Share a little about the materials, processes, and techniques used to create this cake Cake, Swiss Meringue Buttercream, gumpaste (for daisies), gel color (for daisies) What advice would you give someone starting this project? The final layer (that you make messy on purpose) sets pretty quickly when your cake is cold, and can be harder to make pretty (especially if you make it super thin); I think I would actually let my cake warm up a tiny bit the next time, so that final layer would be easier to manipulate. FYI--I used a different SMBC recipe than the one provided. The one I used required pure vanilla extract, rather than clear/imitation, which is why mine is more tan/brown rather than ivory/white.
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