BrendaMosher
BrendaMosher
BrendaMosher
BrendaMosher
BrendaMosher
BrendaMosher
Rachel's 36Th
I used all the cake scraps from leveling another cake and layered it, alternating with chocolate fudge and stabalized whipped cream. I thought I would need something to "hold it all together" so I used the cookies and ribbon. As it turned out, the whipped cream would have been fine by itself. I used a dense, very chocolate moist cake.
BrendaMosher
BrendaMosher
BrendaMosher
BrendaMosher
BrendaMosher
BrendaMosher
Valentine Cake 2009
Three tiers consist of Devils Food with Strawberries and Meringue Buttercream. I flavored the marshmallow fondant with straberry - this is the bottom layer. The round middle tier is a yellow cake with caramel over each of the layers. The top heart tier is the Citron Vodka cake from Kelly Vincent's book. I used a lemon flavored meringue buttercream. Both the hearts on the 2nd tier and the vase on the top are made of sugar crystals dampened with colored water and pressed into molds. I used a tea cup for the vase. The rest of the decorations are fondant.
BrendaMosher
BrendaMosher
Test Cake
I've just been watching too many cake programs and wanted to make one. The dark chocolate is modeling chocolate. I've been wanting to try it and found it a bit hard to work with as a substitute for fondand because it hardened up too quickly. Any suggestions or good recipes for the modeling chocolate? The lighter brown and white is marshmallow fondant. I like the modeling chocolate for decorations that you would need to harden up quickly. Does anyone know what you use to color it? Anyway, I'm striving for perfection and would appreciate any suggestions.