Cake Decorating Community - Cakes We Bake

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Comment by Tracy Deadman on August 29, 2012 at 1:08am
Did you use the hard isomalt diamonds Steph, or the jelly ones. They've stayed really shiny. I've used the hard ones and they went cloudy in no time. The jelly ones were better for me & tasted nice but yours look great even on a coloured background. Fab x
Comment by Steph Evans on April 14, 2012 at 3:10am

The diamonte ribbon/squares and feathers are not but the stud diamonds are

Comment by Nohemi Sosa Alvizar on April 13, 2012 at 7:55pm

is everything edible?

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