I already showed you the tutorial for caramelizing and dying pears and how to do the upside down drip. Now I'm very proud to show you the finished cake.
The cake is covered with marshmallowfluff buttercream. For this you need to beat 500g butter at room temperature and mix it with about 450g Marshmallow Fluff*. I used the upside-down-method and turned the cake after covering the cake and finishing the drip. The last step was to glue on the pears with edible glue*.
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