By ddaigle

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Cake Central › Galleries › Holidays › Thanksgiving › By ddaigle

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Head is RCT and body is a carved 10" butter cream cake. Feathers were cut out of thin fondant and dried for a week.

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By ddaigle

Nov 14, 2011

Turkey piped on a 8" round. Feathers are using a #104. Turkey is a #12. Beak is a leaf tip.

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By ddaigle

Nov 19, 2009

Stem was used by pouring batter in the "heating core" pan. 2 pound cakes using Paula Dean's pound cake recipe. Made the leaves and acorns from fondant.

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By ddaigle

Nov 27, 2008

2 (boxed) pound cakes with orange cream cheese icing. Fondant leaves & acorns. Decorations--Hobby Lobby!

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By ddaigle

Nov 27, 2008

Made with pound cake and buttercream. This was our first attempt at this one.--Tommy & Debbie

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By ddaigle

Nov 27, 2008

I was experimenting with color flow vs. royal icing and bottle vs. bag. I definately prefer to fill the cookies in with the thinned icing in a bottle. I thought the color flow was supposed to dry shiny, but I don't find a difference in appearance from the royal icing or color flow. I prefer outling with color flow but could't tell the difference in the filler. The glossy one is a cookie filler recipe from the wilton yearbook. I love it's glossyness..but definately takes 24 hours to dry,

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By ddaigle

Nov 20, 2008

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Cake Central › Galleries › Holidays › Thanksgiving › By ddaigle