Julia Child’s Queen of Sheba – Chocolate and Almond Cake & Win 1 of 2 the Salt Books… plus more!
It’s so gooey, you can literally eat it with a spoon!
No joke! I love my chocolate cake as moist and gooey as a chocolate fondant, and as intense and rich as a chocolate brownie. And this chocolate cake recipe in Julia Child‘s cookbook is just what I am after. So, if you like your chocolate cake fluffy and soft, then this recipe is not for you.
Tonight is one of those nights, I know I want dessert after meal but somehow nothing inspires me at the supermarket. In the end, I picked up a block of butter and went to check out. I am Julie Powell tonight, and I will use Julia Child’s cookbook for the first time.
I have bought Julia Child’s Mastering the Art of French Cooking vol.1 & 2 last year but they have been sitting in the cupboard untouched ever since. I didn’t even bother to flip it open because inside is so boring! There are just text inside, no pretty photos of delicious food but only a few hand illustrations. It’s true, how many of you buying cookbooks simply because there are pretty photos to look at before deciphering the recipes?
This chocolate and almond cake in the cookbook is also called Reine De Saba – The Queen of Sheba. There is no explanation why the name, but instead a small blurb how Julie Child discovered a new folding mixture technique.
“This extremely good chocolate cake is baked so that its centre remains slightly underdone; overcooked, the cake loses its special creamy quality… Because of its creamy center it needs no filling” – Julia Child.
And Julia was right, this is indeed an extremely good chocolate cake. I didn’t even bother with the chocolate icing as suggested in the recipe, I cut myself a slice of the chocolate cake when is still warm. The luscious, moist, gooey center is simply to die for. I have learned the art of using salt in dessert, and immediately I wanted to pair this delicious chocolate with salt to enhance its flavour even further. I’ve received some Murry River pink salt flakes from the Salt tasting event that I’ve attended early this year, and decided to use it on this cake. Voila! The skeptical ones, you simply have to try it.
I cut myself another slice, wash it down with a cup of Single Origin’s well being tea which is a beautiful blend of alfalfa, spearmint and calendula. I am sitting in front of my computer, checking my blog… the cursor is blinking…
Comment(s) received – Zero.
It’s 3am, switch off computer. Another day, another tomorrow.
[Read further to enter competition]
Reine de Saba - Chocolate and Almond Cake (serve 6 - 8 people) Ingredients 4 oz semi-sweet chocolate melted with 2 tablespoon of rum or coffee 1/4 lb. or 1 stick softened butter 2/3 cup granulated sugar (I used caster sugar) 3 eggs (separated) pinch of salt 1tbsp caster sugar 1/3 cup pulverized almonds 1/4 tsp almond extract 1/2 cup cake flour Method 1. Preheat the oven to 175 degree celcius (350 degrees Fahrenheit), butter and flour a 8 inch springform cake tin. Set the chocolate and rum or coffee in a small pan over simmering watering; let melt. 2. cream the butter and sugar together until pale yellow and fluffy. 3. beat in the egg yolks one at a time until well blended. 4. beat the egg whites and salt in separate bowl until soft peaks, sprinkle on a tablespoon of sugar and beat until stiff peaks are formed. 5. use a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds and almond extract. Immediately stir in one fourth of the egg white to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg white and more flour until all are incorporated. 6. turn the batter into the cake pan, spread the batter all over and well level with a spatula. Put in the oven and bake in middle level for about 25 minutes. 7. Cake is done when it has puffed, and 2½ to 3 inches around the circumference are set so that a skewer plunged into that area comes out clean; the center should move slightly if the pan is shaken, and the skewer comes out oily. 8. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced. 9. (Optional) Try and sprinkle with some sea salt on top before serving.
Win 1 of 2 the Salt Books and Maldon smoked sea salt
If you are intrigued about pairing salt with food especially dessert, perhaps this newly launched The Salt Book is just what you are after. Two of ATFT’s readers will be the lucky winners of The Salt Book and also received a 125gram box of Maldon smoked sea salt.
THE PRIZE (two lucky winners)
1 x The Salt Book (RRP $34.95)
1 x 125g box of Maldon smoked sea salt
Note: Entrants are opened to all readers in ALL COUNTRIES!
