Dark Chocolate, Light Chocolate, Ivory Present Cake
Dark chocolate fondant, light chocolate fondant, and ivory fondant used to decorate present cake. Number 30 is made out of gumpaste, with wooden shish kabob skewers stuck in them while wet for ease of attaching to cake. Placed the hand formed numbers in cornstarch to dry so no flat side when dried. Gold is achieved through mixing gold luster dust with lemon extract and painting the cake with this mixture.
I LOVE it!!! Beautiful work! You ought to use the caramel fondant also :)
Wow! I love this - great job!
I love your pintucks on the bottom layer!