Pink Champagne Cake--my 50th Birthday!

Project Description

Share a little about the materials, processes, and techniques used to create this cake I combined two cake designs. Rolled fondant on the bottom and Swiss Meringue Buttercream on the top. I incorporated some buttercream skills, along with Royal icing, gum paste and fondant molds. What are you most proud of? I'm most proud of the ombr pink rosettes. You can't tell here, but I'm also very proud of the Bavarian Cream (from scratch) filling on the bottom. I filled the top cake layers with raspberry! Mmm, my favorite! What advice would you give someone starting this project? Don't give up on the Swiss Meringue Buttercream Icing! It's heaven on earth!

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