Chocolate cake (Wilton's bear pan) with enhance chocolate pudding filling, covered with chocolate buttercream and mmf/gumpaste fondant accents. Flooded cakeboard with royal icing. TFL
Thank you Susie53 for your comments. The cake board is comprised of two that I cut into heart shapes. I thinned chocolate royal icing for the larger one and after I poured and spread it on the board I then made two dots with a pink tinted royal icing and with a toothpick going through it, made it into a heart shape. For the smaller board using opposite colors I just put chocolate dots over thinned pink royal icing. Let these dry for 24 hours first before placing cake on it. HTH
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