Roseanna Castro's Blog – January 2012 Archive (1)

My Bonnet and Hatbox cake is a 14"  two layer white cake with rasberry filling covered in Fondant. The pearls were made using a silicone mold dusted with pearl dust. Between fondant strips is Scroll work done with royal icing, the flowers were made of gumpaste and hand formed then lightly sprayed with color.  The bonnet bow was a fondant and gumpaste mix for firmness and stabilty and attached with a tylose & water glue. The bonnet is fondant that was rolled onto a round 12" cake board…