When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
I took this pattern from a piece of china. I then created the chocolate scroll pattern on the liter layers using rubber stamps to create the design and piped over it with royal on waxpaper. Hope you like it.
I love wedgewood china. That was the inspiration for this cake. I wanted a cake that screamed sophistication and elegance. I think I did it with this design. Love it!
The bride wanted a gold sparkly cake. So, I did all the piping work in a dark ivory and while the frosting was still wet, I sprinkled gold sparkle dust on the decorations. We pin spotted the cake at the event and the cake sparkled like crazy from every angle. This is one of my favorite cakes ever!
This cake was such a challenge. The cake is buttercream and the ribbons are made from chocolate fondant.
This cake was inspired by one of my favorite designers April Reed. She is incredible. I love the shape and simplicity of this cake. This was my first attempt at making a gumpaste flowers as well. If I did this cake again I would use a fondant ribbon intead of a silk ribbon.
I love putting ribbons on cakes. However, I wanted to use all edible materials instead of textiles. This is what I came up with. They are very difficult to get even but I have developed a method using different sizes of ribbons as my guide. I think it turned out great. I'm very pleased with this design.
(if this is a private computer)
Yes please, register now!
