I’ve been wanting to make a second display cake after an exciting response from my Frozen inspiration – again, thank you everyone for the overwhelming response!

This time I wanted to take a couple of new tips and tricks and put it on my next design. Glitter sequins have been in vogue of late, and I knew I had to put some on a cake. How I do it? It’s um, a little different from how everyone else has been doing. I made mine using a tutorial from The Cake Blog which featured Jenna Rae Cakes and her beautiful photos on how to do it.
Here’s the link to those who’d like to have a bit of sparkle on their next edible stunner http://thecakeblog.com/2014/06/diy-gold-sequin-cake.html

My colour inspiration came from the very super talented Alisha from Sweet Bakes. Her recent work was featured in the Confetti Fair magazine and it featured this colours with silver and ahem chartreuse. I have been thinking of a colour to go with silver and I knew immediately that was the colour! So I start getting my colours on, and my ruffles on.

The other technique that I wanted to try was the rosette ruffles. There’s a million and one ways to add ruffles to a cake, but I thought I’ll pick rosette ruffles for a more couture-like design. Plus it has a high visual impact (I’d come to regret this very soon). If you’re after a tutorial on how to make any type of ruffles under the sun for a cake, I had Sharon’s PDF tutorial at Sharon Wee Creations which guides you through step by step on how to make your ruffles.

PS: I’ll let you in on a little secret – I didn’t use edible confetti! I might write about what I did in my next blog post