Advanced Fondant Techniques »
Category: Cake Decorating
Type of item: Food
Honey chocolate mud, honey chocolate ganache, chocolate fondant to cover the board, roses in white and milk modelling chocolate and gumpaste loop bow and letters.
What was your inspiration?
I live in Australia and gum paste, petal past, fondant flowers do not like humidity and heat. I had made an open book cake topper (one page dedicated to Jeanette and one to Michael. However the day before the cake was to be collected the temperature here in Sydney was 48, and humid. My book quite literally turned to liquid. I spent the day wondering how I was going to provide a cake in 24 hours and was rewatching Marina's Advanced Fondant Techniques. I love ribbons and bows so decided to cover the top of the cake and make it a present.
What are you most proud of?
I'm very happy with the whole thing; I'm sure I can (and will) improve but I'm pleased with everything. The cake I have made before but the trimmings were all new to me and very pleased the gumpaste dried. Absolutely love the modelling chocolate.
What advice would you give someone starting this project?
Just do it!