I recently discovered Peggy Porschen and her fabulous cakes. I made this one for my friend to celebrate her finishing her degree. Peggy's original version of this cake is covered in fondant and has piped lines with royal icing (hers are also mini cakes), but I thought I would switch things up and cover the cake in chocolate buttercream (because there can never be too much chocolate in the world) and make the stripes from rolled fondant. When you see another cake I made that had piped lines, you'll see why fondant was the right way to go here.
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