White almond sour cream cake with white almond butter cream icing and filling. Green gum paste leaves and also butter cream leaves, and fondant pearl swags on the double ruffle. Dragees placed at the top of the borders.
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Awww, thank you June! Piping I can do. It's just all the rest that comes hard for me. Last night I decided heck, I might as well do what I can do, and just enjoy looking and learning all the rest from you guys. I would wipe these old butter cream roses off in a minute and put Goreti's peony's on here so fast your head would spin, if I could.
Thank you Nadia. =O)
WOW! Linda, Really eye catching and such a steady hand! Nice work as usual !
Thank you Gail! =O)
WOW ANOTHER BEAUTIFUL WORK OF ART , LOVE IT
That is exactly how I am about gum paste flowers!! I stunk from the beginning so I just kind of let it go to the back burner! It becomes a chore instead of a pleasure for me.
That would be awesome if we could do that. Seeing this cake makes me want to practice my piping skills which are awful. I have a very bad habit. If I'm not good at doing something, then I don't want to do it. I expect to do everything well from the get go and that is not always possible.
Thank you Goreti. These are the kinds of cakes I used to do before fondant. Since Tim Jansen and I are trying to revive butter cream and vintage again, I thought I would go over the top on this one. I honestly would rather do a butter cream any old day over fondant. Fondant is all pretty new to me. I've only been messing with it for the last two years. I wish I could teach you how to do this, and you could teach me how to do gum paste flowers.
Linda, I am sitting here just staring at your cake. I wish I could pipe like this. It is really gorgeous.
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