HOW TO ENTER
Leave a comment on this post and tell us:
What kind of salt do you normally use at home? On what food? Any different kind of salt you would like to try?
Terms & Conditions 1. Entry will be judged on creativity or entertainment value. 2. Readers may submit one entry per day before closing date. 3. The Salt Book competition closes on Friday 14 May 2010 at 5.30pm AEST. The winner will be announced on Monday 17 May 2010. GOOD LUCK! The Salt Book Your guide to salting wisely and well, with recipes Fritz Gubler & David Glynn, with contributions by Dr Russell Keast Publication: March 2010 Page count: 208 pages Trim size: 246 x 190 mm Photography: colour throughout Format: softcover, with flaps ISBN: 978-0-9804667-3-7 Retail price: AUD$34.99 View a preview chapter (as an ebook): http://salt.realviewtechnologies.com
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
Yum!This cake reminds me of a Swedish kladdkaka I made recently,it was so gooey!
Salts?Love ‘em. I always use sea salt in my cooking,but lately been very keen to start experimenting with all the “gourmet” salts;I’m so glad salt is coming back in trend!Just for the taste (not sure if you can cook with it) I would like to try Cyprus black lava salt!
.-= Maria´s last blog ..Sage and garlic chicken with pearl barley salad =-.
The texture of that cake looks just perfect! I love fleur de sel – I use it on everything! It’s especially good in caramel sauce. I love any type of salt, it’s such a great gourmet ingredient to have at the dinner table.
.-= chocolate shavings´s last blog ..Lime and Ricotta Cheesecake =-.
I use coarse kosher salt at home. I would like to try himalayan pink salt. Thanks for having a giveaway
This sounds incredible! And looks amazing. I love rich chocolate cakes, mmmmm.
I have yet to try a Julia Child recipe so either this or her best brownies will be first! Do you think this is rich enough to be the filling for a chocolate tart?
As for salt, I usually use fine sea salt or coarse sea salt for baking bread (from the Artisan Bread in 5 book) and sometimes iodised salt as my partner always says he doesn’t want to get cretinism, hehe. I’d love to try some smoked salt though…
.-= Zo´s last blog ..A brownie fiasco, some tips for successful baking, and Dorie’s brownies =-.
I use Maldon and Murray River Pink. I love them both. A UK blogger once sent me some Halen Mon, a smoked salt from Wales.
This cake looks delicious Billy.
.-= barbara´s last blog ..Project 365 – Week 15…and Almost Healthy Icecream =-.
I use the Himalayan Pink Salt at home to add to my Subcontinent Curries Recipes. It’s add a nice flavor to my curries in a way that I can not explain in words. The dish is slightly better when I cook with this salt. Plus I put them in beautiful glass jar, it looks so beautiful sitting on my kitchen bench. I never use a smoke sea salt before, so it will be great if I win this prize. I imagine it will be nice for steaks and BBQ.
.-= Aliza Shehzad´s last blog ..Chai – Comforting the Mind, Body and Spirit =-.
Hallelujah … what a gorgeous sounding cake. I have yet to experience the magic of sea salt in cake, but you have convinced me to try. An aunt of mine has kept her copies on MAFC 1& 2 for me in the US. Until I can lay my hands on them, I shall try your recipes. I’ve got a box of Maldon Sea Salt, and now I wish I was an Oz resident! Sigh… would an address work coz I might visit in a couple of months?
This is a beautiful post, with gorgeous photography! I love that I could find it after that tweet on twitter and a lucky viewing on TS! Yay to technology!!
.-= deeba´s last blog ..MACARONS with Matcha Macaron Buttercream Filling for Earth Day … Mac Attack #6 =-.
We use a tiny sprinkle of Fleur de sel, with a dash of good olive oil and freshly cracked pepper on freshly blanched green beans- divine! But every time we use it we refer to it as the ‘special salt’ that was scraped off the seaside rocks by blind french nuns or alternatively dwarfs…i never read the real story of how it was harvested but i like this version the best
I typically use Kosher, on everything. I’d love to try using pink rock salt, it’s so pretty!
.-= Sara Tea´s last blog ..Viva Cappuccino Fudge Cheesecake? =-.
