by Ann Neal
(Houston, Texas USA)
The handcuff cake was made with two (2), 10 inch cake pans and two (2) six inch cake pans. Cakes where red velvet with cream cheese frosting. As you can see, it took quite a while to smooth the cream cheese frosting around the cakes.
I used the six inch pan to trace the circle around the 10 inch pan make the opening and the leftovers from the 6 inch cake pan, I cut out squares for the top of the handcuffs.
I used a round tip 15 for the borders and made indintations with a fondant tool. The links were made of out fondant.
Must See Pages for this Month!
Sign up for our free
newsletter "The Icing on the Cake"