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Hello everyone – I’m happy to share another cake with you today. Its design is a combination of a stenciled chandelier pattern and a damask image on edible sheet. #wedding, #weddingcake, #NCbakery, #inlove2015, #cake,#chapelhillwedding, #raleighwedding, #durhamwedding
Hello everyone - I'm happy to share with you my husband's birthday cake. I hope that you like it! Leyda
Hello everyone – As designers every now and then we have to repeat a cake design. This was the case with this cake. Even though the design needed to be similar to the previous one, I still felt the necessity to modify it a bit. I added a third tier (the top tier) and some additional whimsical elements; I also used a more vibrant gold luster for the over-piping of the lace design and a slightly deeper pink on the fondant. Other than that, the designs are similar. The bottom tier is adorned with delicate vintage looking primroses, and the second and third tiers have a stenciled lace design that was outlined with gold icing. Overall, I’m a little bit happier with this new one. Is this how you feel as well?
Hello everyone - I’m happy to share another cake with you today. This cake has been designed to display a seamless mold application and a colorful floral stitching effect that was piped with royal icing. The top of the cake displays a small bouquet arrangement of vintage roses, primroses etc., and a few golden bees were positioned on various places of the cake for a touch of whimsy! Can you find some bees on the bouquet?
Hello everyone - I'm happy to share another creation of mine. This design incorporates several techniques. The top two tiers are inspired by the classic, Wisteria Tiffany stained glass design. The branches are enhanced by strong over piping falling from the top of a crown that was build with royal icing. The two hexagonal tiers display a composition of flowers and angels adorned with a delicate, but vibrant Lilac sprig. The transition between the bottom and the top tiers is a tiara of violas.
Dear Friends – I’m happy to share with you a recent cake of mine that was created for a tutorial for Marvelous Molds (the tutorial will be published soon). But now, let me tell you a bit about the inspiration of the design and about some of the materials that were used: “Autumn Impressions” is inspired by the work and colors of Van Gogh. The tiers are covered with fondant and all elements are made out of 50/50 mixture of gum paste and fondant. The flowers on the branch are made with gum paste. The bottom layer attempts to recreate the movement in the famous painting “Starry Night”, but in the color scheme of the cake. The effect is achieved by creating clusters of ruffles and a flow around them with fine frills. The second tier is adorned with an onlay pattern that is airbrushed with a pearl finish. The third tier displays a segment from one of the sunflower paintings of Van Gogh, but in a way that displays depth. The depth is achieved by carefully adhering the icing sheet on top of a mold. The frame is created by a collection of molds enhanced with powdered dust of the color scheme of the painting. The back of this tier repeats this technique, but with a different painting of the sunflowers. The branch contains seven roses in different stages of bloom and it also contains three clusters of delicate primroses with golden centers, all carefully dusted and steamed.
Hello everyone - I’m happy to share with you this weekend’s wedding cake. As you can see from the photos, the cake is decorated with a gentle floral lace design that was created with a mold and royal icing. The bottom tier contains a lace band with delicate primroses all around, and the top tier also carries a bit of the lace design and holds a grand and delicate peony. The middle tier is completely covered in lace and it also displays floating sections of fine string work. The name of the cake, “Consolation”, was inspired by Liszt’s: Consolation No. 3 in D flat major. I was listening to this piece performed by Vladimir Horowitz while piping the strings, and immediately imagined the cake rotating freely on the melody. The name was obvious after that! If you would like view the cake set on the melody, please click here:
Hello everyone – I’m happy to share with you all this weekend’s cake that was made for a charming little boy! This cake is based on the children’s show: Daniel Tiger’s Neighborhood. On the bottom tier, I tried to represent some key elements of the scenery of the show through a stenciled gradient effect with royal icing. The trolley is a cake carved to resemble the one in the show, and the hut is made out of rice krispies and encases a small cake. The idea of the hut is that it can be kept for a while if desired! Modeling chocolate, fondant and gum paste were used to create the various details. The blue area that you see on top represents a lake that I created through an inlay technique. I hope that you like the cake, and as always feel free to ask any questions! Leyda!
This birthday cake was created by using a combination of a texture sheet, a stencil and a mesh stencil. As always, feel free to ask any questions!
I’m happy to share this week’s wedding cake with you, “Chic”. This cake is full of detail and texture. The crown-spacer was hand-piped with royal icing. The body includes a three-layer design: stenciled white branches, hand painted grey branches and stenciled disco dust golden branches. It also showcases a large cabbage rose. The top tier is an olive green fondant that was airbrushed with metallic gold. The lights of the photo shoot exaggerate the gold, in reality it looks greener. I hope that you like the cake, and as always feel free to ask any questions!
Dear Friends - I'm very happy to share with you my newest cake: Princesa. Every element of the design was created from scratch at the atelier, including the crown that was piped with royal icing. As always, feel free to ask questions and/or share your comments with me!
