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The bottom tier is a 10-inch butter cake, while the top tier is an 8-inch cake. Cakes are filled with buttercream. I'd like to add that I only use pure butter for the buttercream. It tastes so much better than mixing shortening or Krimwell to the buttercream. The frosting is strawberry-flavoured crusting buttercream. For the uninitiated, that's buttercream with meringue powder added to it. The meringue powder helps the buttercream to crust/harden, thus it would not smudge so easily.
The deco is simple - Cornelli Lace piped all over the cakes.
To add impact, I decided to cover the cakeboard with chocolate fondant. After rolling the fondant evenly onto the cakeboard, I pressed a texture sheet onto the fondant to evenly emboss the pattern. Then, and this is the part I like best, dusted the chocolate fondant with gold shimmer to give it the rustic effect.
Lastly, sugarpaste flowers to complete the look.
The deco is simple - Cornelli Lace piped all over the cakes.
To add impact, I decided to cover the cakeboard with chocolate fondant. After rolling the fondant evenly onto the cakeboard, I pressed a texture sheet onto the fondant to evenly emboss the pattern. Then, and this is the part I like best, dusted the chocolate fondant with gold shimmer to give it the rustic effect.
Lastly, sugarpaste flowers to complete the look.
