Standing Llama Cake

Equipment needed:

  • 7 1/2″ x 12″ board mounted on two 1″ platforms for “feet”
  • cake boards
  • dowels
  • styrofoam head cut into 5″ long, 4″ wide and the height 4″ at the back and 3″ at the “snout”
  • eyelash cutter

Edibles:

  • Three 1/2 sheet cakes
  • 2600 g white chocolate ganache
  • 2 lbs white modeling chocolate
  • 4 lbs white fondant
  • pink fondant
  • blue fondant
  • gold lustre dust
  • yellow fondant
  • royal icing
  • edible glue
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