This swim team pool birthday cake is an 11 x 15 sheet cake, made using the white almond sour cream recipe. I cut into about an inch around and scooped out the middle. Crumb coated first, and then frosted using almond butter cream. My piranhas were made from using my edible image printer and sugar sheets (the boys team mascot).
The flags were made from red and black marshmallow fondant using a small diamond shape cutter, folded in half and strung on floral wire, wrapped around a lollipop stick. I continued the design using a larger diamond shape cutter on the sides of the cake. Using the black fondant I made the black lines on the bottom of the pool. I tinted piping gel blue (careful a little color goes a long way), poured in the pool and used candy necklaces string on more floral wire for the separation of the lanes as buoy ropes (not sure of it ‘s technical names).
The reviews that I received were wonderful not only in the taste but the presentation.
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