Orange Sour Cream Pound Cake. Covered in Orange BC and Orange flavored mmf. Large Gerber is gumpaste, small daisies & ball/rope accent are fondant
Comment
Comment by June Kowalczyk on February 7, 2013 at 3:35pm No Anne
I used a textured rolling pin. If I emboss, I usually do it on the fondant 1st, then transfer to the cake with a rolling pin. Much easier that way.
Hey June did u emboss the fondant after putting it on the cake?
Comment by June Kowalczyk on September 24, 2012 at 2:32pm Oh Anne
I am AWFUL at taking pics!!! My camera is suppose to be anti-shake??? My hands are never steady enough, and the pics come out blurry. I take about 10-20 before I get a decent shot. Thank goodness for digital cameras where you can delete all the crummy pics.
Linda uses a tripod. I know we have one, but my hubby put it away cause we hardly used it. Now we can't find it. I am sure it is tucked away in a closet somewhere, I just have to hunt for it.
Beautiful June, I must learn to take pics from you.
Comment by June Kowalczyk on September 23, 2012 at 5:00pm Yes
I am sure it was eaten and shared by now. She is quite a distance from me, so hoping I will hear soon how she liked it.
Comment by Katy Nott on September 23, 2012 at 6:44am Oh so you never got to taste your own work - shame. That's the trouble with chinese tho' you get so full as it's all so lovely and you just need to have something of everything. Bet she had a bit as soon as she got home though!
Comment by June Kowalczyk on September 22, 2012 at 8:21pm Thanks Goreti & Katy
Katy I used a Wilton textured rolling pin. I actually just got back from the restaurant. We went to a chinese buffet. No one wanted dessert, everyone was stuffed, so she took the cake with her.
Comment by Katy Nott on September 22, 2012 at 9:25am Beautiful Gerbera June - good job! Did you use an impression mat for the fondant covering or rolling pin..........?
Comment by Goreti on September 22, 2012 at 8:52am nicely done
Comment by June Kowalczyk on September 21, 2012 at 9:23pm Thanks Rima :o)
© 2013 Created by Theresa Happe.
You need to be a member of Cake Decorating Community - Cakes We Bake to add comments!
Join Cake Decorating Community - Cakes We Bake