She wanted to provide something different for a retiring co-worker--something bold yet simplistic.
I think we nailed it!
The insignia was created using the Frozen Buttercream Transfer technique. The biggest challenge was in achieving just the correct shade of blue. It was a delightful change to work on a cake that allowed me focus on the basics of decorating rather than the trial and error of carving, building and molding.
Almond flavored white cake filled with vanilla custard and covered in vanilla Swiss buttercream.
No comments:
Post a Comment