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6" White & Chocolate cake filled with white chocolate cream, covered in ganache and MFF. Fondant bow, name & rolled roses. Camera phone pic, bad resolution.
A 6" white cake covered in ganache. Filled with white chocolate cream. Covered in MFF. Hand cut fondant flames (thanks DH), gray fondant numbers brushed with silver dust to get "chrome" effect. Camera phone pic, bad resolution.
An 8" and 6" yellow cakes with vanilla filling and buttercream frosting. Chocolate fondant tiki hut. palm trees and "drift wood" piece. Pirouette cookies around 6". Fondant water around 8". White chocolate sea shells dusted with luster. Gum-paste hibiscus. For my BIL bday.
This is a 2 layer yellow cake with buttercream and MMF. First time for any of these decorations (letters, symbols and checkers! I'm a newbie!) and had to paint checkers because I cound't make black fondant. I made this because I was making a cake to take to our friend's home this weekend and thought I would just put a bow on it and some other cute things. Well, I remembered HER husband's b-day was later this month and we weren't sure we would see them so MY husband suggests doing a Triathlon cake since they both have competed together! Total change from just a BOW! We did it the night before and finished the morning of! A bit messier than I would prefer but I saw this as a practice cake! :-)
This is the the 2 second cake I did in my class and we used the figure piping technique. This was a yellow cake with vanilla buttercream. It was a fun cake to make and I enjoyed seeing how the bag striping came out! TFL
I made this from 2 leftover layers I had from another order and is the final cake we did for class 1. The top is chcolate fudge and bottom is yellow. It's covered in Indydebi's BC but it gave me some trouble this time and didn't smooth well also I didn't support my layers so when I tiered it the bottom got a bit smashed. I did all the flowers individually out of BC using #224 then applied them and added the leaves using #352. I love the classes and learning different techniques but never feel like I have enough time to do it the best I can. I'm always the last one! I have a lot more to learn and more practicing to do! TFL! Pic is with my phone so not too clear.
This is my first MMF covered cake with MMF bow and decals. Cake is white with buttercream filling and frosting. It was delicious!
This is a 6 inch (I believe) 3 layer chocolate fudge cake covered in fondant and chocolate covered cherries.
This is my very first birthday cake order! I used recipes and technique's ALL from here, CC! I make an 8", 2 layer, yellow cake bottom and 6", 2 layer, chocolate fudge cake top. After trial and error with a chocolate buttercream frosting that did not smooth like I was hoping I switched to a chocolate ganache to coat the cakes. Not as smooth as I was hoping but that is due to my lack of experience and technique. Top cake was filled with black cherry and bottom was ganache. I also used store bought fondant to make a bow and some flowers dusted with luster dust. I only used ivory buttercream to put dots around the seams of both cakes. I enjoyed every minute of it and the 12 yr old absolutely loved it!
This Diego Birthday Cake is a cake for my three year old. My first attempt at "cake decorating". Usually I just ice and put a candle on it. This year I used 3 - 9" cakes with one of the cakes cut in half and stacked to create the "mountain or hill". A total of 4 layers. I have always preferred Duncan Hines' Butter Recipe Golden, it's always moist and yummy! So for this cake I used 2 boxes to make 3 cakes and about 12 cupcake cones. After baking, filling and stacking the cakes I covered them with chocolate icing and chilled it. Then I added the blue river/waterfall (bottled icing with tips), the black "rocks" (bottled icing with tips) and finished with green tinted from white icing for the border for some "grass". I positioned the figures, added a bit more grass and was done! Much easier than I thought but still took a couple of hours from start to finish. I also made cupcake cones. I used a stencil to outline hair and fill in with melted chocolate. Chilled them, peeled them and placed them on iced cupcakes. I got the skin colored icing from mixing chocolate and white. Used red bottled icing with tip for mouth and did eyes using the white frosting put in a ziploc bag with corner cut and then chocolate icing done the same way then a dot of black from a bottle. Fairly easy, great for the little ones to handle without using a knife or plates! I know I didn't do everything "professionally" but like I said "my first try" and mostly I used what I already had on hand.
This is the first cake I did at the cake classes I am taking. It uses Wilton supplies and techniques. I started with a 2 layer 9" round Duncan Hines strawberry cake that cooled, was chilled, trimmed and filled with vanilla store bought pudding. I then covered the cake with light blue thin consistency buttercream frosting. Chilled again to set icing quick and using a Viva paper towel I smoothed out the cake to get a nice, smooth surface. At class I traced a rainbow pattern using piping gel on wax paper, transferred that to my cake by turning the paper over on top of cake, centering and using a brush to press the gel to the cake. Next I used medium consistency buttercream in 4 colors (red, yellow, green and purple) for the rainbow using a #16 star tip and making 2 rows of stars for each color starting at the top. After that I used med. consis. white with same tip for the clouds to drop a straight line at bottom of rainbow on each end then went back over with a "fluffy, full" zigzag trying to start a bit narrow, then widening in middle and back to narrow (still working on that). Then putting a small zigzag on top for a fuller cloud. I then placed white stars around the base. I finished the cake with Med. Consis. blue and #3 tip to write the words. I didn't center the first word thinking I might have room for 2 words on first row. Oh well. I'll know better next time. I had a great time making this cake and was amazed at the ease of it. The most time consuming part was making the icing and dividing it into the colors that I needed. It tasted very good and I used a slightly different buttercream to improve taste but was still too sweet for my taste. I plan to research this more and find a good one. Hope you enjoyed my write up and I'll try to post one each week for each cake.
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