Share a little about the materials, processes, and techniques used to create this cake I used most of the Swiss Meringue Buttercream, Chocolate Ganache, and Ultimate MMF recipes from the Jessica Harris Course "Clean and Simple Cake Design" I also used an assortment of fondant tools that I already owned. What are you most proud of? How smooth and straight my fondant turned out, especially in the corners at the top. Thanks to Jessica I could have never got it this perfect before I took her class. What advice would you give someone starting this project? Start making the flowers EARLY! They need quite a bit of time to dry properly.
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