Using the pink and the gold icing, pipe a decorative border around the edge of the fondant. When the cake has cooled, gently lift the decorative iced layer of almond paste and fondant onto the cake.
Break off 100g/3½oz of the fondant icing, roll out to a thickness of about 3mm/â…›in and stamp out small star shapes in assorted sizes. Brush or spray the edges of the stars with edible gold ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results
Feedback