. Here are 9 decorating tips from a buttercream queen.
Wilde spreads tomato leaf buttercream on top of a three-layer cake during a cake decorating workshop in her backyard.
Rose Wilde’s West Adams garden is a living, growing hub for Los Angeles’ vanguard of cake making and decorating. It’s teeming with tomato plants, passion fruit vines, roses, lavender, cosmos, herbs and chickens for eggs.
On a recent July morning under a gazebo in her backyard, the master gardener, preserver and pastry chef behind online bakery Red Bread supplied 16 student decorators with 15cm layer cakes and several quarts of Swiss meringue buttercream, tinged pale green with tomato leaf oil.
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在自家后院举办的蛋糕装饰工作坊上，威尔德将番茄叶奶油涂抹在一个三层蛋糕上。
罗斯·怀尔德位于西亚当斯的花园是洛杉矶蛋糕制作和装饰先锋们的生机勃勃的成长中心。花园里种满了番茄、西番莲、玫瑰、薰衣草、波斯菊、香草，还养着母鸡产蛋。
七月的一个清晨，在她家后院的凉亭下，在线烘焙店 Red Bread 的创始人，同时也是一位园艺大师、食品保藏师和糕点师，为 16 位学生装饰师提供了 15 厘米的多层蛋糕和几夸脱瑞士蛋白奶油霜，奶油霜因番茄叶油而略带淡绿色。
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