50th Birthday Cake with Chocolate Shoe

Cake Size(s) 8" Round, 3 Layers Decorating Tip(s) Used #21 Tip Techinques Used Sharp, straight edges using the ProFoster Hand-painted message plaque on fondant Molding chocolate for shoe topper Modeling with gum paste for ribbon on shoe Airbrushing gold onto gum paste ribbon Airbrushing on white chocolate ganache Edible Decor White chocolate ganache American buttercream Fondant Wilton Candy Melt with added candy coloring

Beyond Buttercream: 3 Cake Decorating Elements to Try Now!

Beyond Buttercream: 3 Cake Decorating Elements to Try Now! In this video, we go beyond buttercream to explore three more advanced cake decorating elements that will take your cakes to the next level: modeling chocolate, wafer paper and isomalt! Modeling Chocolate/Candy Clay Ingredients: Wilton Candy Melts- 12 oz. package Light Corn Syrup- 1/4 cup To learn more about or purchase the isomalt, gloves and supplies used in this video, visit Simi Cakes & Confections: http://www.simicakes.com/. Enjoy!

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