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So very excited, this was my first real wedding cake! So relieved nothing went wrong...! A vintage style 3-tier wedding cake, made up of 12", 9" & 6" tiers. Bride's choice of design, from the Cotton and Crumbs' school of design, I only hope I did it some justice, I love their cakes. Carrot cake with cream cheese filling, followed by Red Velvet with the same filling, and the bride's favourite - Victoria Sponge with raspberry conserve and vanilla buttercream filling. All baked from scratch, using free range eggs, real butter, organic oil and alcohol-free vanilla extract. Decorated with hand-moulded sugar roses and piped pearls. Lace border was real lace and the 'stand' is actually a 16" polystyrene dummy i covered in pink ribbon then more of the lace on top of that. Worked out well.
4 tier dummy cake, was just wanting to display the flowers I'd been working on. I broke a fair few in the process of getting them in position! I'd imagined I'd have a fuller cascade of flowers for this, but I think it turned out OK without being too busy. I know it's not in the slightest bit accurate or how it should be done, I just wanted it to look pretty! TFL
I have been wanting to try the piped lace effect for a while, so came up with this design for a dummy cake. Piping in black RI (I used the super concentrate black to colour) with tips 4, 3 and 1.5. Anemones are gumpaste. Really pleased with how it turned out, but need to improve on the lace design next time. TFL :)
I was inspired to turn the birdcage cake into a wedding cake, and here is the result. One of my first dummy cakes for my portfolio. I'm happy with how this turned out, although the floating butterflies tier wasn't quite how I'd imagined it. I used 10", 8", 6" and 4", with a real cake dome on top of the 4" dummy to get the shape. I also used a 2" high, 4" diameter dummy for the separator tier which I wrapped in ribbon and glued on the butterflies with RI. All the flowers were gumpaste with edible pearls.
Vanilla Bean cuppies with dark chocolate ganache. Using a tutorial from CC and advice from my cake buddy, I made this little tree using a 6" polystyrene ball, a wooden dowel and a plant pot filled with play sand for support. Lots of things to change for next time, the ball needed just over 2 dozen cuppies to cover, I only baked 24. I made a batch of ganache, 300ml of cream and 300g of chocolate, wasn't enough to do all of the cakes, would use 400/400 for this many cupcakes. Wooden dowel was not enough support for the tree, as after all the cakes had been attached and ganached, it became quite heavy, so was swinging round from the slightest touch. Next time, I would use a thick rod, a taller pot (to hold more sand for extra support) and also somehow maybe stick some styrofoam at the bottom of the pot and push the rod into that so it doesn't move, which it did even with all the sand. Any more tips much appreciated!
I had made macarons (my 2nd attempt) and made a cake just to decorate it with them as I'd seen in magazines and the like. Plus I had lots of fresh strawberries to use up. So I made a strawberry cake, using the scratch WASC recipe (whole egg version) and subbed the milk with strawberry puree and the almond flavouring with strawberry extract. I made a strawberry BC using strawberry puree, which was really delicious. Covered in chocolate ganache and the macarons.
These were chocolate cupcakes with chocolate icing (both made with real chocolate) and decorated in fondant and edible pearls. I had some little heart cutters so I made a little collection of designs around that idea. I used gold dust and spirit to paint the gold hearts and pearls, and dusted with pearl dust to get the pearlized look, I also used one of the border cutters to emboss the icing and cut out of that the embossed white hearts. TFL!
The whole cast of In The Night Garden (British infant's TV show) feature in this cake for my son's 2nd birthday. Middle 8" tier is Chocolate Mud cake, side 5" tiers are Lemon Sour Cream, one 3" high and the other 5", all filled and frosted with with cream cheese icing and covered with fondant and fondant accents. I got terrible bulge in the middle tier over night once I'd decorated and placed everybody, and didn't have time to make any last minute decorations to cover it up, was so upset after all my hard work of making all the models, it was my first time making models so I was happy with how they turned out at least.
Wanted to try a banana recipe so made these for work. Used the 1M tip and topped with little gumpaste flowers and pearl centres.
My first baby themed cake for a colleague at work expecting a girl whose initial will be M. 8" square WASC and 6" square Choc Mud cake, both filled with real raspberry SMBC and iced in creamcheese buttercream, then covered with fondant. Carriage, clothes, plaque and butterflies were made from 50/50 gumpaste fondant mix. The clothes i hand cut, the carriage i used the wavy round pastry circles to make the body and wheels. The trees, clothes line, cloud and polka dots piped with RI. Inspired by Mellisa Diamond and many other clothesline cakes on here. There were a few bumps on the road but it turned out much better than expected in the end. I also used bubble straws as support for the first time in this, and it survived a bus and tube (subway) ride into work cradled in my arms, so they worked out well!
