Margarita-Ville was created for a friend for her 50th birthday party. Mexican food was being served, so we kept with the theme. This was inspired by a design found in a magazine that I expanded upon. The cake topper is a pulled sugar bow, with pulled sugar 50 sitting on top of the bow. Pulled sugar is really a lost art that not many people know how to do. I was fortunate enough to take a very short class to learn a couple of basics, and I was hooked. My instructor said I was a natural and that I would do well. Basically, go home and practice, practice, practice. I would love love love to get some detailed teaching. The best are in Switzerland, I could learn from one of the best who was taught there, but would have to travel to Canada for his lessons. I need to add that to my schedule!
The cake is a hand made fondant flavored butter rum. Inside this masterpiece is a chocolate devils food cake with chocolate ganache as the filling. Limes are made out of fondant and hand painted with an eatable paint. Just the decorating portion of this cake took about 10+ hours to complete.
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