Hmm the only salt I use at home is sea salt and iodised salt. I love salt so much, I basically use it on everything, even on Pizzas that I’ve taken away from near by Pizza stores. Would like to try the Himalayan rock salt, supposedly cleanest salt available
That cake looks heavenly. I don’t like chocolate much and I like soft and melts-in-your-mouth kinda thing. But that looks amazing. I especially like the part that it’s creamy on the inside. I might try it one of these days. Thanks!
I just use sea salt for cooking usually, but I have a few recipes that I save my fleur de sel for, like an amazing chocolate cookie recipe…
.-= Laura´s last blog ..chocolate almond thumbprint cookies =-.
This cake looks amazing!
My kinda of chocolate cake… love ‘em heavy!!
I’ve been wanting to get Julia’s books as well.. but no pics.. a little sian ah
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.What kind of salt do you normally use at home? On what food?
- anyone (but usually, it’s fine salt) that is given free to me annually in the hampers, for Chinese cooking, Western cooking, bread making, desserts making, cake making. In short, i use them for everything!
. Any different kind of salt you would like to try?
- Sea salt! Any kind. Coarse, flakes, smoked…. and fleur de sel!
.-= ^cherie´s last blog ..Pumpkin Soup =-.
Haha i had the same feeling when i bought my copy of the book! I always feel so anxious when I make something w/o a drool worthy picture. Yours is drool worthy, can’t wait to try it.
wow wa viwa! that looks awesome!
This cake looks so fabulous! I like it! Thanks for sharing the recipe! I would love to make this at home!
At home I use French grey salt for cooking eg. seasoning soups, casseroles, pasta water. I alternate between Maldon and Murray River Salt as my finishing salt for seasoning delicate things like salads. I have Himalayan Rock salt in my grinder (as it grinds so well) and I keep Fleur de Sel on hand for special occasions or when you must have it for the perfect dish. I also keep a secret mobile Fleur de Sel stash in my handbag. I’m not kidding either. I would love to try the Welsh Vanilla Sea Salt and would use it for my salted cashew & caramel cookie recipe.
i just used plain saxa iodised salt at home but would love to try the Fleur de Sel Vanilla which sounds really interesting. the cake looks wonderful!
.-= Simon Food Favourites´s last blog ..Ben & Jerry’s: Free Cone Day 20 April 1-8 pm, Manly (15 Apr 2010) =-.
Here’s an idea for you… Cook AND PHOTOGRAPH all the recipes in Julia Childs cookbook and publish it! You’d do it brilliantly! And it would sell like hot-Reine De Saba – The Queen of Sheba-cakes!
I’ve always wanted to make her cake after watching her make it on her cooking show. She is so irritating and charming at the same time.
I really love the Murray River Pink Salt. It really shines when sprinkled over a steak. I’d quite like to try Fleur De Sel.
.-= Amy @ cookbookmaniac´s last blog ..Wild Barramundi with Black Olive Salsa by Sophie Dahl =-.
Yummy..and lovely cake =)
*drools~ thanks for the recipe.
I normally use sea salt and i usually put it on my roasts together with cracked pepper! as a food fanatic, i would love to try all types of salt (if possible) – like fleur de sel, kosher salt,etc…- and gain the knowledge on how to make the most out of each type.
.-= Yuki´s last blog ..The Flute Bakery Revisited =-.
Oh, I’m terrible when it comes to salt. I really just use kosher salt in everything – though I have a 5lb bag of sea salt that my mother brought me back from Mexico (I asked for Mexican vanilla – she brought me salt, I don’t even know!) and a very pretty little container of fleur de sel in my pantry that a friend gave me for Christmas last year.
Plus! And this may shock you, I actually use salted butter in my baking so I usually just sort of halfheartedly add a little more depending on what the recipe calls for. I know, I know, it goes against the very nature of baking, but what can I say? I’m a rebel.
As for salt that I want to try – I think I saw on a Food Network special that there’s pink salt? I’ve always wanted to try that simply because it would match my kitchen decor.
.-= Anne´s last blog ..Moving on! =-.
A good cookbook isn’t always about the pictures, as Julia’s book seems to show. Though, admittedly, I have quite a number of photo cook books, I also have a few that are pretty much all texts. Thing is, it’s those ones that tend to be used more often than not.
