beautiful cake, I have a question...if you don't mind me asking...is the cake covered with fondant or buttercream? If buttercream, does the bow absorb the moisture from the icing?
This is exactly the picture I was looking for... im curious how they are so perfect and what BC recipe you use that allows it to get that perfect. Thanks! Great Job!
Thanks all!! Yes, the pam makes them greasy, but it doesn't hurt the look and its nto drippy or anything. I use SMBC and that helps a lot with those 90degree corners, I find that American BC wants to pull when I knock the top edge into the center. The chocolate letters are just traced onto plastic over Word fonts. After they set, I attach toothpicks to the back.
This is exactly the picture I was looking for... im curious how they are so perfect and what BC recipe you use that allows it to get that perfect. Thanks! Great Job!
beautiful cake, I have a question...if you don't mind me asking...is the cake covered with fondant or buttercream? If buttercream, does the bow absorb the moisture from the icing?
Thanks all!! Yes, the pam makes them greasy, but it doesn't hurt the look and its nto drippy or anything. I use SMBC and that helps a lot with those 90degree corners, I find that American BC wants to pull when I knock the top edge into the center. The chocolate letters are just traced onto plastic over Word fonts. After they set, I attach toothpicks to the back.
Simple and elegant! Beautiful!
wow! your bc looks perfect!
Pretty Simple? Pretty perfect is more like it.
beautiful cake, I have a question...if you don't mind me asking...is the cake covered with fondant or buttercream? If buttercream, does the bow absorb the moisture from the icing?
I love the simple (and perfect!) elegance of this gorgeous cake!!
Looks like puuuuuufectly smoothed buttercream to me. Beautiful. Doesn't get any better than this.
The cake is buttercream and I spray my ribbons down with Pam before applying them so that at least they don't get all blotchy.
Your cakes are always great! I knew this one was yours before I even saw your name. Gorgeous!
So beautiful! One of the best! how did you get the edges so straight and perfect? :D
Very elegant.! I really like the simplicity of the design.
This is gorgeous. How do you get your buttercream so perfect. What's your secret?
This is exactly the picture I was looking for... im curious how they are so perfect and what BC recipe you use that allows it to get that perfect. Thanks! Great Job!
Gorgeous cake! Perfect!
It looks like it belongs in a cake magazine. Your edges are so sharp!
Very elegant!!
This is a beautiful cake. As usual, you did an outstanding job.
That is very pretty! I love the chocolate letters - so elegant!
I LOVE IT!!!!!!!!!!!!!!!!!!!!!
I am in complete awww of your cake!!!! The sharpness of the rounded edges - it is flawless!!!! How did you make the chocolate topper?
Thanks all!! Yes, the pam makes them greasy, but it doesn't hurt the look and its nto drippy or anything. I use SMBC and that helps a lot with those 90degree corners, I find that American BC wants to pull when I knock the top edge into the center. The chocolate letters are just traced onto plastic over Word fonts. After they set, I attach toothpicks to the back.
Such an elegant cake! Beautiful crisp edges and the lettering is perfect!
Very lovely design. Fab-u-lous!
So pretty. I love the dots with the bows.
Absolute perfection! Never thought of the pam idea before...do they stay sort of greasy?
What SMBC recipe to you use? if you don't mind me asking. I love this cake it is to die for!
So elegant and gorgeous
I agree.....Awesome!!! And what SMBC recipe do you use???
This is gorgeous. How do you get your buttercream so perfect. What's your secret?
This is exactly the picture I was looking for... im curious how they are so perfect and what BC recipe you use that allows it to get that perfect. Thanks! Great Job!
Gorgeous cake! Perfect!
It looks like it belongs in a cake magazine. Your edges are so sharp!
So pretty. I love the dots with the bows.
Absolute perfection! Never thought of the pam idea before...do they stay sort of greasy?
Simple and elegant! Beautiful!
wow! your bc looks perfect!
Pretty Simple? Pretty perfect is more like it.
beautiful cake, I have a question...if you don't mind me asking...is the cake covered with fondant or buttercream? If buttercream, does the bow absorb the moisture from the icing?
I love the simple (and perfect!) elegance of this gorgeous cake!!
Looks like puuuuuufectly smoothed buttercream to me. Beautiful. Doesn't get any better than this.
The cake is buttercream and I spray my ribbons down with Pam before applying them so that at least they don't get all blotchy.
Your cakes are always great! I knew this one was yours before I even saw your name. Gorgeous!
So beautiful! One of the best! how did you get the edges so straight and perfect? :D
Very elegant.! I really like the simplicity of the design.
This is a beautiful cake. As usual, you did an outstanding job.
That is very pretty! I love the chocolate letters - so elegant!
I LOVE IT!!!!!!!!!!!!!!!!!!!!!
I am in complete awww of your cake!!!! The sharpness of the rounded edges - it is flawless!!!! How did you make the chocolate topper?
Thanks all!! Yes, the pam makes them greasy, but it doesn't hurt the look and its nto drippy or anything. I use SMBC and that helps a lot with those 90degree corners, I find that American BC wants to pull when I knock the top edge into the center. The chocolate letters are just traced onto plastic over Word fonts. After they set, I attach toothpicks to the back.
Such an elegant cake! Beautiful crisp edges and the lettering is perfect!
Very lovely design. Fab-u-lous!
Very elegant!!
What SMBC recipe to you use? if you don't mind me asking. I love this cake it is to die for!
So elegant and gorgeous
I agree.....Awesome!!! And what SMBC recipe do you use???