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post #3 of 4
You can make a fondant one if you let it set up till firm. I would go pull one off of a real cherry at the store.
post #4 of 4
This totally reminds me of being back in culinary school. I made this beautiful cake for my final and it was covered in marzipan fruit, I loved the way it turned out but I spent 3 days trying to figure out what in the heck to use as stems on my cherries.... until someone finally came up to me and said why don't you just use real cherry stems. They worked great minus the embarassment
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