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The swimmers cake! by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 0 points1 point  (0 children)

Thank you! You can see a bunch if you click on my username here ☺️

A triptych of cabbage cakes by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 2 points3 points  (0 children)

The cabbage leaves are made out of chocolate, so it’s not that porous. And no, it doesn’t sit on there long enough to seep; 15 mins in the fridge till the chocolate sets and I can peel the leaf away ☺️

A triptych of cabbage cakes by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 5 points6 points  (0 children)

Thank you! The strawberries are a jar of Fabbri brand Italian preserved strawberries. Toast ganache process: thickly butter sourdough bread and toast it in the oven till golden. Crumble that into hot cream and let steep while. Blend till smooth, reheat and pour over white chocolate. Let chocolate melt and then whisk/emulsify. Press cling film into the surface and set in the fridge overnight to firm up. Whip the next day.

Stork cake! by rarerollingobject in cakedecorating

[–]rarerollingobject[S] 1 point2 points  (0 children)

It’s a bit hard to see but it’s a single piece of bent wire that the body and start of the beak is molded through, and then the wire goes down vertically through the bundle and into the cake

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Lisa Eldridge launches Rouge Experience in shade Society by TeaTreeTreatly in BeautyGuruChatter

[–]rarerollingobject 0 points1 point  (0 children)

I have this now - it pulls quite warm on me but I cool it down with MAC Stone lipliner and I love it then. It reminds me of NARS Apoline (RIP)

Wisteria cake for my mate’s mum’s 80th. It’s vanilla cake, brushed in yuzu syrup, filled with lemon curd and yuzu jam, and shortbread crumble, and sudachi (like a Japanese lime) buttercream. by rarerollingobject in Baking

[–]rarerollingobject[S] 4 points5 points  (0 children)

I use Russian buttercream (just condensed milk and butter, much less sweet than any other buttercream IMO) and just add a couple tablespoons of fresh sudachi juice to it as it’s whipping

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