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My first grooms' cake. Inspiration came from a cake in an advertisement for Cake Carousel... actually at the back of the Cake Central magazine! I got in touch with Cake Carousel in Dallas to see how they made the boots on top of their cake. Lo and behold! They have a mold. So, I ordered the mold... it was two halves. I have never worked with chocolate molds before, so I just winged it. I didn't have time to perfect the "melting" together of the two halves to form a single solid boot, so I just did two halves. First time, I did solid chocolate. It was TOO heavy for the top of this very moist WASC cake. So, I went back and did the molds again only as a hollow mold and it worked like a charm. I used some edible luster spray on a paint brush and "sponge" painted where I wanted the bronzed, shiny look. I placed toothpicks in the top of th cake to keep the boots from sliding off. For the rope accent, I wanted to draw detail from the bride's cake topper with the "love" knot. I had my husband show me how to tie a square knot like that and went with hemp and tied 8 different knots. Attached them with chocolate buttercream, which the cake is covered with. I know the icing is not smooth... I used too much milk when mixing it, so it wouldn't crust for me to use the Viva method... SO... I thought it looked a little more "rustic" with the imperfections... a look they were going for. What do ya think???
My first wedding cake. I used 14, 10, 6 in pans, double layers. WASC with almond buttercream frosting under Satin Ice fondant. I quilted the sides with a diamond "stamp" sheet. Satin Black ribbon attached to fondant with a little Crisco. The ribbon bled through to the fondant. I learned a lot from this cake and did not really make any money off of it, but that's okay... experience is worth something right? I just have to fix that in the future. :)
Cake is WASC with "luscious lemon almond" frosting... absolutely delicious! HUGE HIT!!! Lilypads and flowers are fondant, all other decoration BC. SPECIAL THANKS TO JANICEICING for my inspiration in her frog baby shower cake.
WASC cake, bottom is 12 x 12 x 2 (x2), top is 10x10x2 (x2), vanilla almond buttercream, covered with satin ice... my first stacked fondant cake. WOW it was heavy! haha. Learned a lot though.... :) Everyone loved it!
This is my first Dora cake. I did not want to do a FBCT because I am just not very experienced with them and don't think that many of them look good. I tried to replicate Dora's star mountain. This is a WASC cake, buttercream, with fondant accents, and a Dora candle. The "beach" is Nilla wafers.
Made this cake for a friend whose daughter "loves Cake Boss," so I assumed she would expect the cake to be fondant covered. She just told me that she wants strawberry cake and her room was just changed to giraffe, hot pink, and lime green. The cake is strawberry (Steady2Hands recipe) crumb coated and filled with strawberry buttercream (Lutie's recipe). MMF covered (first time!!!), giraffe pattern freehanded out of MMF. The letters are gumpaste cut with Funky Tappits. This was the most fun I have ever had working on a cake! AND FULL of firsts! First MMF. First Tappits. First Gumpaste. First Animal Print. First time with the strawberry recipes. haha. And it got huge raves! :) YAY!
Only instruction I received was "NO chocolate. Include some Fleur de Lis"... okay... so, there ya go... cake is WASC and covered in almond buttercream, fleur de lis and scrolls are stamps. :) Border is piped.
Made to resemble "Ladybug, Oh So Sweet" Theme... Chocolate cake, covered with all buttercream, ladybug baked in Pyrex bowl, head made in small custard bowl, secured with toothpicks (removed when given to Zoe for smashcake). It was a HUGE HIT!!! :)
I used a large, glass pyrex bowl for the skirt (baked at 325-350 for about an hour), but it wasn't tall enough, so I baked a 9 inch round as well. I ended up amputating Barbie's legs and my husband melted a hole in the bottom of her and inserted a dowel for security. I tried to match the icing to her torso as best as I could... it was all plastic. This was definitely fun to make.
All buttercream, silk gerber daisy, freehanded the font, cake was two-layer - WASC and chocolate with hot pink buttercream between layers. These were a huge hit!
This is a three tier strawberry cake, covered in buttercream. It is actually pink and green... not orange. I made a tiara for the topper, see the additional photo... but it cracked. As I was repairing it, I dropped it... then it was really broken. Ugh. Oh well... a learning experience for sure. Plus, I would suggest MUCH less detail in designing the tiara. Otherwise, you will not be able to pipe it. It was definitely fun to make. The mother helped with the decorations and polka dots.
FIRST OF ALL, THANK YOU KHALSTEAD for your wonderful tips!!! Here is my first attempt. I tried this with white candy melts, adding black Wilton candy coloring for the gray look when it was melted. I plan to luster dust it with silver on the final tiara. This one is a bit sloppy, so I think I will try to use an actual pastry bag and tip to achieve finer detail. I just melted the chocolate in a double boiler, thumbtacked a template to a dummy round cake, overlaid it with wax paper which was also thumbtacked to the dummy cake, then traced over it with a disposable bag (NO TIP, hence the sloppiness). I stuck it in the freezer after one layer was on, and repeated a few times. It started coming off the dummy cake when it was frozen, but I just added more chocolate to it as needed for it to stick again. Then I peeled off the wax paper. and Voila!!!
Hey all! I made this in a hurry with green buttercream, smoothed with viva paper towel (in a hurry, so not perfect), piped words and grass and border with buttercream. The Pumpkin bases are actually fluted muffins (lemon poppy seed) and the tops are mini cupcakes (lemon poppy seed). I attached them with toothpicks. I piped the vines, leaves, and eyes with buttercream. Was very fun!
This was baked in a Pyrex bowl, spice cake with maple buttercream. I carved the top just a little to create an indention for the stem. The stem is actually a small fluted muffin, lemon poppyseed flavor that I attached with a few toothpicks through the top of the pumpkin. The eyes and teeth are freehanded with black buttercream, piped with a #3 tip. The grass was with the grass tip. The vines were piped with a #3 tip. The leaves were the # 67 or #352 tip. Thanks for looking!!!
Hey all! This is my first cake to really get to play with. I baked it in a Pyrex bowl (TOOK FOREVER) and covered it with blue buttercream. The burgandy flowers were free handed with a #3 tip with buttercream as well. I intended to do brush embroidery, but liked the "solid" look. The scrolls are actually done with some stamps that I pressed into the crusted buttercream and then piped with a #2 tip and brown buttercream. It was SOOOO FUN! Thanks for looking!
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