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Gumpaste "Fantasy Flowers" colored to look like poppies or anemonies (petals made with heart cutter.) The red color is Wilton No-Taste Red gel and Wilton Orange gel--had to add powdered sugar because of large amount of red needed to achieve depth of color. Black is LoRann powdered black finished with Wilton gel black. Leaves were colored with straight LoRann powdered green. Cake is covered in Fondariffic chocolate fondant, which got very good taste reviews from the family, especially since I was able to use chocolate icing underneath.
First tiered cake, first fondant roses. Family requested an edible cake, so this is the "Hot Chocolate" cake from the December issue of "Fine Cooking" magazine. (Cakes STUCK in the pans, giving me irregular edges.)
Easy but pretty cake I made while I was taking the Wilton Course 1 class for the teachers at my children's middle school. All butter cream. I traced a leaf (from the tablecloth that would be used) onto waxed paper, went over the tracing with piping gel, carefully folded the waxed paper onto itself to get a mirror image, then used these as transfers to put the design on the cake and pipe over.
My execution of the last cake for Wilton Course 2. Basketweave. Colorflow Birds. Royal Icing Flowers.
I made this cake for the second class of my Wilton Fondant and Gum Paste Course. I wanted to make something that fit the criteria (fondant covered board, fondant covered cake, fondant/gumpaste drape) that was still something I would want to put in my portfolio. I spent a week figuring out how to make the gumpaste flowers.
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