Hi everybody!

This cake was for a 30th birthday event for a good friend’s husband, who I presume delights in a tipple!

As their child is delicate to lactose, it was a dairy complimentary sponge, flavoured with Sugar and Crumbs salted caramel icing sugar as replacement for caster sugar in the cake batter, and likewise to make the dairy complimentary ‘buttercream’

The dish is my basic sponge made with dairy complimentary spread (I utilize Tesco baking spread) and the butter in the ‘buttercream’ was replaced with Plants Plant butter block.

After sculpting the cake, it was filled and crumb layered then covered with Select Ireland platinum sugarpaste. I textured it with a Dresden tool, then comprised a ‘paint’ utilizing Coloursplash tree trunk and rejuvenator and got my paint brush out!

The stone result was attained by pushing lines into the paste with a ruler then texturing with a scrunched up piece of tin foil… really technical I understand, however efficient I believe?

I comprised a wash utilizing Coloursplash black and rejuvenator and utilizing my paintbrush, used it by stippling instead of simply brushing.

The bands around the barrel are strips of sugarpaste painted with WonderDust silver, as is the plaque, which was used a PME cutter The ‘ice’ are Fox’s glacier mints, and the alcohol was included by my pal.

All active ingredients are lactose complimentary

Sugar and Crumbs flavoured icing sugars, Select Ireland sugarpaste, Coloursplash gel colours, rejuvenator spirit, PME plaque cutters, Cake Star letter cutters, Dresden tool, drum boards and lustre brushes were all bought from

I hope you like it

Up until next time

Stay safe and healthy

Debbie ❤