This cake was a true challenge – all swiss meringue buttercream with a mehndi stencil. I froze each tier for about 10 minutes for each side of the cake prior to stacking them. They were heavy cakes so it was a work out – 12”, 10”, 8”. I mixed piping gel and gold luster dust to achieve the gold. The pictures don’t do the cake justice how gold the stencil turned out – it was gorgeous. I was so nervous delivering this because it was 85 degrees outside and I was sure it would melt or the stencil would slide off – but it was a miracle that it all stayed in tact for the duration of the Indian wedding extravaganza.
-- Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com