Share a little about the ingredients and techniques used to create this dish/item. Vanilla, red velvet, and chocolate cake. Swiss meringue and regular buttercream. Dowels, lollipop stick, melted chocolate wafers, piping tips, bags, and ice cream cones. What are you most proud of? The Swiss meringue buttercream. It was my first time using it this much on a cake. It's hot where I live so it was a challenge. What advice would you give someone starting this project? Take your time with frosting the cake. Don't be afraid to mix different piping techniques. If you mess up, lightly scrape it off, put it back in the fridge, smooth, and try again.
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