Saturday, May 1, 2010

25th Anniversary Cake

This is the first cake on which I used the diamond quilting technique.  The top tier was a bit testy, but I had the hang of it by the time I did the bottom tier.  The silver French dragees were much easier to apply that I had originally thought.  I used silver ribbon at the base of each tier for a finished look, but then I still wasn't satisfied.  I began searching through my expansive collection of cake supplies when I spotted my pearl mold.  Ha!  That was it!  The perfect way to "end" a cake.

Thanks for looking!


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