(if this is a private computer)
Yes please, register now!
Start a Conversation
Add A Photo
When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Retirement Cake, With Mocha Chocolate Ganache And Gum Paste Flowers
Wilton Fondant And Gum Paste Final Cake
Wow very pretty Love the way the blue pops off of the white.
wow! that must take a long time to do... amazing
Wow!! That is just amazing!!
WOoo this is amazing 8O , I know that the string work is very time consuming and it takes an experienced patient hand. Awesome
Beautiful! I've only done one style of Australian string work. There are so many techniques to try!!
how did you do this I just love the techniques ;-D
VERY impressive, Sugarnut! Simply too beautiful to eat!
stringwork is a tip 0, yes a zero. Use fresh egg white not merengue powder. The ovals were traced with royal and dried, then set up on the cake, glued, then stringwork was draped in between. Its VERY time consuming...
All your vork paid off. Gorgeous job!!!