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In this Part Two of Two video series Chef Alan Tetreault of Global Sugar Art shows viewers how to decorate an elegant Holiday Cake using the poinsettias he created in Part One of the series. Chef Alan shows you how combining easy to make decorative elements, like gold lace, holly berries, and ribbon, make for a stunning complement to the gumpaste poinsettias. Please see Part One to learn how to make the wireless poinsettias featured in this video.For a full tutorial on how to make the Sugar Dress Lace piece featured in this video watch our video at: http://www.globalsugarart.com/video-tutorial.php?id=64
