| GR-100 | |||||||||
| Presenter | Geraldine Randlesome | ||||||||
| Medium | Fondant | ||||||||
| Room | 115 | ||||||||
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| Description | Learn how to make a two-tier cake with a little black dress on a hangar. The cake is decorated with dots and is very French! | ||||||||
| Supplies | |||||||||
| Required | 18-in rolling pin, 2 cups powdered sugar, 1/8 cup piping gel, 1/8 cup cornstarch, black and fuchsia food colors, 9 inch round cake board, round plunger cutter (available for purchse), small paint brush, sanding paper, x-acto knife, palette knife, bowl to mix icing, plastic wrap, 9-inch box for finished cake. | ||||||||
| Provided | Styrofoam and sugarpaste. | ||||||||
| Available | Cutters | ||||||||
