FEBRUARY – CAKE OF THE MONTH
VALENTINE CANDLE
The candle was made using three 7-inch rounds covered with buttercream.
The borders were piped with tip 140 and bordered with strands of white pearls. The white lace hearts were molded from a gumpaste/fondant mixture, dusted with super pearl dust and steamed. The cherubs were sugar molded. The red hearts were cut from gumpaste, dusted with cranberry luster dust and steamed. The flame was formed from gumdrop candy. A toothpick was inserted into the bottom of the flame to hold it on the candle. Pearls formed a border around the flame.
