by Teresa Hoage
This paisley cake was made for a friend to take to one of his friends from New York to
Boston. This is the one of the first topsy turvy cakes I made. They requested something in a paisley pattern so I printed out a paisley pattern on my edible frosting sheets and cut out the flower shape from the cutter I have.
I then cut fondant out of the same cutter and attached the paisley pattern to the fondant flower. I was amazed at how well it turned out. It was a big hit.
The cake itself was a pumpkin spice cake. It was moist and delicious. It was covered in a cinnamon buttercream frosting and covered with Satin Ice fondant.
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