1 1/2 tier, handpainted fondant finish, with flowers, bow, and lid handmade of sugarpaste. Roses, ranunculus, calla lilies, hydrangeas, carnations, peonies, daisies, and a variety of filler flowers. Lace tag is wafer paper with punched edges
The general how-tos for this was written here http://desertbootswallabeesandmynewsneakers.blogspot.com/2011/10/latest-cake.html . Don't hesitate to contact me if you would like additional information.
Royal icing structure. The tower stood approximately 30" tall. Together, with the cake, the height was over 36". How I constructed it can be read here, http://cakecentral.com/cake-decorating-ftopic-729350-0.html
Fashion Doll Dress Cake
9", 7", 5" layers with top edges trimmed. Buttercream finish with fondant overlays. Back done using teardrop cutters and ball tool to ruffle edges. Dollops of buttercream added then dipped into pink glitter after they were dried. Pleated area stenciled with petal dust before edges folded (note smudging). Puffs (I HAD to use them on something! I was dying to use the technique since peecheekeeno shared her entry cake!) with Wilton candy balls between and buttercream drop strings. Edging around bodice made using smallest of the pme(?) plunger cutter from set. Bodice embossed with a paper embosser roller (I think it's supposed to be used in a fiskars paper crimper roller gadget.) 1/2 arsed cornelli lace on front.
Royal Icing Orchid
Stencilled royal icing orchids. Stencilled each piece onto small pieces of parchment and placed in flower formers/ over cones to dry. Once dried, assembled using royal icing and allowed to dry again. These can also be made as wired flowers, if desired.
12,10,8,6,4 tiers with mmf finish. Stenciling on 10 and 6 tiers done with buttercream and scroll stencil. 12,8,4 tiers were brushed with a combination of bright silver and super pearl lustre dusts and everclear. The flowers are made of a mixture of fondant and gumpaste and include peonies, roses, calla lilies, daisies, hydrangeas and other filler flowers. This was greatly inspired by the work of other CC members!
12,10,8,6,4 fondant covered rounds with sugarpaste panels and roses. The roses on this cake were inspired by an incredibly gorgeous cake, featuring an ENORMOUS rose, by Ron Ben-Israel. Complete instructions can be found, http://desertbootswallabeesandmynewsneakers.blogspot.com/
12,10,8,6,4 fondant covered rounds. Using the dahlia tutorial shared by Stephanie at SweetCreationsbyStephanie.com. Complete instructions can be found, http://desertbootswallabeesandmynewsneakers.blogspot.com/
Poinsettias For A Reduation
10", 8", 6" iced in bc with crystal sugar coating applied. Poinsettias are fondant/gumpaste, pinecones are royal icing, and the branches are buttercream piped onto spaghetti.
sugar cookies iced and decorated with royal icing. Inspired by Mary Engelbreit's beautiful designs
8", 6", and 4", covered in fondant with buttercream dots and a fondant/gumpaste loopy bow
9" and 6" iced in buttercream with buttercream swags, fondant/gumpaste flowers, bows, butterflies, and tiara. Thanks to Misdawn for sharing the template for the tiara. Smash cake is 5" and 3" iced and decorated all in buttercream with a royal icing tiara
A Bushel And A Peck...
...and a hug around the neck. Bottom tier(s?) is 1-10" and 4-12" layers, top tier is 3-7" layers. Carved. Finished with fondant vertical strips and horizontal bands. Airbrushed accents. Leaves and large flowers are fondant/gumpaste and small flowers and pinecones are royal icing. Thanks to KimAZ and others for sharing their creations that inspired me.
8",6" covered in fondant w/ sanding sugar covered band, fondant/gumpaste, sanding sugar covered initial, fondant/gumpaste flowers with silver dragee covered centers.
12",10",8", 6" - covered in fondant with royal icing brush embroidery(ha!) on surface with a dried brush embroidery piece attached.