12x12x2 layer cut then assembled like a two tier stacked but iced and decorated as one complete tier. The back of the top was made by cutting, icing, stacking narrow strips of sugar cookies. Then, iced and covered the entire piece with fondant. All decorations are made from fondant/gumpaste. nusilver and everclear mixed to paint trim and burner grates. Base was airbrushed using the 'Harlequin' stencil. Inspired by other cakes here on CC..kitchen scene from the 2006 San Diego Cake Show gallery mostly.
6" and 8" stacked and topped with a cake made using the mini doll pan. The flowers and the leaves on the vines(alternate view...I took initial photo and realized I'd forgotten the vines and carnations...so, the alternate photo was taken in the box) were made from royal icing, fondant/gumpaste. Vine stems made using unbreakable gel. Bluebirds, on either side of the "HAPPY BIRTHDAY" banner were piped on with the aid of the pinprick on waxed paper method...I can not draw for the life of me!
Thoughts Of Mama
Things I think of when I think of Mama...coffee, gardening, and her artwork. 3 mousse filled tiers, iced in smbc, covered in fondant with royal icing and fondant/gumpaste decorations...flowers, handles, saucers, 'Mama', brushes and palette. Vines made of unbreakable gel w/ royal/and/or fond/gp leaves.Cake was carved,filled,crumbcoated, allowed to settle, frozen, covered in fondant while frozen, returned to freezer overnight, traveled 5+ hours, stored in fridge overnight, allowed to set room temp for approx 3 hours, decorated, delivered to site for assembly and flower placement. I consider myself EXTREMELY LUCKY! No bubbling, no sliding fondant, no oozing mousse.
8" and 6". Iced in buttercream. Decorated with royal icing mums and lilies and fondant daisies, frogs, cattails, and sunflowers. I was going for 60's/70's colors and feel about it / Summer time. The lady's bd is in the middle of Winter and the day before Valentine's Day...since no particular design was requested, I decided to treat her to the opposite season. It went over quite nicely.
Joy And Innocence
12", 8", and 6" dummy. Swiss dots in the triple dot pattern and royal icing daisies. Such a peaceful combination, I thought.
Pink Mini 2
4", 3", 2" tiers cut from a sheet cake. Iced and decorated in buttercream w/ some fondant pearls. It was done for a tasting and for a bit of fun for me...they wanted cake and icing and I wanted to play.
A Cake In A Day
14"square, 12", 10", and 8" rounds. 14" square and 10" round were chocolate cake with alternating layers of chocolate sour cream b/c and chocolate-amaretto ganache. The 12" and 8" rounds were pumpkin spice with cream cheese b/c. All over iced and decorated with traditional b/c. Pink fabric ribbon(protected by waxed paper. This cake....all icings/fillings, except for the ganache, which was made on Thursday....was made starting Friday morning around 11:00 a.m. and finished the following morning around 8
2- 8" squares carved. The head is cake...carved from trimmings from body of duck. All buttercream except for eyes....those are candy beads. All details airbrushed(except water, grass and writing.
8" banana cake with orange smbc. All flowers and leaves are royal icing except the dark blue carnations which are fondant/gumpaste. It's hardly noticeable in this shot but there are a couple of BIIIIIIG lilies that were made with a big leaf tip and greased foil cones(take a large piece of foil and shape over your finger then open and round off the top)...lily nail set only goes so big...the smaller lilies with the spots were made using the largest of the lily nail set.
Rolled sugar cookie recipe from recipegoldmine.com. Cookies are 4", 3", 1 3/4" and were covered with fondant upon removal from oven then stacked while still hot/really warm. Roses/buds were made of 50/50 gp/f using the small pink Wilton 5 petal cutter. This is another one of those things I had to make to get it out of my system...
Fall Floral 2
14" peanut butter cake with chocolate cream cheese buttercream icing. Decorations in buttercream
14",12",10",8",6" iced in buttercream. Scrolls in buttercream painted with silver/super pearl l/d. Fondant/gumpaste petals.
Scrolls For Dummies
12",10", 8", 6" rounds. Created for a visual for b-t-b. Iced in royal. Scrolls were stamped on using brown gel, piping gel, and gin to thin it out to keep it from blobbing. Next time, I'll add more gin. Thank you for looking :-)
Orange-Tipped Yellow Roses
These were made using tonedna's video tutorial. Thanks Edna! I do like the look the curling back of the petals gives them. Fondant/gumpaste mix. The edges were dry brushed with a combination of tangerine petal dust and orange pearl dust
It's a dummy iced in royal with royal icing petunias. The base was also iced in royal then combed and a reverse shell border added to finish it off.. This is to represent some of the techniques learned up to and in Course III...petunias, outlining, reverse shell, drop strings, fondant beads, rosettes, leaves, stacked tiers as well as using the separator plates and pillar construction. Wedding season is fast approaching and wanted to do something really nice for the craft store window BEFORE it hits.
white cake, white buttercream. bottom portion, white cake, white buttercream, with double ruffle out of mmf. mmf bear.
white cake. white buttercream. lavendar roses. 12",8",6". request would be, in my opinion anyway, last minute...5 days.
Tractor Cake Cutting Guide
This is how I cut the sheet cake to make the tractor cake in my gallery. I used 1/2 sheets...split and filled(just smeared with buttercream)
This was my 3rd entry into the 2004 Wilton's Your Take On Cake contest. The first was The lamp...the second was the pot of beans. I used the equivalent of one full sheet cake....filled and iced in buttercream. covered in fondant. rubberstamped with edible marker. rattle and bottle were molded sugar. lotion, powder, shampoo and diaper cream bottles, teething ring and pacifier all fondant. diaper pins in royal icing. sure wish i'd known about paper toweling when it came to those diapers though!
98 More To Go!
4" and a standard cupcake. Iced in buttercream royal icing dots and bow. These are more difficult than I thought they would be. I've been making the decorations for these for almost a week.
This wedding cake(royal over styrofoam) w/royal accented fondant bow is a duplicate of the one I created for Wilton Master Course class final. I was thrilled to no end to find it on the front cover of the 2006 course Wilton course catalog!
one picnic basket...loaded with fondant fruit, cheese, tablecloth and what LOOKS like grey bread. royal icing handle and royal iced cookie lids. buttercream icing.
was wanting to practice covering cakes with fondant so, i went for the smallest ones. These are all 6", 4", and a standard cupcake for the top tier. each tier was split torted and filled. the pink with hearts and the blue with daisies were covered in mmf...the other two were covered in regular fondant.
Kettle Of Beans
a 10" round iced in buttercream with pull out stars that were air brushed to look like flames for the bottom. Use push in pillars to hold plated kettle cake. add flames around pillars. two 8x3 layers were torted, trimmed and iced while upside down to resemble a kettle. Turned right side up and a band of icing piped at upper edge to help hold in beans then placed atop a 6" plate. Sugar babies were mixed with piping gel that had been colored using red, brown and yellow gels then placed in center of kettle