This is one of my favorite holiday cakes because the sheen is so intense. We achieve this by airbrushing with a mixture of pearl dust and Everclear. If you don't have an airbrush, Pearl Spray by PME works very nicely. I also love the poofy two-toned bow look!
The cake is our 'secret' red velvet recipe filled with Toba Garrett's Cream Cheese recipe. Our customers really like this filling as it is not overly sweet like so many other cream cheese fillings. The cake is iced in a vanilla white chocolate ganache - we find what works best is to boil 1 part heavy cream with 2 Tbsp vanilla extract and add to 3 parts white chocolate; stir to a smooth consistency; let rest overnight and your ganache will be the texture of a creamy peanut butter - perfect for icing your cake and super smooth under the fondant.