Coincidence?
It’s amazing how much of a difference salt can make when added to desserts.
OMG that cake…insane. I bet the name comes from how rich and luxurious it is, fit only for a queen.
Okay, salt. Well, at home I mostly use regular table salt (Morton’s, the one with the cute girl in the yellow rain coat) or course sea salt to finish. What I really want to try is a slab of Himalayan pink salt. I saw a chef use it on a cooking show, you get the slab searing hot in the oven and then do things like cook an entire steak or fillet of fish on it. Great for entertaining, I’m sure, though I always hesitate to get one (they run for about $20 a slab) because I wouldn’t know what to do with the rest of the block.
Or, I found an online shop that sells flavored salts, like habanero or olive, which could definitely be interesting to use.
Great contest! (and awesome cake!)
.-= Kirstin´s last blog ..Brie and apple sandwich =-.
I use regular old mortons salt because I’m cheap but would love to try some french gray sea salt.
I love Kosher Salt on pretty much anything, but am intrigued by the idea of a pink salt….
Me me me! I bought a Donna Hay cookbook recently because of its pretty pictures. I know, shame on me but I couldn’t resist. Julia Child’s book seems to be so much more useful and practical.
As for salt, I use Homebrand salt and sea salt at home (*embarassed*). On pretty much everything – from pasta to fried rice. I’d love to try Tetsuya’s Truffle Salt. Anything with truffles in it has to be good, right?
.-= foodwink´s last blog ..Easy Peasy Canapés =-.
Oh my, that cake looks divine! I might have to try.
I use Maldon at home, usually. I love it sprinkled over fresh mozzarella with some good olive oil, or on top of fruit, like sliced strawberries or watermelon, or just generally in my cooking. I … also occasionally will eat a couple of granules plain out of my palm– no judgment! It’s delicious
it is a very good recipe. very reliable.
we use regular Maldon sea salt at home and Murray River pink salt flakes.
Oh, my! That cake! I would probably devour half of it in no time!
As for salt, I mostly use kosher salt. But whenever I go to my favorite specialty store I always check out all the different kinds of salts and wish I were adventurous enough to try some of them. They’re all so intriguing!
.-= LyB´s last blog ..Silken Tofu and Chocolate Mousse =-.
Hey Billy! I agree, I mostly like cookbooks for the pretty photos
The cake looks amazing. You should have made some edible pearls to put on top so it could’ve been the Queen of Sheba’s pearls cake lol.
Love the idea of salt on cake. I must try it!
.-= tangerine eats´s last blog ..Spice Temple, Sydney CBD =-.
I am not the biggest fan of chocolate cakes but this looks delicious! I might try this for my friend’s birthday.
I normally use a variety of sea salts from my local health food store. I once sprinkled pink himalayan sea salt across chocolate truffles and they were absolutely divine! The next salt I’m thinking of trying is smoked sea salt.
How divine, I have to make that cake, thanks so much for the post.
As for salt I use sea salt and rock salt.
I wold love to try the cyprus lemon salt.
I’ve just bought some Murray River Pink salt too but would love to try some of the others that you tasted after seeing you post. The black salt sounds very intriguing, having never seen it before. Thanks for another great post – the cake looks wonderful and yes I do buy cookbooks for the photos …..
I just love love love LOVE my crunchy sea salt, it really adds some OOMPH to that dish!
Yo. I thought it would have been obviuos, but maybe not. The Queen of Sheba was a legendary black beauty, and in turn, this cake is royalty amongst other chocolate cakes… Hope that helps
Pink Himalayan salt has a subtle salt flavour than the common salt. Being more subtle it is easier to control the saltiness and goes well with light flavoured foods. Nice with a sprinkle on a good pan fried steak fish.
Absolutely LOVE salt in my food, everything from chinese cuisines to italian. I use just normal sea salt right now but would love to try the Himalayan Pink Salt! Just the colour on it’s own got my attention (:
.-= Lianne´s last blog ..Most Important Meal of The Day : Breakfast =-.
i like using pink himalayan salt & i love love love citrus salt (though i don’t get to use that often).
i would love to try black truffle salt
Oh yes I am too guilty of judging a cookbook by it’s cover and pictures inside! Love your creative writing skills here, it was lovely to read =)
Oooo competition yay! I’ve only ever used sea salt and iodised salt at home, on everything! I have tried pink salt before but not really any other type of salt. Now that SMOKED sea salt sounds interesting!
