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March 2006

From Cakes for Occasions

 

2004 national grand prize, "The Bridal Feast" A sugar tableau Fashioning calla lilys from gum paste
Rolling the edge of rose petals Raspberry filling in between Brushing the cake with simple syrup
Evening up the edge Base coat of frosting Smoothing on the buttercream
Fifty pound bag of Belgian chocolate Proper grip on the pastry bag Planning the decoration
Considering the options Buttercream that looks like fondant... from the Cake Diva!

Kim demonstrates the wedding cake cut for maximum efficiency in serving her delisious creation.

    
     
   


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