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
great job
Well done!
Anka
what a clever cake!!!!
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
Brilliant
Kath's Cakes https://www.facebook.com/pages/Kaths-Cakes/369485736483786
Wow!!
Dina @ miettes, http://www.facebook.com/pages/miettes/257790597632317
So clever! Love it!
Josie Durney, nineteen, New Zealand Facebook.com/cakeittilyoumakeit
Freaking amazing
Amazing! I want to dig in!
sugar and art - perfect combination! sugarmagic22@gmail.com
Absolutely fantastic!!!!!!