Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.

Submitter's Comments: (High Res Image)
Kyoto

Okay, so I lied. This must be lucky number 7. This officially proves I’m crazy. In ten days’ time, I’ve made 7 cakes. Wow.

Night 1 (2 hours): Made a double batch of banana nut bread, one of which was used in the making of this Threadcake. Whole wheat flour and walnuts too, extra banana – pretty healthy if you ask me. Couldn’t find my loaf pans so used 9” rounds instead.

Until it transformed into a Threadcake.

Night 2 (Two hours): Since my success with reverse/frozen buttercream transfer (Liberty Threadcake), I had my mind set on doing the same except with chocolate portraiture. The “Kyoto” design was perfect for that, already being in the sepia tones. I decided to use up my Wilton candy melts (dark cocoa and white) for this. I essentially painted on the dark chocolate parts of the design, using different brushes for different line thicknesses. For the white chocolate background/fill-in, I piped using round tip #2 and refrigerated to set. Meanwhile, I used up my Nutella chocolate hazelnut spread and heavy cream and made a quick ganache – perfect with the banana bread, no? Poured that on and flipped over my chocolate plaque. Final touches with leftover chocolate molded into flowers. Why hibiscus? Because that was the mold I had…and hey, the lady depicted in the design has Japanese imagery on her dress, but a Chinese-style sleeve, and a flamenco type pose! So why not throw in hibiscus for hula’s sake? Ha, just kidding. This really is a nice 2D design and I’m glad I got the “let’s try the chocolate method” urge out of my system. It’s a simple, elegant cake with just a little flourish and extra flavor.