Tuesday, October 11, 2011
This is opening ceremony cake for ICCA Cake Decorating Competition 2011. Both tiers are butter cake made by Chef Michael from ICCA and the cake fully decorated by myself. Thanks to Rhonda Philips of South Australia who sponsored me the cake tin and guided me how to cover the cake board. I use my magnolia sugarflower, and apply link twist technique on the side. This technique invented by Stephen Benison and I learned it from Jean Herrington of Perth. The edges of the cake has been brushed with royal icing to get the "Frost effect" , while the top was decorated with brush embroidery.
Posted by Shahril Shamsudin at 3:32 AM