Cake

34Ruffles and Sequins CakeBy CAKE! by Jennifer RileyHOW’D THEY DO THAT?!Emerald Brooch1. Add three streaks of tangerine gel colour to the fondant and mix together.2. Dust the emerald stone brooch mould with cornstarch/cornflour (this helps prevent the fondant from sticking). Press a circular ball of fondant into the mould and cut off any extra fondant using a paring knife.3. Remove the fondant from the mould and let harden for at least three hours (it’s best to let it dry overnight).4. Dust the mould with gold petal dust and pearl shimmer (or a colour of your choice).Amazing cakes, demystified!