Beneath this stone-like sugar paste skin lies a luscious layer of Swiss meringue buttercream with airy chocolate whipping cream fillings. We’ve been perfecting our gum paste and fondant techniques, ensuring they stay intact even after a night in the fridge without melting or getting too wet. I’m thrilled with the results! This proves you don’t need ganache or a dense cake to work with sugar paste—it’s all about controlling temperature and humidity. | K CAKE