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The deets....Deck chairs made from sugar flower paste using JEM deck chairs cutters. Found that putting in freezer for 9 mins helped with removal from cutter. Used a scribing tool to lift edge of paste gently. Ice in cooler is crushed clear mints. Sand is crushed digestive biscuits on royal icing base. Waves are royal icing. Sea (blue green) and sky (blue) effect is airbrushed. Horizon waves on side of cake are hand painted with Wilton White White icing colour. Clouds are dusted on with white petal dust. Birds are painted on with black food colour paste. Seashells in sugar paste made using First Impression molds. Palm tree leaves are hand-cut, green wafer paper sandwiched around florist wire. Leaves are taped to skewer at top and trunk created by wrapping with brown sugar flower paste.
11-year old Millie has two white Maltese Terrier dogs she adores so we created this for her birthday celebration. The Maltese Terriers, tissue paper and bow are all modelling chocolate. The cake is actually the box....it's a 9-inch chocolate mud cake with chocolate ganache filling. The Craftsy online class for a sculpted dog by Elisa Strauss plus the Schnauzer dog tutorial by The Designer Cake Company were both really helpful inspiration for creating this cake.
Close-up of blue tit modelled out of sugar flower paste (gum paste).
Everything is handmade and entirely edible..sugar beer bottles, custom edible labels, sugar ice cubes, etc. Design inspration--and advice on beer bottle making-- from Twisted Sugar Cakery. Mold materials from MakeYourOwnMolds.
3-d sculpted Hedwig owl cake is an 8-inches tall chocolate mud cake, covered in fondant. Would have covered using modelling chocolate but summer temps ruled that out! Book is vanilla sponge cake with vanilla mousseline buttercream.
Sculpted barbel fish is entirely edibe. Inside is red velvet cake with cream cheese mousseline buttercream. Thanks to Twisted Sugar Cakery for inspiration and for agreeing to let me copy her message on the note!
Queen Elizabeth II Diamond Jubilee Crown cake and cupcakes. My take on a corwn cake shown in Cakes and Sugarcraft magazine (Spring 2012). Crown is entirely edible, made from pastillage and painted with edible luster. Crown body is red velet cake filled with cream cheese SMBC. Cupcakes are a mixture of vanilla and chocolate, topped with vanilla and chocolate SMBC and covered with gold luster stencilled crowns.
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