(Orlando, Florida, USA)
I used a 16", 14", 10" and 6" round in different flavors and covered
them in fondant and stacked them, securing with straws inserted in
each layer. I used candy molds to create the shells with white
chocolate. I used pastillage to build the fences and adorandak chairs.
Raw sugar was used to appear as sand. I secured the fences and
shells with a pastry glue made of Tylose powder and water. White
buttercream frosting was used to pipe the shell border around the
bottom of each cake.
Must See Pages for this Month!
Sign up for our free
newsletter "The Icing on the Cake"