This cake is just as spicy on the inside! A moist aromatic spice cake takes center stage for this creation. I torted it with my signature butter cream and I infused a hint of caramel for the perfect balance of flavors. Vanilla cream fondant gives this cake a sophisticated finish and creates the perfect palette for the finishing touches.
The zebra stripes are hand cut from tinted fondant. The bow is formed from homemade gum paste. I cut and sculpt each loop and let them dry to a rigid texture. I then use tinted white chocolate to glue the loops together. Finally, the ribbon streamers are put into place to create a realistic effect.
Here is the diva-licious beauty:
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