On 1 April, I turned 52 and my favourite show, Caburlesqe, turned 5. So we had a HUGE cake.
I love making tall cakes - they are so impressive but really not too hard to do. Time consuming yes. Difficult, not so much. The trick is to know your strengths and stick to 'em.
|The cake, enough to feed the whole audience and provide cake for a bunch of lunchboxes for a week.|
I tried to create an imprinted velvet look by brushing red lustre dust through a rococco type of stencil onto the red fondant but it is a bit subtle! The bottom tier I sprayed with edible gold paint. I love that stuff.
Currently I am feeling the early stages of the nasty cold making its way around the city. Erg. So, it's vitamin C and rest for me. Wish me luck; I don't fancy a winter like last year again.
Mind you, the new shop is warmer and drier than the old one was and maybe I will shake it off!