My old favourite coffee chiffon cake. One of the cake came out lopsided. I kept the lopsided cake top and used as part of the lake bank. I used a marsmallow and icing mixture to add more height to the lake bank resulting in an interesting elevation for the cake. I made bulrushes by sticking one mini marsmallow into a cocktail toothpick. I squished the marsmallow until its long a narrow. I then dipped the shaped marsmallow into cocoa powder. For the water I spread light blue pipping gel at the lowest part of the cake. I pipped out green butter cream for the leaves and grass using Wilton tip #352 and #233.
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