becca.woods on

1st Anniversary Cake

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Photo Details:
Exposure Time 1/60
F-Stop 2.8
ISO 80

Created in this Craftsy class

Basic Fondant Techniques taught by Elisa Strauss

Build a sweet and solid cake decorating foundation with acclaimed cake designer Elisa Strauss in this free beginner fondant mini-class.

Other projects made as part of this class:

Cake Decorating
Handbag cake
Cake Decorating
Minion Cake
Cake Decorating
Little Mix cake
View all class projects »

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Here are some details about my project:
Category Cake Decorating
Occasion Anniversary
Type 1 Tier
Material Fondant, Other, Gum Paste, Buttercream, Royal Icing
Style Elegant, Innovative, Modern, Whimsical, Colorful
becca.woods on

Do you sell this cake? No, just for fun

becca.woods on

Share a little about the materials, processes and techniques used to create this cake: The first thing I did was make the roses, both rolled roses and petal roses and allowed them to dry for two days. Next, I rolled out a thin sheet of gumpaste mixed with a little shortening to give it a little give, then drew the Day of the Dead skulls on like it was a sheet of paper, details and all with a brown, fine-tip food writing pen. I allowed the skulls to dry for 3 or 4 hours, until it was just crusty but not too hard to cut in one piece. I then used my exacto knife to cut out each skull and placed each skull around a gallon jug to dry curved (so it would fit in a circle on top of the cake). The next thing I did was draw the heart using the same method and cut it out to dry flat. I then covered my frosted cake with fondant and used silver colored food mist all over to achieve the metallic look (you can't really see in the picture). Once dried, I used black royal icing to pipe the lines around the cake in a pattern. I then used a heart mold to create some black fondant hearts to place above the lines in an alternating pattern. Once all this had dried, I then assembled the skulls using royal icing and toothpicks in a circle pattern around the top, then placed the heart in the center with a dowel glued to the back with royal icing. I arranged the roses and glued them in place with royal icing and done. The cake flavor was lemon, coated in a lemon glaze and topped with butter-flavored buttercream.

becca.woods on

Love it!

03/21/2014 Flag