This was my friend’s
25th birthday cake. She went to Paris to celebrate so it seemed appropriate.
2 sponges (200g
of self-rising flour, 200g of caster sugar, 200g of butter, 3 egg, and 15mls of
mandarin juice) color pink and purple
Chocolate buttercream
( 75g of butter , 175g of icing sugar ,
3 spoons of milk and a spoon of coco powder)
Sponges are
filled with jam, butter cream and mandarin segments. Cut the bottom of the cake,
then all cake is covered with buttercream and chilled in fridge. Blue icing covers the cake. Front and sides of
bag is textured using modeling tool. Put pearly sweets at the cross of lines.
Use white icing to make edges of bag, handles, bottom of the bag, CC logo and
zip.
Make a label
saying 25 of white and blue icing. Attach it to bag’s handle using ribbon.
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