Created in this Craftsy Course
Jessica Harris is back, with fresh new ways to use her easy waxed-paper transfer method on six sophisticated and trendy cakes.
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|Here are some details about my project:|
|Material||Chocolate, Fondant, Gum Paste, Modeling Chocolate|
Share a little about the materials, processes and techniques used to create this cake: The cake base was a double barrel 7 inch chcolate kahlua cake with chocolate ganache. The top tier is a 5 inch madeira cake with white chocolate buttercream, and white chocolate ganache. I used fondant to make the stripes and silver lustre dust painted on with a rose spirit alcohol to get the silver colour on the stripes. Jessica Harris's wax paper transfer method was used to attached the stripes to the cake. The top tier was lustre dusted with silver lustre with rose spirit alcohol. The open peony is wired and created in a class specifically for this cake.
What are you most proud of? I'm very proud of the peony, and that all the stripes are straight and even.