The theme for my friends’ joint birthday celebration was “Canape and Champagne.” All I could think about was making a giant canape. When I ended up with two extra cakes for the week, I decided to give it a go.
10" chocolate cake with caramel brown sugar italian meringue buttercream, and 6" chocolate cake with chocolate ganache.
The “baguette slice” is textured and dusted fondant, the dill and sour cream is vanilla swiss meringue buttercream, and the salmon and chives are modeling chocit.
Christine, Imaginarium Cakes, New Zealand. https://www.facebook.com/ImaginariumCakesNZ