Frosted Beauty

Frosted Beauty
Frosted Beauty Frosted Beauty Frosted Beauty

Made this tall cake for our November bride. The color was a bit challenging for me, and we ended up with an antique white, silver separators and lace, adorned with blush center roses, frosted dusty millers, and a touch of red berries. I made the ribbon using Liz Marek’s advice, using 50/50 modeling chocolate+fondant. Love how it draped nicely and hold it shape very well.

Ivone K. | sugarpenguin.com | https://www.facebook.com/sugarpenguin

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