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This was a 12"×18" 2-layer Piña Colada cake I made at my sister's request for her wedding reception in May '09. She and her new hubby wanted a "Beach Themed" cake with their favourite Ale represented on it (hence, the keg). This cake was a real hit at the party! I used pineapple juice, rum extract, and coconut extract instead of puréed pineapple and flaked coconut for the flavouring. Homemade pineapple filling, homemade rum-flavoured MMF for trees, beach & personal effects, BC for the waves.
This was a 9" round, 3-layer pink rose-flavoured chiffon cake with almond icing & filling, ordered by the mother for her teenage daughter's birthday. It was inspired by another similar cake which I had done a year earlier for a luncheon at work. Another satisfied customer!
This is a photo of a cake I made last year for the staff of a local restaurant here in town, as a "Thank You" for their presence in the community. It's a 9" round 3-layer rose-flavoured chiffon cake with rose-flavoured custard filling and iced with carob fudge BC. It was a real hit, though it barely cut into enough pieces for everyone to have some.
This is a close-up of the detail in the centre of the card. I mixed my BC glaze a bit too runny, and it ran over the borders in some spots. Overall, however, it was a big hit. Everyone wanted to know just how I did it!
This was my first attempt at a BC glaze. I made this cake to take in to work (where most of my creations are appreciated), and as a prototype for the graduation cake I made for a co-worker of mine. This was a 12"×18" red velvet sheet cake. Oohs and aahs from everyone at work who saw it, and it was all gone by lunchtime!
This was my first cake-for-hire, as it were. Also only the second time I've done a BC glaze. This was a 9"×13" sheet cake. Took hours to decorate (I hope my speed improves with experience!
(if this is a private computer)
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