"Hello Linda! It only took me 6 years to see your reply! Glad you tried my recipe, thank you so much. And your peacock cake, like all your cakes, is wonderful!!! You made the gems really shine!
As an update, I still have…"
Hello Linda! It only took me 6 years to see your reply! Glad you tried my recipe, thank you so much. And your peacock cake, like all your cakes, is wonderful!!! You made the gems really shine!
As an update, I still have some of my original pieces, the ones the kids didn't eat, and they are as supple as when I first made them back in 2013. I keep them on a table in front of my wall facing the water which has 3 walls that are all glass, 4 sliders & a french door. I keep them lightly covered with a piece of clear plastic wrap to keep off any dust, and they never dried out, the only damage was fading from sun exposure of some of the colors. I had to threaten the kids to stop them from eating them over the years, because they said they still tasted great! lol I needed to keep at least some of them because I wanted to see just how long they would last. I recently threw one at one of the glass doors, and it stuck to it, so I see no deterioration of the pieces at all after all this time. And they said they would all go bad, get moldy, melt, dissolve, etc..., never happened, don't know why, but am so glad that they are still here & doing well, without any refrigeration all this time. Thanks for listening. Bonnie
Hello Linda, How r you. All of ur cake are amazing ..so beautiful. I like to ask u one question before u put the fondant on cake do u chill the cake in the fridge for 30-45 min to set the butter cream? or U don't wait to crust the butter cream... ?