FEBRUARY CAKE OF THE MONTH - 2006

 

Three seven-inch layers are filled and covered with white buttercream.  The borders are piped with tip 140 and trimmed with strands of pearls.  The cherubs on the sides are sugar molded. 

The flame is formed by using gumdrop candy.  First, I flatten the candy.  Then, I cut a large yellow flame and a smaller red flame.  I then press the red flame into the yellow flame and insert a toothpick at the bottom to attach.  A pearl border is placed around the flame.

 The red hearts are cut from red tinted gumpaste, dusted with cranberry luster dust, then steamed.

The white lace heart is cut from white gumpaste, dusted with super pearl dust, then steamed.