CAKE OF THE MONTH
MARCH
The fondant/gumpaste shamrock with white
heart-shaped inserts was accomplished by using the puffed embroidery
technique. The heart-
shaped inserts were dusted with super pearl
dust. The pouch was formed from gumpaste, dusted with brown luster dust and
steamed. Gold foil coins were used to fill the pouch. The script was cut
from tinted gumpaste and dusted with luster dust. Small shamrocks were cut
from green tinted gumpaste and
dusted with luster dust. Tip 14 was used to pipe a green star
between each shell of the shell borders.
Slide Show
"Flashing" Irish Cakes 2004
Show
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