When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Carved starfish cake, used a 14" round and built up with the scraps. I covered the cake in chocolate ganache, then piped on the dotted texture with more ganache, let firm up, then covered in fondant and airbrushed with pearl glaze. Gumpaste...
(if this is a private computer)
Yes please, register now!