More Cakes

Here are more examples.. because one just is never enough.  Once you've learned how to work with fondant that yummy marshmallow based product that goes on oh-so-smoothly, you can conquer almost any shape you can think of. But butter cream icing is always at your mercy if you know how to use a piping bag and tip. My hint for exceptional butter cream icing is almond extract.  Most bakers use vanilla, but for me, the almond gives it a flavor that leaves people guessing "What's in that icing?" and that's what I'm always looking for.