When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
Three tier cake using WASC recipe and various fillings. GP Hydrangea topper. Double extension work on bottom tier and middle tier with wedding bell extension work. Heart lace tips to top off the stringwork. Bridges were painted in luster dust before applying string work. Thanks for looking!
Carved tiers; durable cake recipe from CC; supports are SPS; fondant swags and bows (bottom swag painted with gold luster dust); GP figures and presents surrounding cake
Made for a very special 3-year old ballerina to celebrate her recital. Durable chocolate cake recipe; covered in white chocolate fondant and airbrushed with pearl dust. GP ballet slipper and roses. RI extension work and hearts.
Three-tier carved cake (autumn flavors) covered in fondant. Background is also fondant. Gumpaste figures and accents. Thanks for looking
Frank and his bride's wedding cake. Three-tier cake in autumn flavors. Fondant covered and airbrushed with light silver luster. Delicate extension stringwork surrounds bottom tier. Black-gothic roses and pulled flower spray separate the second tier and top off the cake. Fondant swags and tassels on second tier. A fondant "F" monogram and RI scrolls on top tier. Hope you enjoy looking!
CSM: Fondant-covered cake to celebate the 70th birthday of a very active lady. Her daughter wanted a lot of themes included on the cake (black & white films, family photos, sudoku, bowling, and gardening). Tried to tie them all together! Unfortunately, I realized the name is off-center after glueing down black letters!
CSM: Made this during a Bronwen Weber sculpting class. What a great teacher she is and a lot of fun. Cake is white cake sculpted and covered with fondant. Piping gel, petal dusts, and buttercream for accents
Critique Subgroup Member: cake covered in marzipan and 3 coats of RI (don't know if I'll ever do this again!) - actually cuts nicely with glycerin. Rings and lower tier decorations are RI lattice work. GP flowers on top and on cake server. Thanks for looking!
CSM: Fondant covered oval wedding cake. All decorations, except pearls are quilled. The design was taken from a paper quilling book. Thanks for looking!
Critique group member: two-tier fondant covered cake, gumpaste flower spray (first time doing this!); RI tiara, gumpaste shoe and sceptor; fondant lattice base on bottom tier and plaque with GP monogram..
CSM: A fondant covered shower cake for a baby boy. All decorations are quilled; first time doing qulling - but I'm hoping to get the hang of it as the possibilities seem endless! Thanks for looking.
Critique Group Member: This two-tier cake was made for the opening of a dance studio. All fondant covered, with fondant skirt pleats and bodice. Pleats were stenciled with yellow dust. Gumpaste shoes and dance company logo. Thanks for looking.
Critique group member: fondant covered with drapes; lilies
Made this for my niece's confirmation. Fondant covered; patchwork cutter church window. I made this cake in NJ, packed it in my check-in luggage, and unfortunately the TSA decided to unwrap so the fondant got a bit smooshed (oh well, my own fault). Tried to fix as best we could for her celebration.
Cookies made for friend's bridal shower. Fondant covered NFSC, tappit letter, fondant rose and leaves dusted with old gold; braiding using extruder gun. Thanks for looking.
Cake made for recent graduate. Covered in fondant. Cap is RC treats and GP. Lettering made using tappits (graduate is a text messaging fanatic so the side sayings are in 'text format'). GP daisies. Thanks for looking.
Two-layered present cake using various mediums (fondant, GP flower, BC, chocolate transfer. Thanks for looking!
Sugar cookie with fondant, made for some special friends.
Gluten-free NFSC, fondant
Critique group member: GP fairy, gelatin butterflies, buttercream with fondant accents, GP lily.
Critique group member: fondant covered 8"; RI side details, gerbera daisy (fantasy colors)
Critique Group Member: looking for comments to improve this cake over the next few weeks! Wedge tiers are cake; round tiers are dummies; all covered in fondant. Top layer looks tilted in this picture - not sure why - used a level on it and its straight! Thanks in advance to the critique group for suggestions for improvement!
Critique group member: 9" WASC w/nutella. Lattice and numbers in RI, cornelli work in silver piping gel (wished I would have used RI as I found the gel difficult ot work with!). Iced in BC. Had a small BC blowout in the front of the cake an hour before the party and smushed it down (why can't blowouts happen in the back?!). Happy 2008 to all!
Critique Group Member: Here is my feeble attempt at trying a Kraach creation. I just love her creations so much I wanted something similiar for my coffee table. It is gingerbread and RI made from hand-drawn templates (and a heart/star cookie cutter); the GB was glazed with a light sugar sauce to try to acheive a shine. All critiques are welcome (still trying to get the cornelli work better so tips would be most helpful - I used a #1 tube but think it should have been finer (?)).
Critique group member: Gingerbread sleigh gumpaste and RI decorations; board 16*16 iced in RI, figures in gumpaste. I'll be filling the sleigh with molded caramel and cake truffles with chocolate transfers for the holiday party.
This cake was a 'semi-copy' by a cake done by Jaklotz1 (not near as detailed or professional looking as hers!). I made it for a team of construction workers who are remodeling our dining/kitchen. I'm just starting to get into modelling with sugarpaste so all comments/critiques are welcome (don't worry about hurting my feelings wiht constructive criticism - the only things I take personally are compliments!). Cake is buttercream covered and items are fondant.
(if this is a private computer)
Yes please, register now!
