|Cake by Roseann||posted 56 days ago||118 views||0 times favorited||2 comments|
This 3-tier hexagon shaped Sweet 16 Cake is part fondant and part buttercream. The top and bottom tiers were iced in buttercream and then covered with coarse silver sugar. Pressing the sugar into the buttercream gives it a very finished look that tied in very well with the the stenciled fondant tier.
-- Roseann, Long Island, http://www.TheDecoratedDessert.com