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12-inch round chocolate cake with Kahlua moistening syrup, torted, and vanilla IMBC. White and pink fondant roses on top.
This is a 9-inch round torted chocolate cake with vanilla moistening syrup, and vanilla IMBC and chocolate IMBC alternating in the layers. The design I used is from the epicurious website (Apr. 2007- Lemon-Raspberry Wedding Cake).
White Almond Sour Cream cake, two 8 inch rounds on bottom and two 6 inch rounds on top, with white buttercream frosting, pink buttercream roses, and pink fondant roses on top, plus oyster pearl dragées. I used a quilt impression mat on the sides.
There are a lot of firsts in this cake - first stacked cake, first use of an impression mat, making drop strings, etc. I'm trying out different techniques for practice for my beginner's cake decorating community college class. I need a lot of practice! It's a WASC cake, 8 inch and 6 inch rounds with buttercream icing, and royal icing flowers on top. I used wooden dowels in the bottom layer, and a wooden dowel from top to bottom. I hope it holds up during transport - I'm taking it to work tomorrow for my co-workers to enjoy.
This is a 9 inch round spice cake with peanut buttercream plus vanilla buttercream frosting for the border and flowers.
My first Halloween cake, I'm just learning to decorate cakes. It's a 6-inch cake two-layer cake. Any comments are welcome - I'm learning something new with every cake.
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