I had a request to make a cake for a birthday that had to have flowers on it. We decided on chocolate cake with whipped cream filling and Swiss meringue buttercream icing. I wanted to try out the ruffle technique, and I loved how it turned out! The flowers were made from marshmallow fondant (MMF) with silver dragee centres, and they were painted with pearl lustre dust. The text and dots were piped with dark chocolate. The pearls were made from MMF, too.
Happy Birthday, Grandma!
Carrie Young (www.carriescreations.ca)