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My mom and I made this cake for my birthday at her house this weekend. The only decorating supplies she had were one 3" offset spatula that I gave her! It's not the best HK cake out there, but I was pretty proud of how we did with no supplies :D Guinness chocolate cake with raspberry filling and whipped cream frosting, jelly bean nose and eyes and licorice whiskers.
The wedding was very whimsical; the bride and groom chose penguins because they mate for life. Her original request was for stripes and polka dots, while he wanted something a little more "cool". So I tried out the gelatin technique for making bubbles. They both loved it and I love the technique! The toppers and stripes were made with fondant strengthened with tylose. I also handpainted the stripes with grape luster dust to match their colors. The cake was moist chocolate cake with salted caramel buttercream, YUM!
I entered this cake into the WSSA competition for 2011 and won my category, yay! The theme was here comes the bride, so I chose to sculpt an elegant and feminine peacock to represent the bride. All details were done by hand, no molds, just a heart shaped cutter was used to make the tail pieces. Pillow and body were done with RKT. The peacock was done with fondant strengthened with tylose. All other details are RI and fondant. Navy tiers were airbrushed.
This was a chocolate cake with dark chocolate ganache filling and chocolate buttercream. The figurine and banner were made with gum paste. All the decor on the tank is made from fondant. My sister joined the Army on February 28th and is currently in Basic Training. Go Rachel!
Cake was a white butter cake with lemon curd and fresh raspberry filling. I used the Wilton sports ball cake pan to make the body of the teapot. The bird nest, spout and decorations are fondant. The bird and the handle were made from gumpaste.
White cake with strawberry and whipped cream filling. Fondant decorations :)
This is a my size Barbie Quinceanera cake I did this past weekend. The cake itself is two feet tall, with alternating layers of chocolate, vanilla and red velvet cake with vanilla and chocolate buttercream. The outside was finished with fondant ruffles to resemble the birthday girl's dress. It took more than 80 pounds of butter cream, 30 pounds of fondant and 25 full sheet pans of cake to make this cake!
All hand molded and sculpted. Airbrushing and handpainting- Gumpaste, fondant and marzipan- Rice crispies were sculpted and used for the fish and portions of the wave.
Dark chocolate cake with ganache filling and Swiss buttercream. Covered in fondant, all decor and people were hand painted/molded/sculpted and made with gum paste.
I made this cake for my final in Advanced Patisserie. The ruffle is 50/50 gum paste and fondant and the decor is all royal icing. I also used ribbon and fresh flowers. This was my first square wedding cake, first time trying out the quilting effect and using the ruffle technique!
Made this one in my Advanced Display Cakes class as well. We are just truckin' along :D
I made this nolvelty/sculpted cake for my Advanced Patisserie class. I think I'm going to go over it one more time with the airbrush to antique up the white colors. He is covered in fondant, with a 50/50 gumpaste/fondant robe. All the cutouts and the tie around his neck are also fondant. All the details are royal icing.
This was the second fondant cake I had ever made. It definitely has some lumps and bumps, but overall I was really happy with it and everyone loved it. -Homemade MMF, chocolate cake and raspberry filling.
Hazelnut and cherry cake, buttercream and marzipan cherries
Spongecake layers with fresh strawberries, whipped mousseline cream, and fondant decorations. Made this as a surprise for a friend :D
I made this cake in my Advanced Patisserie and Display Cakes class. It's the second time I have attempted a buttercream cake. I got the idea for the design from a sweater I was wearing :)
I made this cake for the 2010 WASSA Cake Show and Sugar Artists Competition. It was my first time entering a cake in a competition and the first time I had made this particular cake. It ended up taking home Best in Beginner's Division, Best in Novelty/Sculpted and Best in Show, Runner-up! I was very excited to do so well at my first competition! Everything is entirely edible and made with either gum paste, fondant and royal icing. The dirt was a mixture of oreos, graham crackers and sanding sugar.
I made this cake for my Advanced Patisserie and Display Cakes class this week. I used fondant, gumpaste and handcut and painted everything. It was a lot of fun to make and took about 6 hours.
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