Made with dark chocolate cake with coffee buttercream filling. On the outside there is an ombré buttercream made out of chocolate, coffee and vanilla buttercreams. Topped with chocolate ganache and dark chocolate pieces. No added colours.
All about how to make tiny floral royal icing transfers for use in your springtime cookie decorating. Here, Julia M Usher shows the ins and outs of making edible daises, grape hyacinths, and spring-y wheat grass.