Colton's Mario Cake
Playing with the new modeling chocolate tricks I learned from Mike McCary and Lauren Kitchens in Austin. 8x5 inch white cake tier with vanilla buttercream, covered in modeling chocolate. Cut a circular lid for the top, let it firm up, then placed on the cake and covered the sides "bandage" style. All the figures were made from modeling chocolate which was way easier than gumpaste to sculpt with but got melty very fast.
TamathaV
Always, My Love
This is the cake I entered in the Austin "That Takes the Cake" show reworked a bit for an event I had 2 weeks later. The concave tier was made from RKT, all others were styro. Each tile on every tier was cut to size, embossed with a linoleum stamp that I carved and painted with black food coloring before placing on the fondant covered tiers. It took me SO long and I ran out of time so the other details of the cake were not finished for the show. I still didn't get it the way I designed it...the scrolled birds and flowers are really too small but I did like how the banner turned out and my painting skills are getting better so overall I was happy with it. This was my first competition and I did not place but learned a ton about competing, not to mention doing mega-huge cakes and time management!
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Nikki's Baby Shower Cake
Inspired by one of Rebecca Sutterby's baby shower cakes. Strawberry cake on 10" tier and CC "Killer choc cake" on 8" tier. Used australian ganache under Michele Foster's homemade white choc fondant. Decorations are fondant with added tylose and some Wilton gumpaste on parts of the train.
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Grandma's Roses
This is a cake I did for my grandmother's 75th birthday about 5 years ago. My sister and I made tons of gumpaste roses and dipped them in colored vodka. The effect was really cool! The colors were intense - just like her real roses. They were glossy and looked like glazed ceramic UNTIL they began to melt. Thank goodness we got them in place before damage had been done. Live and learn:)





















