Was there a flavor of icing or filling that didn taste especially good?
Actually, a lot of my cakes have more icing on them than really would be optimal for taste, especially since I use a lot of rolled fondant icing. It’s great for getting a smooth surface to work with, but it’s not the best tasting icing in the world. It’s not bad, really; it just doesn’t taste like much except sugar. Once I made a dragon cake that breathed fire, which required a pretty thick layer of fondant for the dragon scales, so most people just ate the cake and left the fondant, so everyone had big pieces of dragon skin sitting on their plates. It was pretty funny. I also had a problem the fist time I tried to make white modeling chocolate. I must have added too much corn syrup because it was really gooey and sticky and it never set up the way it’s supposed to. I did better the next time, though. Also, the first time I made a bleeding heart cake I used a store-bought syrup as blood and it wasn’t very good. From then on I made my own blood. Was there a cake in particular that just
