When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Cakes are 16", 12", and 8". I iced them with light pink buttercream. I then added a thin layer of piping gel and quickly applied clear sparkling sugar. I made the orchids and roses from gum paste.
Butterfly And Pink Rose Cake Topper
Yellow Gum Paste Roses
Wilton Fondant And Gum Paste Class
(if this is a private computer)
Yes please, register now!