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8" square, 7", 5", 3". Textured fondant finish w/fondant lace, ruffle and daisies. Fondant/gumpaste baby shoes. This was the cake for one of my two daughters' shower. The other cake is on another camera. I used the same overall theme for both...ruffles, daisies, lace, and PINK! They were different designs though. I'll post the other photo as soon as I get it.
Sugar cookies, rolled using Wilton dowels as a guide (3/8"?). Iced with Antonia74's icing with corn syrup added. I used the technique of applying dough the area where the stick is (I need work on that technique...notice the humps on the rattles (I forgot to flip them back over before baking. These will be individually bagged and tied for favors at my daughters' showers.
6",5",4" fondant covered with fondant/gumpaste peony and butterflies
8",6", 4". Fondant finish. Fondant/gumpaste bows, squiggles,star, and #4.
Ongoing commitment to myself... fondant/gumpaste gerber type flowers. Made using the PME plunger cutters and the medium-sized Wilton daisy cutter.
16",14", 10", 8", 6" covered in fondant. Royal icing snowflakes handpiped...gumpaste snowflakes punched with paper punches. Monogram double flooded royal icing. Border, extruded matching fondant.
This one stands 12" tall...topper flowers and all. 8", 7", 6", 4" 3",( all single, 2" layer tiers split and filled w/buttercream). Iced in basic buttercream with fondant/gumpaste roses and leaves with a royal icing mini tiara. Roses were made with the Jem 50mm 5 petal cutter. The leaves were made with the PME rose leaf plunger cutter. Tiara was piped flat on a small piece of parchment then placed inside of a Wilton flower former to dry. It's not a wedding cake but this category suited it best, I thought.
1/2 sheet, iced and decorated in basic buttercream.
These were cut from a 12x12x1 layer of strawberry cake using various sized cookie cutters, iced in basic buttercream and decorated with buttercream, royal icing, and/or fondant/gumpaste. The tallest (5 'tier') is 4",3",2 1/2",2",1 1/2". The 4 'tier' is 3",2 1/2", 2", 1 1/2". The 3 'tier' is 2 1/2", 2", 1 1/2". The 2 'tier' is 2", 1 1/2". I think I may cut a credit card in half to use as an icing smoother...the larger one ...well...it was large.
I think I got a better shot of it. I thought there was the option before to replace a photo...
Still trying to find what consistency icing that's best for what. I am finding myself quite intimidated with blank cookie...hesitant to make the first 'mark' on them. Inspiration for all designs came from the generous members on CC! Thank you all for sharing!
10", 8", 6" buttercream. Used Wilton sugar pearls placed into a container with regal purple petal dust and Everclear...shaken violently then emptied onto papertowel and tossled with super pearl lustre dust ..excess removed by placing pearls into sieve and shaken. Monogram and some flowers made w/ fondant/gumpaste other flowers with royal icing.
Fondant/gumpaste mix. Used baby shoe template shared by Sherryb, found in the sketches gallery cut a wavy pattern into the pieces assembled the same and added a narrow strip for strap. when dried, added bow and ball center. narrow loopy bow was made from leftover loops from poofy loopy bow. impression made with light fixture cover. booties will be finished(maybe) off with gp piping around top and front wavy areas.
7", 8", 8", 7", 6", 5"...stacked, carved, iced in buttercream with black fondant dots. Black sugar crystals hid in the crevices looking like poppy seeds
Chocolate cake mixed with a bit of espresso and Starbucks coffee liqueur and a bit of cinnamon...portioned out using #40 disher/scoop...formed into shape and toothpick inserted into bottom...froze briefly then dipped into white chocolate and toothpick inserted into a hole cut into a white chocolate covered sugar cookie to rest...fondant/gumpaste handle attached while chocolate was still tacky...topped with caramel swiss meringue buttercream...inspired by all the awesome truffle items produced by Bakerella!
This cake was baked at another bakery. I was asked to decorate it. 1/2 and 1/4 sheet cakes were cut up to make the squares...they were random measurements...as in, there was no size requirements...so, I just cut to get as much cake as possible from the sheets provided. The cake, with the exception of color choices( I did mix the colors to my liking but the customer requested pink and green), was designed(I'm sure my choices were influenced by all the great package cakes I'd seen before though) by me. This photo WAS taken with my own camera should inquiring minds like to know. It was my choice/decision not to post it before..but the bakery is closing...I figured, "why not?".
Although it wasn't for a wedding, it very well could be. 12"x3.5, 8"x4, 8"x4, 5x5. Covered in mmf with royal icing and fondant/gumpaste decorations. Made for a women's center luncheon.
2- 1/2 sheets, cut, stacked, carved, iced and covered with fondant. Train is a fondant/gumpaste applique made using a printed stencil. All items made from either molded sugar, fondant, gumpaste(or combo) and/or royal icing. Helipops' diaper bag was inspiration for this cake. TFL
These are some of the flowers I'm making for my DD's reception. It's going to be a surprise. Flowers made using the PME plunger cutters and the white Wilton daisy cutter and a fondant/gumpaste mix. Colored with a combination of cranberry lustre and poppy red petal dusts.
12", 10", 8", 6". White cake with traditional buttercream. Bow and ribbons made of fondant/gumpaste mix and brushed with super gold lustre and Everclear. 50th anniversary cakes are my absolute favorite event to decorate for! Customer chose cake from Celebrity Cake Studio.
8", 6", 4" rounds. Red velvet cake with white chocolate buttercream covered in Satin Ice black fondant/marshmallow fondant combined. Flowers...roses, chrysanthemums, filler flowers, leaves, and monogram made from fondant/gumpaste mix. Stamens on filler flowers made using unbreakable gel with black fondant/gumpaste beads at tips. The skewers and toothpicks were there to retain decorations...it was a pick-up order...I wouldn't be able to do repairs on it....real nailbiter there!
10", 8", 6" yellow cake with basic buttercream and fondant accents. Flapper girl, fower, shoes, numbers made with gumpaste fondant mix. The numbers were LAST minute! I used the fondant/gumpaste mix, added tylose..rolled, cut 2 of each.applied glue, then the sticks and more glue then the matching one on top..pressed and laid them on a plate and microwave them for 13 seconds, then stuck the plate in front of the a/c to cool..oh yeah, rock hard in no time! This is the 'after' the fix..disaster pic uploaded too
I had the honor of making the cake for a lady who turned 100 today! 12",10",8",6" yellow cake with basic buttercream filling and icing. All decorations are gumpaste/fondant, royal icing, unbreakable gel (the strings the pearls were strung on, stamens, and stems), and buttercream.
Although not botanically correct, carnations, daisies, calla lilies, lilacs, some kind of filler flower and berries. made of fondant/gumpaste. stems and stamens made of unbreakable gel. These are more flowers for an upcoming 100th birthday cake.
iced and decorated with brown sugar smbc
16" round base, 12" Hexagon, 10" round, and 9" hexagon. White cake filled and iced with traditional buttercream. Accented with fondant pieces dusted with super pearl dust , and sugar pearls. Roses, buds, leaves, and berries are made of a fondant/gumpaste mix. The stems on berry bunches were made using unbreakable gel.
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