I made this for my mum as it was Mother's Day here yesterday. As spring is currently springing, I wanted to try making Daffodils, inspired by Cakejournal tutorial. Also followed her recipe to make the raspberry mousse filling, which was so easy and tasted lovely. Another first for me was covering the cakes in chocolate ganache, which was surprisingly easy to work with, although I need a lot more practice to get a smooth finish! Cake itself was choc buttermilk, recipe based on Smitten Kitchen's raspberry buttermilk cake, but I added some melted choc to it.
This was a last minute request for a charity raffle at work, luckily I had frozen a left over 6" square from my parents' anniversary cake. Almond and Sour Cream cake with White Choc ganache and Almond and Lemon buttercream. I've seen so many of these beautiful blossom cakes on here so finally had my chance to try one out. I think it would look quite impressive as a multi-tier wedding cake.
My first WASC from scratch, recipe from the forums using whole eggs, tastes lovely! I made dark chocolate ganache for the bottom and top tier and white cho ganache for the middle. For the buttercream I mixed almond extract with lemon extract and it tasted amazing. The tiers are 6", 4" and 2". I've been wanting to try a mini version of a wedding cake for a while for a couple of reasons. First, I thought it would be easier ,second my family don't really eat cake so it would go to waste if I made a full size. Plus they look so cute! I made this for my parents' 33rd wedding anniversary. I made pink gumpaste roses on top, my first try at gumpaste roses, I had made fondant roses before. Alhtough a bit bumpy Iwas pleased with the overall look, I think the roses made the cake.
Basketball court cake for my husband who's a fan and ex-player. Chocolate cake with cream cheese and oreo filling and crusting cream cheese frosting. This is my second buttercream cake, so it's not very smooth! Plus the recipe I used for the cake was very moist and light, not really ideal for cutting and stacking the tiers, it threatened to fall apart a few times whilst decorating! So just glad it all vaguely resembled a basketball court in the end! I was inspired by the tutorial video on mycakeschool.com and other cakes on here.The hoops are gumpaste attached to lollipop sticks.
Found a Swedish folk art design for a colleague's birthday cake (she's swedish) and wanted to try painting so here is the result. Chocolate cake with Oreos and cream filling covered in fondant and painted with gel colours mixed with rejuvenator spirit. The board I covered with pleated tissue paper. I didn't have time to put much effort into the plaque on top which is a shame as it could have looked much nicer.
4 tier ivory practice cake. Only the 2nd tier from bottom was real cake, the others were dummies. All fondant except for the top tier piping. Pleats at the bottom, fondant roses on the 2nd, lace and pearl border on the 3rd and bow and royal icing piped dots on the top tier. Apart from the roses which I had done before, it was my first attempt at all the other techniques, and I was quite happy with how it turned out.
made this cake to welcome home a friend from a posting with the UN. Printed out the UN logo and used a craft knife to cut out and make a stencil. Then used RI to stencil the logo on, it worked out pretty well. It was my first time making and using a stencil. then i wrote out some member states on the side of the cake, which had the dreaded bulge! it was a blue velvet and creem cheese combo.
my second time trying cake pops, of course i made the mistake of using GEL colours to colour my white chocolate...uh oh...nevermind, they still turned out ok. stuck a heart on each and sprinkled sparkle dust. oh they were brownie pops not cake!!
my first wedding cake for my cake class. I made 29 no-wired roses for it, and was planning on having some black ones to match the ribbon but I couldn't make the fondant black enough! I added a bit of Tylose powder to the fondat to make it dry harder.
a birthday cake for a friend who is a doctor and a star wars fan. Choc fudge cake with oreos and cream filling and choc BC, covered in fondant. flames and star wars logo are RI, inprired by CC cakes, and pill bottle and syringe are RKT covered in fondant, stethescope and pills just fondant. My first time modelling anything or even buying RKT in my life!
Football shirt cake for my brother. Red velvet and white cho & cream cheese frosting - first time I'd made red velvet, was very yummy!! All decorations hand-piped with royal icing.
Wanted to try the runny chocolate ganache look on a BC cake, I haven't done a BC cake before. But my ganache was too thick.
Only my second cake, ever, so excuse the cracks and bumps and big red splodges!! I wanted to do a nautical theme for a relative's baby and was of course inspired by all the lovely cakes here. 6" Chocolate sponge cake with chocolate buttercream filling and covered in fondant. All the other decorations I piped with royal icing straight on to the cake, apart from the boats which i piped onto to baking paper and let dry a couple of days before hand. My favourite part was flooding the board, it went on so smoothly.
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