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| FONDANT! IS! SO! FUN! We learned how to cover cakes last night, so I did a light blue fondant and rolled a pearl border for the around the bottom. It's like playing with playdough. I want to do it all the time! If only it tasted better... |
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| The flowers were done with royal icing during the Week 7 class, which made them perfect for this cake - I just peeled them off the wax paper, and used a bit of buttercream icing to stick them to the fondant. Royal icing dries hard, so nothing melts or falls apart. It's kind of magic. It doesn't have much flavor, besides straight up sugar, so it's just used as an accent. |
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| As you can tell, I pretty much completely smothered the cake in flowers - I ended up with a lot more on it last night, and then came to my senses and pulled a couple of them off, so the final cake looks a lot more balanced. |
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| It's a DAISY! |
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| I forget what these are supposed to be... Irises? |
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| It's a PANSY! |
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| My favorite - it's a DAFFODIL! |
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| The white flowers, I think, are apple blossoms, and then the pink ones are... um... I don't remember. But they ARE supposed to be like real flowers! So it DOES have a name! |
This is the happiest cake ever. It screams SPRING AND EAT ME NOW. or dont eat me now, just stare at me cause its so pretty. you've got major talent for edible arts and crafts my dear.
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