.-= Angie´s last blog ..Bananathon! Bananas done 3 ways (incl a chocolate banana souffle)! =-.
I love to use iodised salt and rock salt in my cooking, I’d love to try out the Himalayan Pink Salt!
Quite a delicious cake! I made it a few days ago, and it disappeared in a day. It’s everything that’s really good about simple French desserts, very tasty but not too heavy.
As for salt, since I’ve been trying to not let myself oversalt things, I only use some cheap fleur de sel (sel de guérande) I picked up in France on the best dishes. I have used Himalayan pink salt before, and kosher salts, but the classic French is still my favourite. I went to an Indian cooking workshop a few weeks ago, and it was the first time I saw and tasted black salt. I’d like to dry black salt in cooking more.
Wow I didn’t know there were so many different types of salt. I always use sea salt but I’m definitely going to try others.
Yum. I love rich gooey chocolately cakes too! I would love a piece please. Thank you
.-= Betty @ The Hungry Girl´s last blog ..Afternoon Tea @ The Ritz, London =-.
I grew up with iodized table salt (Mostly Morton’s brand). Then, salt was supposed to be evil, so we all laid off for a bit.
These days I use mostly kosher salt and sea salt in my cookery. I don’t hear any complaints from the kitchen.
Blogs like this fill me with the urge to run out to the local specialty shops here in the city. They’ve got fancy salts galore!
I’m very partial to trying new things. Cypress Mediterranean Black Lava Flakes (or the Hawaiian kind!) seem really awesome to me! Who knew salt came in so many colours and shapes?
.-= echorabbit´s last blog ..Easy Banana "Ice Cream" =-.
thanks billy for introducing me to different kinds of salt!! my sister is an avid sea salt user and im sure she would be intrigued by all these different types.
i normally use sea salt on unripened tomatoes when i eat them. but i would love to try using that smoked sea salt. sounds interesting.
I am a salt lover and salt craver; recently I learned that adding some sea salt to a caramal or toffee sauce gives it an edgier, “moreish” flavour, what a revelation! At the moment I’m using pink Murray River salt, it’s great to have close by for a pinch here and there in cooking – also looks great in a little dish at the dinner table. For something different I would like to try truffle-salt. It’s expensive and I’m wondering if it’s worth it, or if it’s just a novelty?
Maldon sea salt is a staple in my kitchen.
I would love to try some of that fleur de sel vanilla in my baking.
ps. that is one gorgeous cake!
At home I normally use rock salt in a grinder, and with the exception of my scone recipe I confess it is normally reserved for my savory dishes, I have a true love for ripe tomatoes sliced and seasoned with sea salt and cracked pepper on toast for that simple but yummy snack. Reading your comments on how salt can enhance the flavor reminded me of my scones which I am yet to find one person to dislike…perhaps that dash of salt adds something. So I would love to explore what else salt can enhance for me.
.-= Penny´s last blog ..Sick Family – Chicken Shorba =-.
At home we mostly use table salt in everything.. When i feel in a chef like mood, i use sea salt from the grinder on steaks, pastas and through salads.. I’m a huge dessert person and have always wanted to try some sort of dessert incorporating the salted caramel, but i don’t think whipping it up with table salt or sea salt sounds acceptable!
I’ve always wanted to try pink salt flakes again.. I’ve had them once eating out over warm edamame beans and never forgotten them since, but after looking at the ‘different kinds of salts’ link they’re now right at the bottom of my list. Tetsuya truffle salt?!!!!!! … The world of salt just got a whole lot better.
I too am a salt lover. Particularly flavoured salts like onion salt and garlic salt. But you have definitely got to try plain table salt on your ice cream; delicious, I love it!
Salt. How do I love thee? Let me count the ways…
At home, my favourite is black truffle salt (by Tetsuya). Though, in case you think I throw it on everything, it’s reserved for my weekend soft-boiled egg. And scrambled eggs. And on roast potatoes. And in porcini mash.
