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This is a cake depicting a microbe (enterococcus faecalis), made for a microbiologist to celebrate completion of her thesis. She asked for a German chocolate cake, which was great since the coconut pecan icing gave the perfect texture for the bug (according to the picture I worked from). Looks gross, tastes great. They asked me to put "You're the Sh*t" on the cakeboard since this little bug is typically found in the digestive tract. A bit tasteless, but a fun cake to make. Thanks for looking.
These are vanilla citrus cupcakes made as a side decoration for a wedding (they are serving sheet cake--I'm in MN and the wedding is in ND, so I was glad to not have to make the sheet cake too!) Dipped in heated Duncan Hines vanilla icing ("Hello, Cupcake!" technique). I piped the ivy (Wilton Leaf Green and Kelly Green tube icing) with the regular leaf tip (352). (FYI, I usually make my icing from scratch, but because these were being shipped I needed something a bit sturdier--the dipping technique gives a beautiful smooth matte finish and also dries a little harder than buttercream, but tastes better than royal icing). Thanks for looking!
This is my first attempt at FBCT--I learned a lot. I made this cake for a little boy's 7th birthday (he loves Monopoly). Child and mom were thrilled with the cake, although I was frustrated with some of the cracking that occurred with the transfer. Still, a great learning experience and a fun project. :o)
These are some jumbo Wizard of Oz cupcakes I did for a friend's birthday; she is obsessed with the Wizard of Oz. The cupcakes themselves are vanilla Duncan Hines tinted with Wilton gel colors (see other photos in set). I'm somewhat happy with the way the designs turned out, though I was tired by the time I did the "Surrender Dorothy" piping. Still, a fun project for a friend! Thanks for looking. :o)
Done for a baby shower with an Alice in Wonderland theme. This is my first SUCCESSFUL topsy-turvy cake, but my 3rd attempt. Red velvet doctored mix, cream cheese icing filling, and cheesecake flavored buttercream. Blue diamonds and pearls are MMF; the rest is buttercream. A fun cake to make!
This is my first attempt at a lamb cake, made for a friend's daughter's 2nd birthday. Done all in buttercream using the standard WASC recipe. I was pleased with this one. I also made cupcakes to supplement the cake (see other pics).
A friend's 30th birthday cake, which started off being really heinous and was actually saved by the candy tattoos. Note to self: never use cake spray again. Note to self: topsy-turvy cakes are your enemy. The party theme was "Rock Stars" so I thought that a tattoo cake would be appropriate. I used Sailor Jerry tattoo designs and traced them in candy coating. The tattoos turned out much better than the cake itself. Actually this topsy-turvy went way better than my first attempt. Definitely a learning experience. These cakes are complicated and annoying, but also exhilarating. And considering this one survived a 50 mile car trip (unstacked, of course), I'm pretty happy with it. Really, NEVER using cake spray again. Evil. This was a White Zinfandel cake with strawberry filling and 2.5 recipes of buttercream.
My parents' 40th anniversary cake. They were married in Virginia (hence the dogwoods) and now live in North Dakota (hence the prairie roses). Everything here except the bee is edible. This cake represents the bottom layer of an attempted topsy turvy cake, and the top dome is also cake. The other topsy turvy layer didn't survive the 500-mile drive, unfortunately. All flowers are MMF with buttercream centers; all leaves and pearls are fondant. The entire cake is edible except for the bee on top. This was a white wine cake with Chambord-raspberry filling.
Third fondant cake; first bridal shower cake. The bride's colors were light and dark pink and celery green. Her dress sports a pressed white flower (which I tried to capture on the front of the cake with the dogwoods). The green fondant misbehaved on this cake--too wrinkled like elephant skin. Ick! Not my best attempt; clearly need more practice. All flowers, leaves and pearls are fondant. Also: first attempt at brush embroidery technique (on green layer)...need to use a bigger brush next time! White wine and Triple Sec cake with raspberry filling.
My first attempt at a fondant-covered cake. Made for an engagement party, in the style of a Tiffany's box. The bow is flatter than I wanted it to be. This was definitely a learning experience! Cake: four layers, alternating chocolate and vanilla (produces striped pieces--very cool effect). Raspberry filling. Fondant flavor: vanilla and almond (like buttercream). *This cake uses MMF.
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