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I made these for my Miniature Schnauzer's 3rd birthday (these were strictly for human consumption, but I did make a separate dog-friendly cake). The technique is from the book Hello Cupcake!
I had a last-minute request to do a birthday cake. I think it turned out well, except my lettering could use some work. Little Finn was visiting from Australia, hence the kangaroo.
Vanilla cake with vanilla buttercream and strawberry and lemon curd filling. Decorated with lilac and yellow royal icing flowers.
Almond cake filled with raspberry and apricot preserves, covered in almond buttercream and marshmallow fondant. The pearls and drapes are made with marshmallow fondant, and the calla lilies and leaves are made with a fondant/gumpaste blend.The embroidery was done with almond buttercream.
Almond cake filled with raspberry and apricot preserves, covered in almond buttercream and marshmallow fondant. The pearls and drapes are made with marshmallow fondant, and the calla lilies and leaves are made with a fondant/sugarpaste blend.The embroidery was done with almond buttercream.
Made with a gumpaste/fondant blend.
Almond cupcakes with almond buttercream frosting. The hearts are made from marshmallow fondant. I'm normally not a big fan of heart-themed stuff (too cutesy), but cutesy just seems appropriate for cupcakes.
White cake with lemon curd filling, covered in buttercream and marshmallow fondant. The roses and embellishments are made of buttercream.
Lemon yogurt cake with lemon curd filling. The frosting, roses, and embellishments are all made with lemon buttercream. The cake literally broke into a million pieces when I took it out of the pan, and I had to use buttercream to glue it back together. That's why the surface is so lumpy.
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