Duckie's for Tait

10" Franch vanilla cake torted and filled with raspberry mousse. Iced with Rich's Whipped topping. Bubbles made from fondant and then dusted with Super Pearl lustre dust. No time to hand mold the duckies so they are rubber. Based on an idea from the Wilton 2003 Yearbook.

Duckie's for Tait on Cake Central

Comments (8)

on

Your cake is fabulous. It is just beautiful. I am sure the person receiving it just loved it, not only does it look great, but the cake sound wonderful as well!!! Great job:)

on

THAT IS JUST AMAZING!!! Fabulous!!!!! Here is a dumb question, but...How do you make the border all the same sizes?..thanks..Duh? I am kinda new. thanks again.

on

Thanks guys! No question is dumb! I just rolled out a 'snake' of fondant, cut them into what looked like equal pieces and then rolled those into balls.

on

Your cake is fabulous. It is just beautiful. I am sure the person receiving it just loved it, not only does it look great, but the cake sound wonderful as well!!! Great job:)

on

THAT IS JUST AMAZING!!! Fabulous!!!!! Here is a dumb question, but...How do you make the border all the same sizes?..thanks..Duh? I am kinda new. thanks again.

on

Thanks guys! No question is dumb! I just rolled out a 'snake' of fondant, cut them into what looked like equal pieces and then rolled those into balls.


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