from Artisan Cake Company is a gem. Its all in modeling chocolate. The only major thing I did differently was I cut out the squares for the windows with square cutters from this set: Ateco 4845 Geometric Shape Cutter, Set of 24
out of the second layer of modeling chocolate before I put it on the cake. This would have worked beautifully had I had more time to allow these pieces to harden a little before I stuck them on. As it was, they stretched a little with the transfer. But, otherwise I was totally pleased with the result. I am in no way a great cake decorator (in fact, I just noticed I forgot the door handles– how will they get in?) but at least I’m not near tears with each cake experience anymore. This makes cake #21 for me!Awesome things I learned with this cake:
1) Floral lights are like amazing! I don’t know if you can tell but that’s real light emanating from the top. They are supposed to last 8 hours (but this one lasted like 24 hours) and you can get it from Joann’s or D&G if you’re in Orlando.
2) Masonite cake boards are amazingly strong and easy to work with and not that expensive. I hot glued the silver cake board to the masonite and then hot glued the ribbon around the edge (I don’t love hot glue — very messy).
3) Also, what I relearned because apparently I forgot: do not ganache a cold cake! The ganache sets way too fast. Bugger.