I have a cake next month that is to resemble a baked ham. I have been racking my brain and am just stumped!
Does anyone have suggestions on how to handle the fondant work. I want to create the cake as a whole to be the baked ham, then have a few "ham slices" curling down is if it was just sliced. Here is a idea of what im talking about:
My first question is how to handle creating the ham's outer skin verses the pink colored skin that would be showing from the sliced end.
Then the other question would be how to do the curled ham slices where you will see some of the inner pink flesh, and some of the outer baked skin.