antonia74
antonia74
Swirly Blue Cake With Snowflakes
I adore this design! Client requested it after seeing a version. PLEASE CORRECT ME IF I AM WRONG, I believe the originators were "The Cake Girls" in Chicago?? Anyhoo, mine is done in IMBC buttercream with chocolate brown (looks black!) fondant, Tiffany blue & ivory fondant detailing. Snowflakes are in gumpaste, only half of them were brushed with lustre dust. Cake's sizes are 6"/8"/10"/12" tiers, each one 5.5" tall. I nixed the silver stand I had brought for the cake....too tall!
antonia74
antonia74
antonia74
Bras
Did 200 of these for a lingerie company in Canada. They are having a corporate event this week and handing these out. The cutter is from www.kitchengifts.com Two years ago they ran a contest to see who could come up with a new cookie cutter idea for them. I submitted a bra & panties cookie cutter design (the item has since been re-named the "Two-Piece Swimsuit") and won! I got the cutters from them as a gift.
antonia74
antonia74
Angel Wings Cupcakes For Wedding
The couple's theme for the wedding included angel wings, so I incorporated them into their cupcake display on top of the MadHatter cake (5" and 8" cakes) using pastillage piped with royal icing "feathers" and then as toppers on each mini cupcake (110!) with royal icing "wings". Cupcake stand was rented courtesy of a fellow CC member...Flourgrl!! Woo hoo! Thanks Lisa!! (I had accidentally double-booked my round stand and she came through for me big time last-minute with the use of hers!!)
antonia74
Chocolate/green/white Monogram Cake
This story was SO romantic! Get this....the bottom tier is artificial so that I could hollow it out (like a bagel) and place a chunk of the actual wedding cake from the bride's parent's inside it! How cool is that?? They gave me the wedge of 35 year-old fruitcake, which I wrapped well in a few layers of Saran wrap, then carved out a wedge in the styrofoam cake dummy, fit it inside and then iced as usual with fondant. So...it symbolizes their marriage built upon the strength of the parents' marriage.
antonia74
antonia74
antonia74
antonia74
antonia74
Lilac Flowers Cupcake Tower With Bride & Groom Cookies
The bride and groom cookies were intended to stand on the top cutting cake, but I had made them too thick and heavy for a little 5" square cake (doh!) Had to use them infront instead. Cupcakes in large and minis, done with Mocha Buttercream and lilac gumpaste flowers as decor.
antonia74
Chocolate Scrollwork On Ivory
Design taken from Martha Stewart's China Pattern Cake series from the Weddings mag. Done in ivory white chocolate fondant (purchased, no recipe). Cake was triple-layer Dark Chocolate Cake brushed with Grand Marnier simple syrup, filled with double layers of fresh raspberries and milk chocolate buttercream. I did the scrollwork all by hand in melted chocolate. Tiers are 5.5" tall each. 6"/8"/10"/12". I intended to use my smaller ivory cake stand, but the cake weighed over 65 lbs, so had to use sturdier one.
antonia74
antonia74
Chocolate Collar Cake
From Martha Stewart's Weddings magazine, a copy of her "Charlotte Cake". I did mine with a base of IMBC and the ribbed collar is dark chocolate fondant instead. (The one in the magazine was pink fondant with the collar done in modelling chocolate.) It was ribbed by using a ribbed rolling pin and an edger to make the border on the top, one piece.
antonia74
antonia74
antonia74
7-Tier
Massive cake, about 9 or 10 feet tall for a new venue with 40 foot ceilings in Toronto. My first time using pillars!! The dimensions were 6"/8"/10"/12"/14"/16"/18" on a 22" silver plateau stand. I hollowed out a wedge from the bottom 18" tier and filled it with a carved fit piece of real layer cake. I then fondant-iced that massive 18" cake dummy too with the slice inside...so when they did their cutting at night, guests would think the cake actually was real.