CAKE OF THE MONTH – JUNE 2004

 

 

This 12-inch round white cake is covered with buttercream  and the borders were piped with tip 21 with tip 16 stars between each shell.  Flowers and leaves molded from fondant were used for the floral design on the top of the cake and also for the floral arrangement on the side of the cake.  The flowers were molded using tinted fondant and then luster dusts were used to enhance the colors of each flower.