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10" square devil's food cake w/buttercream filling. Covered in blue fondant panels. Hand cut lettering, submarine. Hand modeled figures (50/50 w/ tylose).
Nirvana style panels runout using Wilton Color Flow. Fondant daisies.
These are orange creamsicle cupcakes with white chocolate mousse filling and buttercream icing. The hibiscus flowers and leaves are 100% edible, made from modeling chocolate. The stamens are peppermint sticks covered in modeling chocolate and dipped in non pareils.
Gum paste shoe and purse made with Stephen Benison cutters.
My entry into the Cove Country Cake Competition.Dummy construction w/ modeled RKTs for the brim if the hat.Bottom 2" tier is a tribal drum, hand painted w/ traced tribal symbols. Center tier is an 8" cube Haida bentwood box with hand modeled and carved totemic icons made of modeling chocolate and hand painted. Top tier is made to look like a Tlingit woven grass rainhat handpainted freehand w/a cartoon of several sea creatures.Texture was done freehand. On the back is a small red & black Haida button blanket with an appliqued thunderbird.All of the coverings are fondant.Placed 2nd in the Aspiring Pro category.
8x8 cube w/ mock lemon mousse filling. Fondant panels, gum paste loopy bow w/ small pearl accents. Modeling chocolate roses & leaves.
Tie dyed fondant whimsy cake (7-8-9" rounds stacked and tapered) filled w/ malted chocolate buttercream. Fondant was marbelized to achieve effect. Fondant decos. I made a silicone mold for the small peace signs. Interior is tie dyed batter.
13 wide x 4.5 deep x 8 high shopping bag serves 45. Bag sides and sign are fondant w/ tylose. Saks logo was scribed into fondant while damp and filled in w/ edible marker. Tissue paper is fondant w/tylose run thru KA pasta attachment on #4 setting. Fondant pearl necklace.
Hand carved open book with fondant accents, old fashioned "ragged" pages done by dragging a spatula thru buttercream, lots of freehand piped words. Dove and crosses done with a chocolate molds.
Done at the Lambeth & Australian class at Wilton
Done at Wilton in the Lambeth & Australian class
Customer found a cake similar to this on the web. I changed a few things. Made using the Wilton 2 Mix book pan on top of an 11x15 sheet. All fondant accents. Chalice, host, & cross made using a $2 chocolate mold. All buttercream icing with fondant overlay for top pages.
Blown sugar peach, apricot, plum, banana, & pear.
She's about 10 inches tall. Her skirt is a blown piece with applied stips to form the skirt. Her head is blown & then hand painted. Her arms are hand modelled.
16 mini treasure chests made in a mini loaf pan. Cut off tops, lined both sides with buttercream & fondant, added coins and jewels (broken Jolly Ranchers) ,a pretzel stick hinge, then put lid back on & piped buttercream "boards". Brass trim is yellow tubed icing. Each cake was on a small gold covered cake board with more jewels.
This was for a 5th birthday. Mom requested a treasure map and some mini treasure chests without a terribly "pirate-y" theme. This is a 9x13 with buttercream under a hand painted treasure map. Birthday boy loved ! The board was large enough to add 16 mini treasure chests around the centerpiece map.
Variety of fondant fall leaves dusted with super pearl and mini pumpkins made from mini bundt cakes. Pumpkin stems & leaves are also fondant.
Torted caramel cake with vanilla buttercream under fondant. Fondant rolled out with a textured rolling pin and then hand painted.
Cherry Chip cake covered in fondant using thalf of the Wilton Sprots Ball pan. I used a patterned rolling pin to texture the fondant. Brim is gumpaste dried over the brim of a real hat for a few days. Dry dusted with gold & super pearl mix.
White cake cupcake bases and half balls. Fondant caps & hangers painted with edible gold luster dust and half strength confectioner's glaze. All rolled buttercream covering & cut outs. Dry dusted with super pearl. Customer wanted gold, green, red, & white.
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