This I baked a Valrhona Chocolate cake. A whole days work! I felt quite proud of myself for not giving up! Chocolate fondant. ‘Brass’ clutches and clasps, and leather look handles made of vanilla fondant tinted in beige. Emblem detailing hand painted in gold edible dust/paint.
Also attached is a photograph of the the beautiful hand made Ginger Bread House made by the team of pastry chefs at the Langham Hotel, Auckland. During the Christmas period, of which time I had made this cake.
Unfortunately the images of this cake are not as sharp as I would have liked them to be! I had gone in without checking my camera batteries. I did my best with what battery life my camera had! I would have loved to take more of the Ginger Bread House to show the detailed work. More images of this cake and the Ginger Bread House can be viewed on my facebook page :)
http://www.facebook.com/pages/Blissful-Brownies/134299786641172