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Various Succulents adorn this single tier wedding cake. American Buttercream used to create a "stucco" look. Triple Chocolate with Raspberry Buttercream.
Birch Tree Stumps decorated with American Buttercream. White Ganache crumb coating, Lemon Cake, Lemon Filling. Hand made gum paste roses.
Rustic buttercream 5-tier wedding cake. Fillings include Meringue Buttercream, Chocolate Mousse, raspberry buttercream, and Cream Cheese.
Smash Cake for First Birthday - Giant Cupcake Buttercream frosted giant cupcake with pink rosettes, white gum paste flowers and white pearl wrapper.
Cake baked in Silverwood bakeware, giving very square corners. Square 6" and 8" cakes filled with meringue buttercream and coated in ganache before applying fondant. Chocopan Dream rolled fondant in Purple Passion and Chocopan Gourmet Dark Chocolate fondant in black. Mixture of fondant and gum paste used for all blocks - moulded and those cut on a grid for side blocks. Moulds created using MakeYourOwnMolds.com CopyFlex™ Silicone. Wilton CandyMelts used for spider webs and name on cake. Spooky eyes created with small oval cookie cutter and smallest round cutter from Wilton fondant cutter set. Jack-o-lanterns formed around Wilton 2" globe pillars. Mini figures from LEGO Halloween sets.
Three tier "cake" from class with Colette Peters @ Wilton School of Cake Decorating. Bottom tier - Marbled fondant with brush embroidery. Middle tier - Marbled fondant, quilted. Top tier - Mold from Colette Peters collection. Hand made peonies, hydrangeas, sweet peas, roses.
Small pillow cake pan by Wilton. Fond-X fondant with pearl dust for satiny shimmer. Wilton fondant mold for twisted rope trim. 24k Gold dust. Chocopan gum paste mixed with fondant for number. Pattern press for quilted look.
Ruffled rosettes using 50/50 fondant & gum paste on 14"x4" round. Lace mold and flexible lace - Claire Bowman products on 10"x6:" tier. 24 k gold dust on 8"x2" dummy tier (trellis) and on gum paste monogram (wired). Isomalt jewel (purchased on eBay) on 6"X4" tier. Gold Pearl dust (GSA) for satiny look on lace and swag. Super Pearl dust (GSA) on aqua (10" tier). Colors made with Wilton ColorRight color system. Aqua = 2 drops blue, 1 drop brown per 3 lbs. fondant. Blush = 3 (or more) drops brown per 2 lbs 50/50 fondant/gumpaste blend. Carma Massa Ticino Tropical fondant and Satin Ice gum paste used on this cake. Flavors: Peanut Butter & chocolate chip, Dark Chocolate Fudge, & Vanilla cake. Chocolate truffle filling (ganache with bittersweet chocolate) and Swiss Meringue Buttercream for some filling and layer under fondant.
From Wilton Way of Decorating Volume III. All buttercream. Turkey, pumpkins, corn.
Dark chocolate fudge cupcakes with 6" round top tier. Top tier covered in Choco-pan fondant - Noire (dark chocolate). Leaves in gum paste, using gold, copper and bronze metallic dust for emphasis in leaf veins.
From Lindy's "Bake Me, I'm Yours: Cookies" (pattern included in book). Decorated with Chocopan fondant. Gown and vest dusted with pearl dust. Bride's gown pattern uses a fondant mat. Groom's vest imprinted with a petite flower cutter from a gum paste flower set. See my posting for "No Fail Sugar Cookies" - a recipe from FancyFlours.com.
My cookies: Onesies - Chocopan fondant used. Cookie cutter comes with 3 pattern presses.
Tiered "cakes" made with "No Fail Sugar Cookies," Chocopan fondant with luster dust. Pattern presses for details.
Bridesmaid / Prom Dresses cookies. No Fail Sugar Cookies. Chocopan fondant with luster dust. Pattern presses for details.
From Lindy's Bake Me, I'm Yours: Cookies. Decorated with Chocopan fondant. See my posting for No Fail Sugar Cookies - a recipe from FancyFlours.com.
Sugar cookies (recipe and directions from fancyflours.com) covered with Chocopan rolled fondant. Flower decorations cut from various gum paste flower cutters (use gum paste or fondant). After cutting the white fondant backgrounds with matching size cookie cutter, chill the fondant pieces on the mat in fridge for about 10 minutes for easy removal. Attach to cooled cookies with water or a little corn syrup.
Wilton pattern presses used for scrollwork. Lacy work is called "sotas". See http://www.wilton.com/technique/Sotas
Roses made with snow-white buttercream (Wilton). If allowed to dry, they are easy to handle to place on cake, yet delicious and soft. I always use some almond flavoring in my buttercream for better flavor.
Look closely and you'll see little lacy hearts on the points of the stringwork ruffles on the lower tier. The same hearts surround the the lacy heart center of the top tier.
Sugar cookies (recipe and directions from fancyflours.com) covered with Chocopan rolled fondant. Designs from fondant mats and imprinted rolling pins. Cut the heart shapes after pressing pattern into fondant rolled out onto silicone mat. Chill the fondant pieces on the mat in fridge for about 10 minutes for easy removal. Attach to cooled cookies with water or a little corn syrup.
Chocopan fondant used. Cookie cutter comes with 3 pattern presses.
Chocopan fondant on sugar cookies (recipe on fancyflours.com - no-fail sugar cookies)
Uses Wilton 3-D house pan.
Tree made with graduated star cookies. Royal icing decorations. Presents are sugar cubes dipped in royal icing.
Igloo made with mini round ball and marshmallow. Penguins figure piped with royal icing.
Head - sports ball on smallest of the mini-tier cake pan size. Hat is small wonder mold. Used paper towel to create "snow" look. Scarf made with giant cake icer..
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