Love the diamond impression, color, bow, and smooooooth buttercream!
You really can have your cake and eat it too!
I haven’t tried that diamond impression on a cake before. Would you mind teaching me your technique?
Rachel, Fondant Flinger New Orleans, LA www.facebook.com/fondantflinger
After I ice it I put it in the fridge for a few minutes to firm the icing a little more. Then I use the diamond impression mat, start from the back and gently press it against the cake. The back usually never lines up exactly, but it’s not too far off either.
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