A SPECIAL ROLLED
FONDANT CAKE
Pictured is a 10" cake covered with pale yellow rolled fondant icing.
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Bib and ruffle are made from scraps from the icing.
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Flowers are gum paste miniatures I made using Angela Priddy's (S. Africa)
cutters and instructions from her wonderful book (Sugarcraft $15.95 plus
shipping).
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I used tiny split ribbon for accent.
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Royal icing and tip 1 was used for all piped decorations.
NOTES: You MUST do everything in miniature for this 'delicate' look. Take
great care when wrapping flowers, that you keep the stems very thin.
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