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This cake is a dense lemon cake and topped and filled with a lemon curd buttercream. Decorations included a black fondant bow and a transfer sheet with black damask lace.
This cake is a packaged mix that is gluten and dairy free. The crumb coating and filling are dairy free fudge frosting. Both are produced by Namaste and are available at Whole Foods Market. The cake was covered in purple fondant and decorated with rolled roses, spirals, and oval designs, painted iwht custom mix luster dust.
This is a carrot cake with a white chocoate buttercream fillingand is covered with a white fondant. Colors were custom mixed for this cake. The cake drum was covered and painted to match the cake. The theme was to celebrate the Wisdom of Women Getting Older. NOTE: The outside temp was 102 degrees, which didn't help the buttercream!
Hannah is a little girl that loved "pink flowers and green leaves". She was thrilled with this version of her flowers and leaves. The cake was my traditional chocolate fudge, topped and filled with white chocolate raspberry ganache.
This cake was designed for students graduating from Bible College. All decorations were made from gumpaste and painted with edible shimmer paints. The cakes were a dark chocolate fudge topped and filled with a white chocolate raspberry ganache.
This was my first attempt with fondant, square cakes and rolled roses!
This was a 4 layer chocolate fudge cake with a raspberry chocolate ganache filling and frosting. The fruits and veges were made of marzipan. Accents included wheat, eucalyptus, etc.
My first attempt at rolled fondant roses and carving cakes! Covered with fondant and painted with a mixture of lemon extract and petal dust to give it a luster.
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