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The bride really wanted an "organic" feel to her wedding cake. I frosted the cake with buttercream and decorated with thin gold fondant vines which were dusted with luster dust. The middle two tiers are decorated with silver fondant vines and gold leaves made from rice paper.
These three cakes were a surprise for the Michigan Spartan groom.
This little guy was created as a surprise groom's cake. He is sculpted from devil's food cake. All items (including corn, clam, and even the plate) are edible.
Sometimes, the simple ones can be the hardest. It's difficult to hide a sloped corner on this type of design. Any and all flaws are much more visible. I like the simplicity.
As a Survivor, I was honored to donate this cake to the Pink Tie Gala which is a fund raiser for the Susan G Komen Foundation.
This two tier is frosted with cream cheese and decorated with fondant vines & flowers. Cake Central's own AnnaBakesCakes made the doves for me. The cupcakes are also frosted with cream cheese & decorated with fondant flowers.
This cake was created for a photo shoot for Charleston Weddings Magazine. I was very honored to be invited to participate and even more excited when I was paired with Charleston's elite A Charleston Bride. I truly enjoyed working with Melissa Barton and her amazing team.
This pig's head was created for a piggy roast BBQ rehearsal dinner. It is sculpted from red velvet cake. Everything, including the ears, is edible.
This cake was created for the Charleston Bridal Association and was inspired by the overlay on the table. The cake is covered with fondant, the leaves and stems are hand painted with Americolor gold airbrush luster. They gumpaste flowers are made and painted by hand with pearl centers. The photo was created by Kelly of Kelly L Photography
The top & bottom tiers were frosted with champagne buttercream and decorated with lace from the bride's gown. The monogram was made from fondant and Icing Images frosting sheets for electronic cutters. The monogram was inspired from the invitation and even includes an edible diamond.
The bride's gown was absolutely gorgeous and inspired this cake. The lace was hand piped on the bottom and top tiers. The jewels on the middle tier were inspired by the belt of the dress and the "borrowed" bracelet the bride wore. The cake itself is a 6", 8" (6 layers), & 10".
This cake was created for a Charleston Bridal Association dessert buffet. The cake is frosted with buttercream and decorated with olive green fondant bands and gumpaste dogwoods.
Lowcountry boil. This is a double barrel 9" white cake with chocolate ganache. All items, including shrimp, corn on the cob, & new potatoes, are edible.
Inspired by the brides gown
This cake was inspired by the Cistern gate at The College of Charleston.
This groom's cake is a 10" devil's food with chocolate buttercream. The gears are made of gumpaste and airbrushed with shimmer.
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This cake was inspired by the bride's antique veil from the 1800's. The cake is frosted with buttercream. The lace is hand piped with buttercream and the flowers were made using fondant.
This is a 6" red velvet with cream cheese. Royal icing was used for the brush embroidery
This Damask pattern was used on the gift bags and table runners. It was cut from fondant sheets. The bottom tier is red velvet with cream cheese and the top tier is devil's food with buttercream. The cake is frosted with buttercream and decorated with fondant bands. Serves 45 $380
Monsters High Birthday Cake. My cousin is allergic to tree nuts. For her birthday, I created a special white cake with buttercream frosting. It is covered with a mix of Pettinice & Fondarific fondants. The skull logo was created with a mix of gumpaste & fondant.
This dessert buffet was created for a Charleston Bridal Association networking event. The cake is frosted with buttercream and decorated with fondant elements. The cupcakes are red velvet with cream cheese, and there are chocolate bourbon pecan cheesecakes.
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