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This is the extra cake I made because there was a lot of batter left over. It ended up being my practice cake for the stringwork, so the strings are a bit shakier here. I learned the dots had to be very close together to keep the strings from falling onto the cake, so I was able to mend that aspect on the "real" one.
This cake is for a holiday party at work. It is a white chocolate raspberry cake with white chocolate fondant and oriental stringwork. This cake had to be flipped upside-down multiple times to pipe the strings. There is a lot of repair work in there, but it looks good until you get up close and personal with it.
This cake had so many problems, absolutely nothing went right. My friends asked me to make a German Chocolate and White Chocolate cake for their wedding. This is not my best work, I know they'll love it but I am not very proud of it. The biggest plus side is that I know it tastes great.
The cake is white cake with vanilla buttercream and a homemade white chocolate fondant. The fondant didn't turn out well, but I didn't feel like remaking it since it is a holiday cake for work. All decorations are royal icing. The snowflake on top was done with brush embroidery and some luster dust to shine and sparkle. ^-^ On the sides you will see my first ever attempt at Australian stringwork, a wonderful experience that was so much easier than I expected.
Well I promised my coworkers a cake, and here it is. They thought it was amazing, but it gave me a lot in learning experience. It was sinking under it's own weight from the start. I wanted to pick it up and throw it about three separate times. All buttercream, free-handed the continents.
My mother's friend wanted a Harley themed cake for a coworkers birthday. I had so many issues, but I got to try so many new things. A chocolate buttercream that wouldn't smooth out (hence the tire treads to hide the texture), a FBCT for the Harley logo, and the chocolate flames were a new thing too. I think the Birthday Guy is going to love it.
This little ganache cake is probably about 4 inches around the base and 2 inches for the top tier. It's chocolate with Hibiscus fondant accents. I made this cake for Gabriel Iglesias and got to give it to him personally. He seemed to love it, so that made me super happy.
This was going to be my final cake for Wilton Class 4 but I got sick. I finally got to make it. It's a strawberry cake with whipped ganache and fresh strawberry filling covered in ganache and then fondant. The tiger is made of a fondant/gumpaste mix and hand painted.
I did this cake using jammjenks method for buttercream camo. I asked my brother what kind of cake he wanted and all he asked for was funfetti so I decided to try my hand at camo. The dogtags are done with fondant painted with silver pearl dust mixed with a little bit of black gel. I had a lot of fun making this cake and it only took 4 hours including bake time!
This is the second cake for the fondant and gumpaste class. My teacher said it would be an ugly hodgepodge cake and I decided to make it look good. Base is a yellow fondant with a fondant/gumpaste drape, brown diamond overlays and diamond accents.
This is a pink vanilla cake with all buttercream covering and decoration. White base with light pink continuous cornelli lace on top and dark pink drop strings and dots on the sides.
The cake is strawberry and yellow covered in white fondant with a ruffle, blue string work and fondant roses and leaves. This is my final cake for the Wilton Course 3.
This is my first fondant cake. The lilac fondant got too dry and cracked all along the corners so I put the ribbons across the cake diagonally to hide them and used a few different tips to cut out the circles to add dimension and cover any additional flaws. Took about 3 hours to decorate with fondant, but was worth the effort.
The bottom layer is yellow cake the oval is chocolate. Iced and decorated with buttercream. The tree is an ice cream cone and the snowman is carved and covered marshmallows. The only inedible part is a toothpick to hold up the snowman.
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