P1080328

Comment

Comment by art deco cakes by galidink on March 28, 2012 at 7:48am

IF YOU MAKE THIS CHOCOLATE ONE YOU NEED TO FLOOD IT LIKE AN-OVER-FLOWING GEL , OR THE GELL WILL PULL AWAY FROM THE CHOCOLATE AS IT DRYS . ALSO IT MUST BE USED ON A BUTTERCREAM FROSTED CAKE , AS SOON AS YOU CAN HANDLE IT , TO PREVENT THE GEL FROM PULLING AWAY ,THIS IS--->>> ONLY FOR THE>>> CHOCOLATE <ONE!