Hi everyone - To learn more about this cake and to see how it was made, please go to http://www.cakecentral.com/b/tutorial/leydavak-grazioso-cake-tutorial-onlay
I’m very excited to share with you my most recent cake creation. It was inspired by the tiles of a bench in Gaudi’s Park Güell in Barcelona. This image was hand-painted all around the middle tier. The cake also showcases Dogwood Blossoms, which is the official state flower of North Carolina, where my atelier is located. The painted image has different sections of tile design, so I tried to show you images all around the cake for you to appreciate the overall composition. I hope that you enjoy the photos!
I'm happy to share with you my latest cake. I think that it is a nice interpretation of Summer!
This is a two-tier cake that showcases a clean lace design, and some delicate, colorful blossoms. I hope that you like it!
Hi everyone - I'm happy to share with all of you this cake! I created a dense scalloped pattern all around the cake and a two-layer ruffled top. The ruffles are accentuated with fine piped pearls and the edges are gently highlighted in silver. I hope that you like the overall design!
I’m happy to share with you my cake creation of this week. I was asked to create a cake for a conference at Duke University that represented the flow of information, as this was going to be the theme of the conference. So, it was time to leave gentle decorative touches and to go heavy duty! The professor thought that expressing movement was a nice way to show flow. I tried to do this by the various curved and elongated stenciled images on the top of the big cake, and by the globe and tunnels that were hand-piped with royal icing. If you take a closer look at the globe and tunnels, you will see that the strings are slightly curved (nothing straight), indicating gentle movements, hence flow! The conference also included a tribute to Prof. Dretske, and this was indicated by the fan of three of his books on the front side of the large cake. The logo of the conference was indicated on the top slanted tier. Now to the tasty stuff! The bottom tier was a delicious lime-coconut cake, and the top tier was an almond with candied cherries cake. Both cakes were filled with a silky Swiss meringue buttercream. I hope that you like the cake!
This cake was created with simplicity and elegance in mind. A clean and smooth surface with sharp edges and straight sides, showcasing a delicate cabbage rose! The cake inside is a delicious and moist coconut cake with a coconut infused Swiss meringue buttercream.
Hi everyone - I'm glad to share with you this week's cake project. This was a birthday cake for a boy who is a great fan of Minecraft. This is "Steve", the main character of the game. The entire figure was created out of little squares of modelling chocolate of various color shades. The aim was to simulate the character as accurately as possible. Inside we have a four layer double cake. Two of the layers are Genoise and the other two are chocolate truffle cakes filled with fig Swiss buttercream and mocha Swiss buttercream. I hope that you like it!
Hi everyone - I'm excited to share with you my latest cake project. In the spirit of this holiday, I decided to do an Easter egg basket! I started with a square cake and then I carved it into the shape of a basket. It was crumb coated with ganache to seal it properly and to give it a definite basket shape - smooth surfaces and sharp corners. I covered it with fondant, and then I did the woven pattern with modeling chocolate. I tried to do a slight ombre effect on the sides. The tag and figures where done with gum paste. With the exception of the handle, everything is edible. I had to insert a small wire in the handle to give it support and to form the arch shape. I hope that you like the cake!
Hi everyone - I'm delighted to share with you my birdcage cake. This has been my most difficult decorating project so far. There were lots of new techniques and tools that I used here, and lots of intricate pieces that had to be cut, sculpted and then handled on the cake. I decided to create a board that resembles a tiled surface to give the impression as if the cage is sitting on a tiled table. While working on this cake, I was also learning a bit about Stringwork, and as usual, I was sharing with my husband my newly acquired knowledge. He encouraged me to do strings on the cage starting at the base of the dome to form something that looks like an awning. I was a bit hesitant at first to try this technique on the cage for the first time, but after some persuasion on his part, it was done! And, I couldn't be happier with the overall look of the strings. The hexagonal body of the cake is a delicious chocolate cake filled with a strawberry puree buttercream and chocolate-mocha buttercream, and the dome is a vanilla-orange pound cake. Please see all of the other pictures of the birdcage on this page. Everything is edible here, except the pink ribbon embracing the "tiled" board. I hope the you all like the cake!
Hi everyone - As you can notice, I'm still in the bird theme mood. Unlike the first set of birdcage cookies, this time I tried to achieve a less realistic look - especially with the bird - but I still kept a lot of piping detail. I also gave the cookies a bit of shimmer by lightly airbrushing them with a pearl sheen color. These are again brown sugar cookies with orange zest. (Make sure to see the other two photos)
On this little cake, I decided to do the brush embroidery technique that was inspired by the green lace fabric that you see in the background of the photos. This time I first covered the cake with marzipan as opposed to ganache, and then with Marshmallow Fondant (MMF). I did the embroidery by piping thin outlines of icing in order to obtain an overall gentle design. I hope that you like the cake!
These are brown sugar cookies flavored with orange zest and decorated with royal icing. I added detail to the bird by painting with a mixture of coco butter and powder dust. My goal with the blossoms was to give the impression of flowers within a flower. I hope that you like them! Check the rest of the cookies on this page.
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