Friday, March 11, 2011

st. paddy's cake

i do enjoy
a snazzy chapeau
especially
if it is edible
this is a simple 7" layer cake
placed on a 10" cake round
place the fondant covered cake in the middle of the round
roll out a strip of fondant wide enough and long enough for the brim, curling up the edges.
using a brush, paint a bit of water on the round (only a little) to help the brim stick and carefully place along the edges of the cake
the shamrocks are fashioned from lightly colored fondant cut out with a cookie cutter. i softened the edges a bit with my fingers to give them a bit of movement.
the buckle is simply rolled fondant covered in edible gold leaf, then brushed with a bit of bronze luster dust. 
i used just a bit of water to adhere all the elements onto the cake

if you would like more details or further instruction on how i made this
please ask
i promise i won't tell you
that a leprechaun left it behind
at the pub i frequent

i am linking this up to 

7 comments:

  1. jenn--i did indeed make the cake...i added a slight bit of direction on the post...although i know you definitely don't need it!

    ReplyDelete
  2. Ack! LOVE it.. please link it up to "a crafty soiree" link party on thursday but link still up www.yesterdayontuesday.com
    xo Malia

    ReplyDelete
  3. Love this :) Excited to start featuring you tomorrow!!

    ReplyDelete

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