PS: Murray River pink salt is also good because it looks pretty and makes a nice crunchy noise when you crush it between your fingers.
.-= OohLookBel´s last blog ..Boozy Chocolate Kahlua Mousse =-.
I too love salt with desserts, especially chocolate and caramel. A dark chocolate cupcake with little gems of salt baked into the top crust with some salted caramel frosting – what could be better?
My absolute favorite use of salt though involves Maldon (I love the pyramid shape), a grill, and pizza margarita. Thin crispy crust with slightly burnt edges, a thin sheen of freshly cooked tomato sauce, the chewy fresh mozzarella, the bright basil, and on top of it all the crunchy bits of salt that create bursts of flavor. Nothing beats it and that more than anything is what I look forward to during the long winter months without my grill.
Love the preview of the Salt book. I grind each week or so sea salt so it is fine enough for table use. Maldon coarse sea salt is used for cooking. We have black truffle salt which is sprinkled over all egg, tomato and occasionally potato dishes. Tarragon salt is sometimes offered with pan fried thick sliced potato. Vanilla salt is an interesting addition to an old fashioned chocolate caramel slice and although usually laughed at, is appreciated by newbies. Rosemary salt is simply gorgeous when you have roasted lovely potato chunks with onion wedges in olive oil in a 200 degree oven. This enhances the vegetable experience significantly. Szechuan salt is superb with crisp fried chicken or char grilled pork. my all time favourite though would be semi fine toasted maldon sea salt tossed in the frying pan with two fresh bay leaves. Leaev to cool, discard the bay leaves and serve over home prepared fresh fettucine pasta with a classic napoletana sauce hidden under shavings of fresh quality parmesan.
At home IMurray River Pink salt
Okay. The nerd in me has to say – well, all salt is NaCl. Really. So in cooking I use normal old table salt since once dissolved it doesn’t make much of a difference. The mineral salts have negligible amounts of minerals. There is a difference when you use the salts dry and sprinkled across food though as the shape of the crystal makes a difference. In those cases I use Murray River pink salt or Maldon salt.
But, having said that, I’d love to peruse through that salt book and learn other facts about salts
.-= Forager´s last blog ..A lobster feast at Golden Globe Seafood Restaurant, Burwood =-.
What an excellent chocolate almond cake …. I’m guilty of using a stainless rather than a rubber spatula (but no-one noticed
) Sprinkled a tiny amount of sea salt over top and viola – you DO HAVE TO TRY IT FOR YOURSELF!
Thanks for this great offering.
Would love to try the Murry River pink salt flakes and smoked sea salt. Trying to source these online as we live in the country. I remember scraping salt from the rock pools occasionally from Burgess Beach at low tide over summer when I was a child and my mother said we shouldn’t eat it. My love of salt must have grown from there.
Salt is such an intriguing product and one you did well to research then to publish such an appropriate book
I discovered Murray River Oink Salt last year, now use the flakes and grinder. I love herb flavoured salts too, if its salt i want to try it
I am cooking the chocolate cake for my wife after spending a week away on business. Generally use maldon, have been experimenting with Himalayan, and made my fifteen batch of szechuan pepper salt last week with it. Spicy! and great for not so asian dishes as well. I would love to try smoked salt.
Garlic salt! I use it on everything now, it’s delicious & because it’s only 70% salt I can convince myself it’s bordering on healthy..
We use chicken, garlic and sea salt. I’d love to try the pink salt as not only would it be a new taste but look great on the table as well
This week is particularly a good week to stimulate the senses with Salt. Last night after simmering schnapper fillets in a tomato and roasted capsicum sauce it seemed this dish could be brought to even great heights with the addition of specialised salt.
Viola! Australian Caper Sea Salt is created.
Grinding salted capers with coarse maldon sea salt and a few roasted black peppercorns became a wonderful addition to this fish feast.
See how your Salt book has inspired the masses…..
Love this recipe I would like to try it some day.
Thanks for sharing. link your post in my blog!
http://www.catascraft.com/2010/07/cheesecake-al-tramonto.html
Regards from tuscany
Cata
Great recipe! I’ll have to give it a try one day.
Wel done, looking fantastic!.
John´s last [type] ..Fourth of July Cake Decorating