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I've started on the cakes and used the 'wet towel' method to aim for nice flat cakes that don't sink the second I get them out of the oven.
Not bad!
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I've added the jam and butter cream in the middle and left it to cool. It's not a straight cake, but that will be sorted when I ice it.
I don't have the hang of rolling large pieces on fondant and picking it up, so I've iced the top and made some fondant leaves (sprayed them with silver spray) I've stuck the leaves to the cake at around 90 degrees to each other (i.e. at 90 degrees, then 180 degrees etc)
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I don't have the hang of rolling large pieces on fondant and picking it up, so I've iced the top and made some fondant leaves (sprayed them with silver spray) I've stuck the leaves to the cake at around 90 degrees to each other (i.e. at 90 degrees, then 180 degrees etc)
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