Almost 60  on Cake Central

Almost 60

Everything for this cake was made using recipes from The Whimsical Bakehouse - layer banana cake, thin layer of bittersweet chocolate, layer of french custard, thin layer of bittersweet chocolate, layer of banana cake, covered with praline buttercream and then covered with chocolate glaze. All were first time tries as well as the chocolate characters and lettering. The characters are 58 going out, 59 partying and 60 coming soon just to rub it in. Need practice on using chocolate but cake combo was delicious

Comments (14)

on

Love this, so original kiddo, too cute! Outline using your darker colour, remember you are doing these in reverse, cover your pictures with parchment, the top becomes the bottom.Once outline is done fill in with other colours always letting a new colour set first. I add an extra layer of melted candy to the top, if using a stick, place stick first. Flip over when set.. Use fingers to remove any extra at edges.

on

Thanks guys. And thanks for the tips SquirrellyCakes. I'm going to practice this technique since it has tons of possibilities.

on

so cute! one other tip about using melted chocolate transfers . . . if you use cellophane instead of waxed or parchment paper, your chocolate transfers have a shinier "sheen" which gives it a more polished look. If you don't have cellophane, improvise (I used a spare report cover that I had in a binder and it worked for me!)

on

Love this, so original kiddo, too cute! Outline using your darker colour, remember you are doing these in reverse, cover your pictures with parchment, the top becomes the bottom.Once outline is done fill in with other colours always letting a new colour set first. I add an extra layer of melted candy to the top, if using a stick, place stick first. Flip over when set.. Use fingers to remove any extra at edges.

on

Thanks guys. And thanks for the tips SquirrellyCakes. I'm going to practice this technique since it has tons of possibilities.

on

so cute! one other tip about using melted chocolate transfers . . . if you use cellophane instead of waxed or parchment paper, your chocolate transfers have a shinier "sheen" which gives it a more polished look. If you don't have cellophane, improvise (I used a spare report cover that I had in a binder and it worked for me!)


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