Ladybug Cake

Flowers

• 1:1(gumpaste:fondant), I used 2 basic cutter to cut out about 200 flowers
• Centers are brushed with Leaf Green Luster Dust
• Using tweezers, Sugar Pearl is attached with a dot of royal icing

Cake Facts

• Velvet Pound Cake or Chocolate Chip Pound Cake- as is filles 2 6 inch pans(double this recipe-fills 9 +6 inch or 2- 8inch round pans)
• Marshmallow Fondant
• Swiss Buttercream
• Simple Cake Syrup  – 3 parts water, 1 Part Sugar(for example 3 cups
  water, 1 cup sugar, combine in a small sauce pan over medium heat, stir
  until sugar is dissolved, bring to boil, brush the sides of the pan with
  water and let for boil for couple of minutes, longer you boil the
  syrup, thicker it will be, boil for about 3-4 minutes maximum. Remove
  from heat and let cool to room temperature. Add 1/2tsp of vanilla
  extract, 1/4tsp almond extract and 1/8tsp lemon extract, stir well. Pour
  syrup into an airtight container and store in the fridge until ready to
  use. Bring to room temperature before using.

• I attached flowers using dots of royal icing

Finished Cake

• Ladybug and Borders were made using marshmallow fondant
• Remaining details were piped using royal icing.

This is a smash cake I made. It is a Sponge Cake with Swiss Buttercream

Sophie Ladybug Cake

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