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Fuchsia Ombre Cake



Notes:

  1. Whipped cream stabilized with clear piping gel

  2. Rose gold pearl: caramelized white chocolate pearl, put in a tin can with edible rose gold dust, shake, apply to cake with a tweezer

  3. Lettering: white almond bark on a silicone mold, freeze

  4. Storing: cut acetate sheet, but it is not as stable, need to find a better way next time





 
 
 

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