This is a cake that I made for the December meeting of my Mardi Gras Society. It is a white chocolate coconut truffle cake, very tasty. Gum paste poinsettias, covered in ivory fondant, gold luster dust on the piping.
This is my first attempt at gum paste poinsettias. I’ve done my share of roses, pulled flowers, callas and mums etc. I was fairly pleased with them but got a bit carried away with the petal size, which is why they are gianourmous.
My piping looks a little sloppy due to last minute repairs. Husband thought he was helping by trying to encase the cake in saran wrap for travel. (He didn’t know I had a giant plastic tub to use as a cover.) So while I was putting on my make-up to leave he was smudging hours of work. Add packaging cakes to the list of things he is no longer allowed to help me with (trimming my long hair is another one).
Side note, I used Satin Ice brand fondant. I’m not a big fan of fondant in the taste department and haven’t really met anyone else who is, most folks know fondant looks pretty but tastes yucky. However, everyone who had a piece of the cake absolutely raved about the fondant and wanted to know what I had done to make it taste so delicious. Feed back from 100 or so very finicky ladies: Satin Ice is worth the special order.