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This 9 inch royal iced cake (6 inch depth) was piped in the style of S.P. Borella - booked published 1910
This was the display piece I created for the ICES Convention 2010 San Diego Fondant covered cake, all work royal icing The extension work is created on greased pins
all work royal icing top edge decoration - custion work (created by overpiping lines)
Modern piped cake fondant covered cake - all work royal icing
(if this is a private computer)
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