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a four layer italian sponge cake brushed with rum syrup then filled with vanilla and chocolate custard as well as whipped cream with fresh strawberries. i used a cake ring around the cake while assembling the layers. that really helped ensure the fillings did leak out. it set in the frig for an hour before i frosted.
my first character/design cake. found this vintage race car pan on ebay to make this cake for my husband's birthday. used a simple chocolate cake recipe and iced with wilton's buttercream recipe. this was before i realized all shortenings are not created equal. it definitely crusted well...and then it crumbled, lol.
this heavy hitter weighed in at 12.5 lbs! a six-layer 9" cake consisting of (two layers each) dark chocolate brownie, ny style cheesecake and chocolate chip cookie. layered between the cakes is a marshmallow fluff buttercream and instant fudge frosting. the outside is frosted in an chocolate German buttercream and sides covered in graham cracker crumbs. the top rosettes were adorned with up-side-down chocolate chips. made sure to make this a day in advance so it could set up in the frig overnight. it took a lot of strength to cut even after letting it come to temp. very delicious and enjoyed by all! next time i would make a halved version since it would still easily feed 15.
bottom tier is a 4 layer dark chocolate cake filled with a layer of malt chocolate and toasted marshmallow buttercream. top tier is 4 layer vanilla cake filled with salted caramel smbc and iced in fluffy vanilla frosting.
sugar cookies decorated with royal icing. I first free-hand drew the faces with a black edible marker then went over and filled with RI.
my first attempt making buttercream ruffles working from bottom to top of cake...it didn't go so well. the weight of the ruffles began to "pull" the top coat of frosting off the cake and everything started sliding downward. you can see stress cracks at the top of the cake. it eventually fell completely apart. with more time I should have refrigerated the cake longer before beginning the ruffle work. the icing I used for the base (boiled milk/heritage variety) was too light in comparison to the buttercream (high ration shortening based) I used for the ruffles. at least my gumpaste flower turned out pretty : )
two tier (8x6 and 6x4)chocolate marble cake filled with whipped ganache. frosted with swiss meringue buttercream and decorated with fondant accents. balloon is a styrofoam ball wrapped in fondant and suspended from a cake wire (secured with a coffee straw in the cake). fondant rope and lettering were made using my new favorite tool - Makin's Clay Extruder. silhouette was traced from a clip art photo and cut free hand with an X-acto knife.
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