When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
This was a chocolate cake with an amazing chestnut buttercream. As you can see, the frosting cracked while the cake was being moved. The cake was simply too heavy for the support that I used. The decorating job was a really quick one, but it still turned out nice (although I should have made a smaller wreath.)
This was a cake I made for my good friend, Julie's, wedding. It was a white butter cake with an unbelievably delicious raspberry buttercream (recipe from The Cake Bible.) It was frosted with white buttercream and the roses were made of royal icing. The roses were brushed with luster dust. As for the topper, I am not a big fan of toppers, but this one worked well. Otherwise, I would have loved to cover the top of the cake with more roses.
This was the cake for my son's first birthday. It is a rich chocolate cake with buttercream frosting. Lighthouse and shells are chocolate with luster dust. Beach accessories are gum paste.
This was my cake for Christmas this year. Inside, it was four layers of chocolate genoise cake with amazingly rich cherry buttercream. It was decorated with royal icing and ribbons. The tree design on top of the cake was pieces of ribbon with dots of RI and fingerpainted tree outline.
This is a cake I made last christmas. It wasn't planned, so it really is quite simple. I used a wide ribbon on the side and dusted the cake with sparkely dust, as well as added chopped nuts on top. The cake itself was chocolate with mint-flavored buttercream.
From Wilton's 2005 or 2004 yearbook
For Holloween
Chocolate sensation, and the first wedding cake I've ever made
(if this is a private computer)
Yes please, register now!
