When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Cake made for cousins wedding shower. Swedish Almond Butter Cake for both tiers with IMBC icing and fresh picked flowers for topper. The mini Roses are GP and took three weeks to make. I was lucky to salvage so many after having to carry them in a covered container on a plane since the shower was 1200 miles away!!!
this is actually a tiered cake made out of 8" and 10" cake dummies, covered in BC to hold down Fondant and then decorated with BC frosting (so I can remove everything and start over!!!) The flowers are fondant roses that took me TWO WEEKS to make (as I had company for awhile and a family to care for!!)
This was my first experience with a 3-tier stacked cake. The cake is a PB/Chocolate Marble cake for all 3 tiers and the PB Fudge filling and the ALL BC frosting and flowers came out quite well. Despite the trouble i had with putting it together (the cakes were still squishy in the center and had to rebake them after already splitting them in half!), I had a lot of fun making the cake and can't wait to do another one. Everyone at the party raved about it, so I can't complain.
This was a 1/2 Vanilla, 1/2 Chocolate layered Rectangle Cake with Chocolate Buttercream Filling and Vanilla Buttercream Icing and Decorations. I enjoyed doing this cake (for my mother-in-law and about 30 people.) I got the idea from the Wilton Course II booklet.
(if this is a private computer)
Yes please, register now!
