25th Anniversary Cake

This is the first cake on which I used the diamond quilting technique. The top tier was a bit testy, but I had the hang of it by the time I did the bottom tier. The silver French dragees were much easier to apply that I had originally thought. I used silver ribbon at the base of each tier for a finished look, but then I still wasn't satisfied. I began searching through my expansive collection of cake supplies when I spotted my pearl mold. Ha! That was it! The perfect way to "end" a cake. The top tier is slightly lopsided, but I just need to work on my leveling some more. TFL!

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