Piece of Cake! with Colette Peters »
InstructionsTo make the layered flowers, simply use the graduated flower cutter (don't forget to use plastic wrap over your 50/50 mix to give them more dimension and character) and glue them together with royal icing. Each section of the carousel was constructed and decorated seperately then all were assembled using sharpened dowels. The carousel measured 7.5" in diameter for a 9" cake.
Category: Cake Decorating
Type of item: Food
The carousel is made out of rice treats then covered with fondant and painted with gold luster dust. The flowers are made of 50/50 gumpaste and fondant and the molded horses were made with chocolate then brushed with gold dust to make them 'pop'. This would have turned out much less interesting without my having watched the class with Collette Peters first!Is this your project? Tell us more!