Monday, April 5, 2010
A Pink Princess Cake
This cake was 10" and 6" and frosted in all buttercream. The top tier was quilted using a mat pressed into the smoothed frosting, then small sugar pearls were applied with tweezers to complete the look. Fondant (and fondant/gum paste) was used for the stripes and daisy accents. The tiara was made from royal icing and finished with silver and pink luster dust. It rested on five hand painted fondant hearts. The cake was white almond sour cream with lemon filling.
I was so happy to have helped contribute to this little angel's Princess Birthday. (isn't she just precious?)