When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
This cake is a chocolate cake with a chocolate creme brulee ganache filling, chocolate creme brulee bc, and covered in chocolate marshmallow fondant and an extreme dark chocolate mmf as the flowers. The ribbons are fondant painted with luster dust. I was excited that the ribbons turned out looking satin-like!
I did this for a friend just for the heck of it. It reminds me of green moss/ vines or green grapes on a vine.
I made this cake for the grand opening of a restaurant called the Lion and Rose. It was 24 x 36 inches and all of the roses were made of buttercream.
My final completed cake for course 2.
This cake is FBCT of the famous wave painting by Hokusai. I traced/filled in a printed pictue of the painting. It took me three hours just to do the FBCT, and I was surprised at how great it turned out. This is the best cake I have ever done.
A friend of mine wanted me to make a bottle of Grey Goose cake. After much plans falling through, I ended up painting the fondant free hand to look like the bottle.
(if this is a private computer)
Yes please, register now!
