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Another amazing table on display at the East Anglian Sugarcraft Exhibition here in England, October 2008. I had a wonderful time attending my first ever cake show. I was so very impressed with all of the hard work on display by each local club.
Gorgeous work on display.
Close-up of display table.
This table was on display by the Norwich Sugarcraft Association. All of the participating clubs had a table on display that met the criteria for this year's exhibition. Gorgeous table done by very talented ladies.
Beautiful sugarcraft work on display.
Gumpaste apples, flowers, and leaves on top. Yellow cake with pineapple filling and BC icing. This was for my son's school Thanksgiving feast as a thank you to the teachers for all of their hard work. Thanks for looking.
This cake design is out of the 08 Wilton yearbook. What a fun cake to make. Quick and easy. Thanks for looking.
This was my final cake for hire on Okinawa. I had always wanted to do a seashell wedding cake since we lived on this island and decided to take on this last order for a friend. Thank you to Shirley W. and Indydebi for their invaluable help. This is a white chocolate cake with buttercream icing. The chocolates are done in white chocolate and dusted with pearl and pearl green luster dust at brides request. Thank you to all of the ladies in the seashell cake gallery for your beautiful inspiration.
Made this cake for my daughter's 3rd birthday. She LOVES cherries. So I came up with this design. The cherry is chocolate cake made with the ball pan, the stem & leaf from chocolate. It is a 8 inch round French Vanilla with cherry filling and 6 inch round sour cream chocolate cake with cherry filling. The ball also has cherry filling. First time experimenting with a filling in the ball. Held up well. Thanks for looking. :)
End of season trophy party cake. All chocolate. Smoothing of baseball done using the Melvira Method. 10 inch round, 6 inch round, and ball pan. Thanks for looking!
This was my first time using this micro mini 3 inch pan. Not so easy to ice smoothly that's for sure. The trick is to thin down the icing to "writing" consistency and then pipe on the icing and use a small bench scraper to smoooth. I used leftover icings and rose leaves I made from chocolate. Just fun to practice with, I don't think I'd care to make too many of these at once. LOL. This cake took me longer to decorate than the sunflower cake I just submitted to my gallery! Thanks for looking.
This was just for fun. I have always wanted to try to make a sunflower cake. I had leftover batter and various icings and decided to give it a try. It's a 6 inch round strawberry cake with strawberry filling. I used an extra large leaf tip for the flower petals and used tip 18 for the center, tip 352 for the leaf border around the base. I used a honeycomb impression mat, made for clay! Thanks for looking
This is a triple chocolate cake iced in BC. Border and Cornelli Lace done in chocolate BC. The large floral scrolls and cross are made from a baroque chocolate mold. The cake is 6 inches round with a 4 inch round top. Thanks for looking!
This cake is a 11x15 cake stacked 3x with chocolate, white, chocolate layers, torted with mocha and chocolate liqueur filling. Fern & greenery done using tip 68 and 65, leaf border done using tip 113, BC hibiscus using tip 104. FBCT patch and shisa dogs. Shisa (she-she) dogs are a major symbol on Okinawa. They guard homes and businesses. They say that one is the mother who keeps love in the home, mouth closed and the father with his mouth open, keeps evil away.
This is so much fun! No wonder people love making these cakes. The wire is inserted into a straw and not touching cake. The M is made from royal icing covered with cake sparkles. Thanks for looking.
This cake measures 4 inches tall. What fun! I used a straw to dowel the cake and to support the wires, when inserted it does not touch the cake whatsoever. I used white florist wire and royal flowers 'glued' them on with royal icing and ribbon as a border. Inspiration from Collete's Cakes To Dream On. This is a practice cake for a cake due next week. I wanted to practice graduating dots. Thanks for looking.
This is our 4th time to celebrate Independence Day in Okinawa. We had a huge fireworks display and had a beautiful sunny day to celebrate it with friends. This is a vanilla and orange dreamsicle filling. Thanks for looking!
I always wanted to make a cake with the cookie sticks, these are a Japanese brand. I was lucky to find the 2 different sizes. On top is a layer of chocolate with mini chocolate shavings and cake sparkles on top. Thanks for looking! :)
What a fun cake to make. It was a hard concept to adapt to cake. I had great inspiration from Shirley W. and Cakelady5. Thank you ladies! The eggs and ham are fondant, trees are royal on toothpicks, grumpy is done in chocolate transfer and the egg is all BC done with a half of a ball pan and just icing for the egg white part. Thanks for looking!
I enjoyed making my first golf cake. I got inspiration for this cake from Earlene Moore. Her cakes are so fabulous. Thanks Earlene! This cake is an 11x15 all buttercream sheet cake. Thanks for looking.
I wanted to practice using the seashell molds I got in. I made this small 6 inch heart for my daughter's school carnival cake walk. I made the chocolate seashells with Wilton choc. and dusted them with pearl luster dust. I made the corral out of royal icing. The sides are done with cornelli lace. Thanks for looking.
Here is another cake I made for my daughter's school. This is a 6 inch round in buttercream. I used a line impression mat on the sides and Wilton chocolates to make the coin and luster dusted them with bronze and gold luster dust from CC. Thanks for looking.
Simple 6 inch round done in buttercream. I used a lined impression mat and Wilton chocolates to make the coin with bronze and gold luster dusts to highlight. This was for my daughter's school cake walk at their carnival. today. Thanks for looking!
I made this cake this morning for a good friend. It is a 6 inch white chocolate cake with blueberry filling. The icing is the House Buttercream from The Whimsical Bakehouse book. It is whipped and very creamy and I find more difficult to ice smoothly than my regular BC. Thanks for looking!
This is an 8 inch square vanilla cake with pineapple filling. I used lace points for the first time. Fun cake to make. Thanks for looking!
This a 12x18 white chocolate sheet cake. The maintenance badge on the left is done is royal and dusted with silver luster dust. The master sergeant chevron is also done in royal. Special thanks to Mdgqueen for her awesome inspiration on the AF coin. Thanks for looking.
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