This double barrel cake was a 6 inch round standing 8.5 inches high. It’s covered in dark chocolate ganache and imprinted modeling chocolate “stones” as well as a sugar flower spray.

The cake inside was my classic white vanilla with Cookies ‘n’ Creme buttercream (easily my most requested flavor). The outside is ganached—only.

Sugar flowers include: peony, stephanotis, hydrangea buds, lisianthus bud, hydrangea leaves and loop leaves.

The modeling chocolate for the stones was scratch made and fantastic to work with. The imprinting came from various stamps that reflected natural items that might find themselves fossilized someday :) The color was added to the modeling chocolate, air brushed, dusted and painted. They were very high maintenance!