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This was a 100th birthday cake for a retired railroad man. Each cake is a 4 layer 4" x 8" cake. The wheels are Oreos and Mini Oreos. The smoke stack is a tootsie roll and the "coal" is chocolate covered raisins. Total size was 5" wide x 50" long.
This entire cake was cut from one thick 14" round and one 8" square. It is iced entirely in buttercreme and chocolate buttercreme with gold dust painted on some areas.
The hunk of swiss cheese is one 10" layer cut into thirds and stacked to make a 3 layer cake. The icing can either be fondant (shown) or buttercreme. The passed out fondant mice are holding Wilton candles that are shaped like champagne bottles.
This was my first fondant cake, and also the first time I had used powdered gold and silver. The layers are with Wilton's 7"-11"-15" contour pan set. The stars are fondant stuck on bamboo twigs from the floral shop. Mardi Gras beads serve as borders around each base.
This was a wedding cake for 900 guests. 4' wide x 3' deep x 4' tall. The turrets on the corners are cut from plywood and iced with royal icing. Two layers are hatboxes iced in royal icing with pink velum paper over the windows and battery operated white xmas lights on the inside. The edible part is 12-9x13 layers, 3-10" round layers, 8-8" round layers, and 2-6" rounds. My #1 comment once it was set up and in place: "Never EVER Again!" (Now, 4 years later it doesn't seem as bad).
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