It's been a busy month and I am officially on a caking break!
My co-worker is getting married this weekend and made a last minute request for a cake.
8" & 4.5" red velvet cakes with swiss meringue buttercream. Covered with ivory, marshmallow fondant, decorated with fuschia sugar beads and a gumpaste peony.
I really like working with Isomalt/poured sugar and can't wait for more opportunities to use it!
I need a new camera!!
3 comments:
Great job Doreen! Those sugar beads look excellent!!
I envy those that can decorate a cake.
Hi dorren
your creative instinct is wonderful..love your work
Post a Comment