post #1 of 1
I have to make a cake for a client who wants a banana that is almost peeled all the way down but with the peel still attached. Does anyone have any advice or instructions on how I can get this done?
I want to make it look as realistic as possible.
Any advice on coluring and texturing the fondant to achieve realism will be greatly appreciated.
0
replies
Quote by @%username% on %date%
%body%