When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Very simple 4" cake. My first time doing horizontal stripes. The cake is iced in a light pink buttercream. The stripes, bow, letter and flowers are all Wilton fondant (this cake was for pratice only). Wish my camera and lighting were better though! It's on my to-do list.
Vanilla cake iced in vanilla buttercream with fondant accents. Gumpaste number. Real jumbo cupcake.
This cake was made for practice for a wedding I have coming up in October. I decided to play a little with white and ivory. The "pearls" didn't come out the correct color.. so it ended up looking more peach then ivory. The bottom is a 1/2 height 8 inch round with piped rosettes. The middle tier is a 6 inch round and the top is a 5 inch round with Swiss dots. The flowers and pearls are fondant. The cake is iced entirely in white vanilla buttercream. The cake is dark chocolate inside.
Three tier half chocolate, half yellow.. very, very pink cake. Polka dots are fondant. Dome is styrofoam covered in black Satin Ice and ears are SI as well. Pink polka dot bow is Wilton fondant.
I wanted to try this vertical swirl technique I've seen floating around Google images. The cake is a four layer cake with two kinds of chocolate. The outer layers are dark chocolate fudge and the two inner layers are German chocolate. It's not a very good picture, the lighting in my kitchen is AWFUL! But this was the best one to see all the details.
(if this is a private computer)
Yes please, register now!
