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Caro contacted me over 4 weeks ago asking if I could make their silver anniversary wedding cake and I was honoured. So trusting, she gave me free reign interms of the design of the cake. Her only requirement was that it be chocolate! On speaking with her a bit more, I found out she had white, silver and peach as her colours and wanted if possible a horseshoe (for good luck). A few days later she sent me a few ideas that her gorgeous daughters liked, drapes, bows and roses. Based on her vision and the details she provided, I sketched this cake and she said yes! Every cake of mine is created with love but when its for family theres just a bit more of magic involved!
my folk art inspired cake which I created for Magazin Magie des Zuckers , August 2014 edition. The inspiration board sent out was Folk art inspired and I loved it the moment I saw it. Taking elements from the board, I added a few of my own....like all of my cakes, I wanted this cake to tell a story as well. I pictured a gypsy caravan, studded with bright and vibrant coloured rugs , shawls , scarfs some with hand embroidered cross stitch patterns and beaded necklaces- hence the bright red tier. I saw old Chinaware..which you could tell had withstood the time and travels as it had the cracked pattern on it- this I incorporated on top and bottom tiers- the cracked glass effect.
What brought Sara and Jason to Sugar Pot was one of my cakes that they liked the moment they saw it in the pages of the winter edition of The Knot magazine 2012! However , during their consultation, they loved the look and effect of one of my display cakes (this one was also created for an editorial shoot not too many moons ago!) and decided they wanted the bottom tier to have the rice paper cut outs. Based on the brides dress, I sketched 2 other possibilities for the designs and this is what they chose finally. The top tier finished with a pearl lustre, kept simple but elegant with a deep champaign fondant sash tied together with a handmade diamonte brooch.
Specially created for a cause very close to my heart...Cancer Councils Relay for Life. I designed the cake based on the elects of their logo and added gelatine butterflies as they symbolise hope. Gumpaste daffodils and leaves, gelatine butterflies.
No ONE else will ever know the strength of my LOVE for YOU. After all, you're the only one who knows what my HEART sounds like from the inside…..Happy Birthday Maaa…..I love you. - Prema Balachandran One of my last creations for 2013, and this one is dedicated to my Ma. When Aryan's class teacher contacted me in early October regarding a cake for her, I was excited. Having tasted my cakes before and seen some of my work, she was so kind and generous with her compliments. She said " You love what you and and I would love for you to create my cake". As if that didn't floor me, she went on to say, " I leave the design to you. I love shoes and the colour pink and I also know that you love to make flowers". Oh My God! a cake artists dream come true!! I know, how lucky was I?? I wanted the shoe to stand out, one of its kind and after a bit of online browsing,I found this gorgeous pair on a online wedding blog (apologies, I don't remember the designer's name!) . This was also the first time I was making a shoe. Armed with no shoe molds,and a few online tuts I slowly began to make the shoe. Every bit of progress was like reaching a mile stone….and after working everyday for 6 days on it, it was ready. When my little go to artist - Anya saw it on day 2 she said, "mum this one is going to be the best ever". And on day 6, she covered her mouth and looked at the shoe, speechless for a while and then finally said " I wish I could wear this".! Thats all that I needed. I love making sugar flowers and these flowers, berries, hydrangeas and leaves were no exception. I wanted to keep them white and thus chose to highlight them in shades of pink. This cake was truly a delight to make and the best part was to see the expression on Kristine's face when she saw her cake- indescribable- every cake artists envisions that. The Cake: Triple chocolate mud layered with French vanilla Swiss butter cream and iced with Belgian dark chocolate ganache. The shoe, flowers, berries and leaves handmade with gum paste.
