When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue.
This is all cake head and body. Arms are RKT. This is my first time using the Satin Ice Covering Chocolate and Satin Ice Chocopan Modeling Chocolate and I'm in love. It was all sculpted cake. The structure is Masonite board and threaded rods. The face was covered in the modeling chocolate and the body was covered in the covering chocolate. Everything was hand painted with gel colors. The hair is corn silk airbrushed. This was really a fun cake to make.
I made this for my cousins groom cake for a surprise. I live in Florida and made this in the condo in California with very limited supplies. What a difference going from tons of humidity to almost zero humidity. It was made of white cake with chocolate buttercream. The neck to the bottom of the lip was rice krispies and the rest was cake. I made the structure with threaded rod and masonite boards, disassembled and reassembled in Ca. It was covered in a combination of modeling chocolate and Satin Ice fondant and airbrushed in TruColor.
This is my piece for the World Animal Day 2016 collaboration hosted by the super talented Sharon Spradley. This was my first collab and I was super excited to be asked. We had to do an animal from our native country. My country being the United States I thought there would be nothing more fitting than the American Bald Eagle. I chose this not just because of the obvious reason but also in part due to my Native American heritage and the other part due to it’s amazing climb from being almost extinct to thriving. I encourage you to go over to the collaboration and check out all of the amazing cakes that were done for this collab. My cake body was covered in chocolate as the under layer. The feathers were made with a mixture of gumpaste, modeling chocolate, and fondant. Each feather was painstakingly cut veined and dusted by hand using a leaf cutter and vein mold. The head and feet were done using modeling chocolate and covered in fondant and the eyes where made using isomalt and an edible image. The cake was dusted and airbrushed for color and depth. https://www.facebook.com/worldanimaldaycollaboration2016/ https://www.facebook.com/tammymashburnsedibleart/
It was an honor to be asked to do a cake for Cake Central Volume 7 Issue 3 int the "Blue Geode Wedding Cake" section. I was on my way out the door for a week long family vacation but I figured why not it would give me something to do while everyone was sleeping. I packed everything I would need (so I thought) and researched on the way. I certainly found out that I did not have what I needed and the nearest store was well over an hour away so I had to make do. The design elements were all from nature. The Geodes were made using gumpaste and sugar with silver leafing accents. The top tier over lapping design was from a picture of the center of a palm leaf. The double barrel was just fondant colors mixed to mimic marble stone and hand painted with silver accents. The bottom tier design was from a picture of flat white coral that was stacked. Each piece was cut and shaped by hand using fondant. I have to give a big shout out to my husband and son who crossed a river with my cake jumping from boulders and wading in the little rapids so that I could get just the right pictures.
This cake was done for a fundraiser. Each layer was a different cake and filling combination covered with chocolate ganache and Satin Ice fondant. The broach was from a mold I made using red isomalt and the outer edge was done using a Wilton mold and then painted silver. The flower was made with Satin Ice gumpaste and dusted a garnet red. My flower and broach base were both dried using my new fondant dryer by Cake Structure it was amazing. This was my first time using it and don't know how I ever did without it. The checker pattern on the bottom was made from Satin Ice fondant as well. The rhinestones were the only non edible item on the cake. Last but not least the entire cake was airbrushed in a pearl.
I am sorry I messed up the last upload of this cake so I had to redo it. This cake was done for the Cake Central fashion magazine Vol6 Iss4. It is covered in Satin Ice fondant. The beads are made of Satin Ice gum paste some were done by hand and others were done by a mold that I had made. Each bead was hand stained for an aged look. The topper was made using two wire rings and each bead was hand made on the wire and then stained. The tan top tier and the angled corners were made using a Wilton mold. The flower was made using gum paste and the twigs were made with chocolate.
This is my competition piece for The America's Cake and Sugar Craft Fair 2015. It was my representation of the real Florida. This cake is inspired by a local artists that carves figures out of local tree logs. The panther and the deer were carved and then covered in modeling chocolate for muscle structure and then covered in Satin Ice fondant. They were air brushed and then dry brushed for a little texture. The tree trunks were covered in Satin Ice fondant using a combination of a bark mold and bark made by hand and then additional texture was added. The bark was then airbrushed for depth. The antlers were made of a technique of paper-mache using wafer paper so that they would be light enough and then covered in modeling chocolate and airbrushed and dusted for additional color. The palms were made of wafer paper and then airbrushed for color, The pine cones were made of modeling chocolate and fondant mix and then airbrushed and dusted for additional color. The mushrooms were made of gumpaste and then the tops were torched for color and texture. The sign was made of a printable image, and the top tier was a hand painted scene of a Florida black bear.
This cake was for the North Florida Cake show and competition. The theme was “couture dress”. This cake was inspired by a dress made or recycled paper. The leaves and loops were made of fondant/gum paste cover with edible images and hand cut. The images were all things inspired by nature. The flower was made of gum paste and air brushed with red and a salmon pearl for a little shimmer. The color was set on a stark white to give it pop and the board was left with all white fondant to not draw away from the colors of the cake. It consists of 28 edible images sheets, 10 lbs of fondant, 3 lbs of gum paste and 7 dummy cakes.
This was my first attempt at doing sugar work with isomalt. I had a great time an learned a lot. This cake had 3 different flavored layers, chocolate,strawberry,and vanilla.
All edible, shoe and flower made of fondant.
All edible, tree and snake made of RKT covered in chocolate. Log was cake rocks and boulders made of candy and sand is brown sugar. Stands 4 1/2 feet tall.
This was for my little cousin she loves Minnie. I really wanted to do the ruffle technique and it was so much fun. The Minnie sticking out of the cake was made of fondant using my cricut cake machine. The hat on top was a foam dummy cake covered in fondant
Premiere Designs Jewelry bust with necklace.
Angry Birds cake bottom and middle layers were cake, big bird on top and all small birds and pigs were RKT covered in fondant. The nest, eggs, an logs on cake were tootsie rolls. This cake was so much fun.
Baby shower cake done in buttercream with fondant decorations baby feet and legs were RKT covered with fondant.
This cake was 5 feet long and also includes 2 round cakes one for the sun and the other the moon. All different cake flavors buttercream filling and covered in buttercream.
Sombrero made of cake hand carved. Skull and maracca made of RKC and covered in fondant. Jewels are made of isomaly all was hand painted and air brushed.
Crown was handmade of royal icing and jewels were made with isomalt. Shoe was made of gumpaste.
All mini cakes were white cake with buttercream filling covered in fondant. The large dress and round cake were white with a strawberry filling. These were made to look like pageant dresses for a group of beauty queens.
Round cake was a chocolate with chocolate buttercream filling and the shoe box was a white cake with a strawberry and buttercream filling. The shoe and bra were made of gumpaste and hand painted. The shoe was had a swarovski bracelet and the bra was decorated with a swarovski necklace.
Purse cake with chocolate decorations. Orange cake with raspberry and whipped chocolate ganache filling.
ANNIVERSARY CAKE
Entire cake made of carved cake covered in fondant. Sail made of canvas.
Abita beer keg with RKT decorations.
(if this is a private computer)
Yes please, register now!
