You will never guess what I have done with my favourite Stampin' Around Wheel! Although, the above picture is a bit of a giveaway! Simply roll out your favourite 'plastic icing', be it Orchard or a more professional mix. Whilst it is rolled out flat on the benchtop, run your 'So Swirly' wheel firmly over the icing. I then used a champagne flute to cut circles, which I secured to the top of minature chocolate cakes with sugar syrup. To secure the pink cachous, I created an impression with the end of a wooden kebab stick dipped in sugar syrup. I just love the beautiful cachous, which I bought from 'Wheel & Barrow' in Fortitude Valley. My friend Loren, who made the beautiful 'Genie Bottle' in my last post, took me to James Street and showed me the most adorable little shops, including 'Wheel & Barrow' - I think I can feel a coloured cachous collection coming on! Which brings me to another idea I have for storing these gorgeous little decorations - but more about that on another post! If you would like to ask me any further information about the cake decorating, please email me on liz@nb.com.au
