Or more precisely, the enemy is the act of piping royal icing. This cake was a 6 day project and it has more problems than I can begin to list. I'll just describe the cake for blog purposes...It is a 6" and 9" tier white cake. Each cake is sliced in 3 layers with American buttercream between each layer and on the sides. The cake is covered in rolled fondant. The fondant is handmade, which is an adventure. The flowers are made from gum paste - totally edible but I would save my appetite for the cake. The dough is pliable when we're forming the flowers but they dry and are very brittle. The little sculpture on top is made up of pastillage pieces (unflavored Altoids). The squiggly lines are cornellis which is piped royal icing. Please don't inspect it closely. It represents my major area for improvement.
