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This was a from-scratch lemon cake with freshly made lemon curd filling, "Fluffy American Buttercream" and royal icing flowers. I generally make a Swiss meringue buttercream, and this was the first time I tried the "Fluffy American Buttercream" from the recipe section on this site.
I made this for my older nephew's graduation. The design comes from the 2011 Wilton Yearbook-- the original has the cut-outs of graduates all the way around the second tier, and more of the caps on the top tier. I used styrofoam for the bottom tier. The metallic gold areas were done with an airbrush.
I got the inspiration for the little owl cookies from a yahoo search and was really pleased with how they came out. I snapped the photo before I did a bit of rearranging to deal with the disappearing star in the back and the gap in the center back... LOL, I do not know what it is about cookies with faces, but I do not like them to be hidden! All the decoration is royal icing.
This was one of those last-minute, 2 a.m. cakes, decorated strictly to please my youngest nephew. The snowflakes were made by pressing a tip 2D (dusted in cornstarch) into the fondant and then cutting that out with a number 12 tip. I didn't have any cookie cutters with me so I had to cut the trees out by hand. The squirrel in the center was a joke-- the squirrels in my home town are apparently taking over, and my mother and brother detest them. Everything was dusted liberally with pearl dust, including me.
I made 25 cupcake bouquets for my annual Master Gardener luncheon. I made three flavors-- Guinness stout w/brown sugar meringue buttercream, vanilla buttermilk brushed with Grand Marnier syrup, filled with orange buttercream and iced with meringue buttercream, and chocolate brushed with Framboise syrup, filled with raspberry buttercream and iced with meringue buttercream. One bouquet was just piped with a swirl instead of the flower used on the others, because they were plain and contained no booze!
Guinness stout cupcakes with brown sugar meringue buttercream.
I made these for a gathering last year. I surprised myself with how fast I could bake and decorate when absolutely necessary-- usually I'm slower than molasses! I'm sure I bookmarked the inspiration photo here on cake central, but it seems to have disappeared from my favorites (I'm assuming it was removed).
I had a fun time with this one, even though I finished the cookies in a rush and at the very last minute! I went back to put in the additional black lines on the blue part of the butterfly wings, but it just started looking funky so I left them as is. All decoration is royal icing.
This was a dark chocolate cake, torted and filled with raspberry buttercream and then iced and decorated with meringue buttercream.
Some of the cookies I made while visiting my family at Christmas. I was so taken with the snowman cookies posted by LorenEbert that I had to give them a try, and they were a huge hit! The cookies were all flooded with royal icing, with additional details also piped in royal icing. I also used decorating sugars and edible pearl dust on some of the cookies.
This was for my sister-in-law's birthday. The pansies and buds were all piped with royal icing.
I made this bouquet to demonstrate some techniques to my class. I would have loved to have had another three or so cookies with me to really fill it out. This one was a lot of fun to make! The cookies were flooded with royal icing and then allowed to dry, and then the designs were piped with royal and immediately sprinkled with sanding sugar.
Since the big balloon fiesta will be starting this coming weekend, I thought I'd try out my new hot air balloon cookie cutter. The cookies were all outlined in white royal icing and then painted with a colored glaze.
I made this as a bridal fair demo for one of the stores at which I teach. The cake was covered in chocolate fondant, the leaves and borders piped in buttercream and the roses were royal icing. It's hard to see in the photo, but I spatula-striped the bag and the outside edges of the otherwise white roses are a shade of palest pink.
My mother always orders b-day cakes from a lady in their town, but hadn't ordered one for my sister-in-law's b-day (the day after Christmas). We'd driven 330 miles... if I'd known, I could have brought equipment with me! My husband and I hit Hobby Lobby early on the morning of the 26th and I bought a whole bunch of new stuff to make this 10" cake. Good thing they had a "40% off all Wilton" coupon on the Internet that week, huh? :-)
I made this for a final session of a cookie bouquet class (I'm the teacher). Time was short and I have never piped outlines so fast-- it all seemed so sloppy but when I put it all together I was thrilled with the final result. The cookies were painted with a cookie glaze (Wilton's recipe) and outlined/decorated with royal icing. In the bouquet are two cacti, two boots, two horse heads, a longhorn skull, cowboy hat and three flowers.
What can I say about this cake, except that it's on the "loud" side? I had to make a couple of quick changes and it didn't come out like I'd originally planned, but I was very happy with the fondant roses. The 6" top tier was coconut cake with pineapple-rum filling, and the bottom 10" tier was lemon cake with lemon curd filling.
This was for a friend's 50th b-day, based upon the "gift box" cake in Porschen's "Pretty Party Cakes." I had jury duty and got a very late start. I prefer to bake from scratch but decided to try doctored cake mix. The resulting cake was very tender, and as I torted, filled, and frosted it, I kept knocking corners off! By the time it was covered with fondant, it was far from square. One side was bowed out after an hour's drive... I kept joking that THIS package the UPS man dropped more than once!
I _LOVED_ making this cake! The basketweave gave me some trouble, but at least I wasn't alone-- everyone in my class experienced the same issues, we all really spaced out our basketweave! ;-) This was butter cake with key lime curd filling.
This is my final cake for Course 3. It was a lot of fun but we all complained about how long it took to make our roses! :-) I was very fortunate-- both tiers survived the drive home without any damage. If I remember correctly, it was scratch butter cake with raspberry filling.
Made this birthday cake for a gentleman my husband works with. It's dark chocolate cake with strawberry cream filling and chocolate buttercream, all from scratch. The use of the piroulines cookies and ribbon was inspired by numerous cakes seen here on Cake Central!
My parents came to town on short notice, and I was lucky enough to have a cake in the freezer and a stash of royal icing flowers on hand so that I could throw this together rather quickly. Coconut cake, pineapple-rum filling and Swiss meringue buttercream flavored with coconut, vanilla and rum extracts-- all from scratch. Royal icing flowers include lilies, roses, violets and rosebuds, along with violet leaves.
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