Rosie at Sweetapolita describes how she created this chocolate cake with Swiss Meringue Buttercream and fondant that is a dead ringer for a bunch of asparagus.
Once I had the cake baked, filled, and coated, I covered it in a nice bright leafy green fondant. I then started on the asparagus. Working from a real bundle of asparagus for reference, I rolled out about 150 full-size green fondant spears, a dozen at a time, snipped them to look as realistic as possible, and then let them dry. I also dyed, rolled out, trimmed, and snipped about 400 asaparagus tips and set them aside to dry. Once they were dry, I dusted them with several shades of green edible dusting powder (that I typically use for dusting sugar flowers and leaves), and small touches of red. Once they were all dusted and looking particularly asparagus-ish, I started to assemble it all.
If I attempted to make something so complicated it would probably resemble a bizarro Incredible Hulk.
Via Astatine
Oh my...some people are just so incredibly creative!! Fabulous!!
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