Thanks Sandra! I hope to be on here more. I really appreciate the help and searching back to previous posts. Here is my latest cake, for a banana farmer. The bananas are edible fondant. They are cooking bananas (not regular bananas) of a type called Saba, which is used for sweet and savory dishes here on the island of Guam! The birthday boy Joe gave us some Soursop and Atis fruit tree seedlings and we baked him a birthday cake to say thank you as it happened to be his 74th birthday.
love that! nice paint job where the bananas have almost a floral flair -- well done --
and so sweet that it was a gift exchange -- each giving something of themself -- special -- something sweet for 2020 
-K8memphis said it all! Your cake is as cute as can be (makes me want to eat bananas, lol) and I loved the sweet story. Thank you for sharing!
Hey Anneliese671, can you share some soursop seedlings?...I do not know if they will survive in Kansas... But I'm so desperate to have some fruits!...By the way, lovely cake, it reminded me of the bananas my dad love to eat back home in the tropical Caribbean.
At the expense of sounding like a dumb hillbilly, what the heck is soursop?
Goodness, that is a tough question to answer using the web... is like learning to ride a bike on written lessons! A soursop is a tropical fruit. It is green and spiky in the outside and white and sweet and tart in the inside. The inside is formed by little white pillows that contain a black seed. The annoying part is removing hundreds of seeds from a single fruit. The seed is large, about half an inch long. I have been able to get it canned on Asian groceries stores saving the whole annoying process. The canned version is really good, if you look at my gallery, you will find pictures of soursop cakes there. Now the flavor is difficult to describe. No other fruit has that same flavor and consistency. Get out of your hills and order a can online... and tell me how do you like it!
Hey ladies, any other question about tropical fruits ranging from what the heck is that to how do I peel it... I'm more than happy to help...including any Spanish translation you might need and any other question regarding Hispanic culture. Here to help!
Oh, here is the link for the cakes
https://www.cakecentral.com/gallery/i/3417910/guanabana-cake
https://www.cakecentral.com/gallery/i/3412495/soursop-cake
The custardy thing on top of the cake is soursop whose seeds have been removed.
I've actually seen pictures of them and, honestly, they didn't look edible to me, lol! We recently discovered a huge international market in Nashville. They probably have them. I immediately thought of you when I walked through the produce section. They had Jack Fruit bigger than water melons and lots of other things we had no idea how to prepare. I went there to buy rice paper and found it in a dozen sizes. We loved that store!
RegisCoeliB, I just looked at your cake and .....again..... my mouth watered and it should be in a fancy food magazine. You really impress me, my friend!
Now, if you ever find the real fruit in person, make yourself a favor DO NOT BUY IT!!!
Get the canned version instead, it has the perfect amount of sugar... and avoids the tedious task of getting the seeds out.
I just miss standing on the sink for hours removing seeds, while I pop one in my mouth and one to the bowl!
i iove the toasted icings! so pretty -- soursop might remain a mystery, unless I encounter the canned ~ you'll be the first to know 
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