Brittnee Klinger, a cake decorator at Freed’s Bakery in Las Vegas, makes Shark Week cupcakes with ocean-blue buttercream, fondant fins and a blood-red strawberry filling. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Brittnee Klinger, a cake decorator at Freed’s Bakery in Las Vegas, makes Shark Week cupcakes with ocean-blue buttercream, fondant fins and a blood-red strawberry filling. (Heidi Knapp Rinella/Las Vegas Review-Journal)