After the shells and garlands came the mini rose buds and sweet peas. I could have done without these too. Less is more, sometimes, Gloria. She did actually have an interesting technique for the rose buds. We cut Jelly Bellys (gluten free!) in half and stuck a toothpick in the cut end. Then we made a tiny rose using the jelly belly as the base. Then we stuck the toothpick into the cake at the intersection of each garland. Sweet peas and swirl flowers went on top of the shells at the base of the cake, alternating at the center under each garland.
If this all sounds like a lot for one cake, that's because it is. The thing is a monstrosity, er a piece of art I like to call "Feliz Cumpleanos, Abuelita" because it looks like a grandma's birthday cake and we were all speaking our compliments in Spanish last night: "oooh, que bonita!!"
Without further ado, I give you... the cake:
I'll replace these pics with better ones at home, but I couldn't post without pics and you get the idea. Poor cake.
5 comments:
Your rosese look good .. I am sure the cake tastes great! I want to take a fondant class and learn how to use it. Would lovet o learn before the girls birthday but that is only a few weeks away!
I wish you were closer so we could do fondant together, that would be fun. I think I'd prefer it over butter cream.
There is definitely a lot going on with that cake, but I think it came out pretty and very festive. I'm sure it was really yummy.
YUM! I would have had to make a ton of those roses because part of them would have gone right into my mouth. :)
I think your roses look delish! Please please please send this to cake wrecks. <3
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