Yellow cake with buttercream filling/frosting/transfer. For my brother's 50th birthday. We are BIG Simpsons fans.
Dory Buttercream Transfer
This was a transfer of Dory traced out on wax paper and flipped onto the cake and filled in. This was my 2nd attempt at this.
Mini Cupcake Cake
Mini cupcakes stacked to resemble tiered cakes. This is for a birthday girl turning seven on Valentine's Day! Chocolate and yellow cupcakes decorated with fondant-covered cookies and piped buttercream.
Easter Bonnet Cake
Fondant covered lemon cake with rasberry filling. The dome of the cake rests on a 9" sugar cookie. The flowers and bow are fondant.
Golf Tee Cookies
I noticed there were no pics in this gallery, which I though very unfair! I haven't done a cake yet for Father's Day, but these cookies were a big hit last year. Decorated with rolled fondant and royal icing
I just wanted to share some Topiary Cookiepops I made in anticipation of Easter/Spring/Mother's Day. They would even be nice favors at a bridal shower. I got the idea from the Wilton web site.
This is a peanut butter creme-filled Devil's Food cake, covered in ganache, and decorated with gold luster-dusted handmade chocolate pieces.
Sushi & Noodle Lunch Marzipan
This is my 1st place winning entry for the 22nd San Diego Cake Club's Cakes on Parade Contest 2005 for Forgein Techiques - Marzipan. The maki rolls, prawns, wasabi, ginger, noodles, cookies, plate liner, and chop stick holder are all marzipan. The paper fortunes and the nori (paper around the maki rolls) are edible rice paper. All marizpan is hand molded. Typicaly marizpan are of fruits and vegies (ho-hum), I wanted to do something different, It paid off, I won the division with this.
This is my 22nd Annual 2005 San Diego Cake Club's Cakes on Parade Cake Contest entry in the Scuplture category. This cake didn't place in the top 3 but I got soooo many inquiries and postive comments on it. Appearently the crowds and my fellow decorators loved it, just not the judges. This was an engineering feat getting the flower bowl to stay on top of the "batter pour". Decorated in fondant, gumpaste, pastillage, royal icing, rice paper, and lots of pearl, luster dusts, and edible glitter.