@@FinespunCakes I used a life sized skull shaped cake. The crumb coat and outer layer was vanilla bean Swiss meringue buttercream. The skull mold I used is silicone which was a little challenging. I torted and filled with my favorite whipped chocolate cherry ganache and took a tapered pallet knife to create shallow rings for the “blood “ to sit in. I went all out for the cake stand! My husband helped build the base and backing to set the skull on. Then attached edible green sponge cake moss, gum paste ivy vines and crushed up graham crackers with black and brown powdered color as the dirt. I made a white chocolate skeleton hand with discolored skin (fondant) peeling away as it is poking out next to the skull cake. All backed by a fondant covered gravestone. It is so hard to explain any further without writing a book 🤦🏼♀️. So I am going to post the pictures I took to Instagram and tag you. I have to say it came out better than expected😉I took every creative liberty I had and ran with it. I used all edible materials… I can’t wait for you you to see it! I feel funny tagging someone like you who is an amazing professional, but why not show you my progress, right?
@@FinespunCakes did this thicken when refrigerated? Im looking for something that wont thicken an will stay somewhat loose so when the cake is stabbed the blood will run. Will this work for that?
@@bumkin2123 In my experience it did not thicken when refrigerated (I didn't refrigerate it for very long). I'd recommend to make a very small batch and test it out in your fridge just to be sure!
Will this be okay on cupcakes for a few days? We need to make them ahead of time and don't know if they will change the buttercream consistency. Thanks!
It’s chefmaster super red. If you google it you should be able to find where to purchase in your part of the world 👍🏼 I get mine from Flour Confections
