A month or so ago someone had a post about how a particular cake was done. It was a competition cake I think. It had a somewhat pouffy ( for lack of a better word) layer done in fondant. It was a gorgeous cake ans was supposed to be featured in Cake Central Magazine I think.
People were guessing how the pouffy part was created.
Does anyone know the outcome of how that technique was done?
This was the thread:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=707881&postdays=0&postorder=asc&&start=0
And this was a person who just tried it using her own technique.
http://cakecentral.com/gallery/1941886
And the rest of us are still waiting for the CC magazine first issue of this year, where supposedly the technique will be shown.
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