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Made for my sister's boss. This was an 8x12 white cake iced and decorated in buttercream.
Made for our family reunion in the retro style. This is the style in which I was originally trained-45 years ago.
I made this for a family celebration. The first time using lots of fondant embellishments (fondant mixed with Tylose). Cake was iced in buttercreme; borders were piped with a #4B pastry tip. Also the first time that I ever used the SPS....worked like a dream for me.
1/4 sheet cake, iced in chocolate buttercream. Frozen Buttercream Transfer. Number 22 tip reverse shell borders.
Retirement cake I made today for my cousin. He is hoping to relax and fish-thus the design. On the right front there is a little foot bridge leading to a grassy area with candy rocks, a miniature rocking chair and a mini boom box. The rest of the stream has fish, a boat with a confused fisherman tangled up in his line, surrounded by grass and piles of candy rocks. Fun to do using the noveltys. This was a big cake-16 inches square-2 layers-served 120 people. Buttercreme icing: the stream is cookie glaze.
We had the family in on Saturday for a Corned Beef and Cabbage meal. The kids always look forward to a cake and, of course, love the decorations. This is a 1/4 sheet dark chocolate which I divided into 20 squares. Iced and decorated in buttercreme. I outlined each square with a #32 tip, with a rosette in the center. I overpiped the outline in a swirley motion with a #3 tip, and then sprinkled a few green and white jimmies over the entire cake. Each rosette was toped with a little sugar shamrock. Very easy to cut and the kids get to keep their decorations in tact for "just a little longer".
I made this cake for a dinner meeting for the lodge that my brother and son are members of. The base cake is baked in a corner cut 12"x15" pan, topped with a 6" square. Masonic emblems are molded with candy melts and then brushed with blue and gold luster dust. To keep it from looking too plain I draped the sides with blue and gold icing, tips 67 and 3, borders were piped with a #32 tip. The two honorees were being recognized for some special work they had done for the lodge. I'm proud to say our son was one of them.
This was made for one of my wife's fellow nurses who was leaving for a different position. Its iced and decorated with buttercreme with the exception of the flowers, which are piped out of royal icing. I am a retired (after 45 years) Master Decorator and worked in bakeries most of my entire career. I still decorate in the older style as its all that I know, although I have been experimenting with fondant embellishments. I only make cakes for family and friends no and no one cares for fondant covered cakes.
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