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Another graduation cake, this one for a small gathering celebrating a PSHS grad.


This is a 3-layer 8-inch round  with chocolate and sour cream almond cake, filled with raspberry mousse and iced with vanilla cream cheese buttercream. I added a fondant cap, stars, and twists in Poland blue and white.   The musical notes were made from melting chocolate piped onto waxed paper ahead of time and left to harden before adding to the cake.  The letters were also cut from homemade marshmallow fondant.

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