Beauty is not in the face; beauty is a light in the heart….Kahlil Gibran I met beautiful Sandy at the wedding expo earlier this year. Two weeks after, and we were discussing her wedding cake. She had previously seen one of my cake designs and wanted something similar and after a while we agreed on this design. She had fallen in love with one of Yummy Cakes and Cupcakes design and wanted something on similar lines. We matched the flowers to those she had in the room and her bouquet. I think its safe to say, I love watching large cakes come to life with sugar flowers. The Cake: Triple chocolate mud layered with cookies and cream Swiss Butter cream and iced with Belgian dark chocolate ganache. Moist sweet coconut cake layered with French vanilla Swiss butter cream and iced with white chocolate ganache. Outrageously Red velvet cake layered with French vanilla Swiss butter cream and died with Belgian white chocolate ganache.
I soon found out, when Aryan and I sat down to discuss his 7th birthday cake that "we" had already decided on the design of the cake. Mum, he said, all I want is a minion dressed like batman, getting out of his bat mobile with one hand holding the number 7 up and a dynamite or maybe 2 bursting not to close and not too far away from him cake. Oh! so at this point, I had stopped blinking!…say that again?? I'm thinking , how about a few handmade flowers instead, and because its for a boy, I'll make them all in blue. Whaaaat?? blue is a boys colour!! It only took a little convincing from me and his sister *I discovered she has like this massive skill to convince him, which I'm sure will come in handy for times like this in the future as well* "WE" agreed for a subtle version that mum COULD actually make! A first in many, my little miss helped me make those buildings. I was amazed to see her depth of design perception….I just might have found Sugarpot's co-designer! ….Just like one shooting star in the sky can brighten up the whole horizon, you, my dear son, have brightened up our lives by coming into this world through us. May you always be blessed. Happy Birthday….my special man. The Cake: Devils chocolate cake layered with Belgian dark chocolate Swiss butter cream and iced with Belgian dark chocolate ganache. All detailing lovingly made by little Miss Anya and me...
A daggy Christmas jumper inspired cake…. A few months ago, I was contacted by Cake Magazine, asking me if I would like to contribute to their Celebrate issue.I jumped at the opportunity and asked for the Daggy Christmas Jumper inspiration board. With family visiting from overseas, I requested for the deadline submission to be extended and dear Lisa obliged. After 3 weeks of jam-packed family holidaying, making sweet memories, I found myself with just 4 days to draw up the design and complete my submission. After 2 failed sketches, the design came to me….so here it is, my Daggy Christmas Jumper inspired cake.
I had the pleasure of meeting Anee and Akshra a few weeks ago to discuss their engagement cake. They liked one of my previous designs and wanted something similar. I designed this cake, incorporating elements from the invite and adding a small cascade of gum paste handmade roses. The Cake: Both tiers: Triple chocolate mud layered with French vanilla Swiss butter cream and iced with Belgian dark chocolate ganache.
Inspiration for this cake came from a piece of fabric. I wanted to incorporate different techniques for the tiers. Top and third tier are hand painted with the 2D birds. Second and tier were covered with pleats to bring contrast and depth into the design.
My interpretation of the theme: Key to my heart.
Pink, grey blue and white cupcakes.
I created this vintage suitcase cake for the Sydney BBC office. The BBC stickers : BBC World Wide, Dancing with the Stars, Top Gear and Lonely Planet are all edible images applied to look as if they were all pealing off and a bit torn. The books are hand carved styrofoam blocks covered with fondant and personalied edible images to suit their personality : Monica's book was travel related as she loved to travel and play tennis ( I gave her book the title 13 DESTINATIONS FOR TRAVEL. And Amber's book was based on online shopping called 13 RULES FOR ONLINE SHOPPING. Everything on the cake is edible including the handle and zipper (loved making those especially). Hope the team liked it as much as I did making it. 12' round 6 inches tall French vanilla Butter cake layered and iced with French vanilla Swiss butter cream with a fondant finish.
I love simple cakes....and this one with a rough butter cream finish just breaths life into the gumpaste flowers. The Cake: top and bottom tiers both had 4 Ombre shades of pink butter cake layered and iced with French vanilla Swiss butter cream. Handmade gumpaste peonies, leaves and berries.
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