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The first in "The Trilogy". I have 3 weddings on the next 3 consecutive weekends!! Including Thanksgiving weekend! I call it Triple Chocolate Fantasy. Cake is German Chocolate and Dark Chocolate with White Ganache for the filling. Icing is chocolate drizzled with dark and white chocolate and caramel. Sprinkled with Heath Toffee Bits, dark and white chocolate pieces and praline pecans! The Groom LOVED it! Since he is a part of our Music Ministry at church I used molded chocolate music notes.
Side view of cake
Made for my friend's Orthopaedic Surgeon (Lady) who always called us "The Red Hats" when I took my friend to all her doctor appointments after her surgery. We thought this would be a fun thank you gift.
This was the first wedding cake I attempted after I finished my Wilton Classes. Counting the time it took me to make the gumpaste flowers......2 WEEKS!! LOLL I'm a little faster now...Thank God!
This cake was done for the "Meet and Greet" after our Children's Christmas Musical. It was kind of "Suessy" in nature so I decided the cake needed to be "Suessy" too!
Made for a 6 year old who loves horses. The horse was molded from a Pantastic pan using peanut butter chips. Mane and tail painted with dry black icing coloring and lemon juice. Rocks are chocolate! Made sure I told mom that the horse was peanut butter (Allergies!!). She loved it!
For several years now my younger 2nd cousin, Mason, spends a day in December with me and we make a gingerbread house and just have fun! This year his sister, Abby, joined us. Mason decided he wanted to make The White House. I talked him into the capitol building (easier structurally). I baked 4 loaves of gingerbread and the dome was baked in 1/2 ball pan. We had a great time and they decorated it all by themselves! Their mom used it as decoration for her holiday events and it was a BIG hit!
This was the groom's cake for the May Wedding. I used frozen sugared grapes and frozen strawberries that were rolled in red coarse sanding sugar. When it started to "defrost" the fruit glistened. Really pretty in candlelight.
Close up of the pulled roses. My first attempt. Used clear Isomalt for the roses and had a "spray" of fiber optic lights above it. Really nice when the lights were dim.
White wedding cake with swiss dots, pulled sugar roses and white gumpaste tulips. I had lots of fun with this cake.
THIS WAS A HOOT! The MMF was sooo heavy that it SMASHED the bottom layers (I'm not exaggerating) 2 full inches! That is why it is rounded on the bottom. It didn't start out that way. I need LOTS of practice. But, I did like the colors!
This cake is adapted from a Martha Stewart Magazine Cover. The marble effect was obtained by using white chocolate on marble transfer paper. I had the BEST time making it and the Bride and Groom were so kind to tell me that they thought it was beautiful and delicious!
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