A
SPECIAL ROLLED FONDANT CAKE
Pictured is a 10" cake covered
with pale yellow rolled fondant icing.
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Bib
Pattern/cutter 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. Out of print.
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I used tiny ribbon that I split with
the ribbon
tool, 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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