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Tiers are carrot cake with cream cheese filling, chocolate cake with chocolate filling, strawberry cake with cream cheese filling and coconut cake with coconut-almond filling frosted with white chocolate ganache and trimmed with fondant. The top tier is a dummy. Flowers and foliage are all made of gum paste and the butterflies are printed on wafer paper. The 50 topper is gum paste and sugar pearls.
This is a dummy cake created for my first ever collaboration. The dummies are covered in LMF and painted gold with Wilton spray color. Superman is painted with gel colors and petal dusts mixed with alcohol on fondant.
WASC rainbow cake decorated with fondant, gum paste with modeling chocolate Mickey and Minnie Mouse on top.
WASC and Chocolate checkerboard cake with American buttercream. Kyle Bush is made of modeling chocolate.
Dummy cake with Green Sea Turtle made of RKT's and modeling chocolate, colored with petal dusts and alcohol. Accessories made from gum paste.
WASC cake with vanilla-almond buttercream. Bass is made of RKT's and modeling chocolate.
Pyracantha berries and foliage made from gum paste, finished with petal dust and confectioner's glaze.
Chocolate, fresh strawberry and WASC tiers filled and frosted with vanilla-almond American buttercream, covered and decorated with LMF.
Fresh strawberry cake with American buttercream using the water color technique to finish. Roses are gum paste.
A dummy cake created for a dear (on line) friend's birthday. LMF used to cover and decorate, gum paste used for roses.
WASC cake with raspberry filling, frosted in almond American buttercream and covered in LMF.
Chocolate cake with vanilla buttercream filling, chocolate fondant, modeling chocolate and RKT's (inside the head). The whole thing weighted about about 25 pounds.
This is one of my two contributions to the incredible collaboration " Egypt Land of Mystery " hosted by the incredible Ghada Elsehemy :-) Please visit our facebook page and enjoy all the amazing works of art: https://www.facebook.com/Egypt-Land-of-Mystery-195006524324799/ My Egyptain Mau is life size, made of Rice Krispy Treats and modeling chocolate with a wire armature. He is painted with edible gel and powdered colors.
Richard Thompson was my contribution to the collaboration Music Around The World 2017. He is 14" tall made of modeling chocolate and fondant on an armature of wire and styrofoam.
Amphitrite is 14" tall, made of modeling chocolate supported by a wire armature. Her dress is made of wafer paper and colors are edible gel and petal dusts.
Birthday cake for my husband featuring models of the Fab Four (my first ever models), the British flag, the USA flag, portrait hand painted on fondant with Wilton gel colors and alcohol, and Ringo's drum on top. Everything was done by hand except the stars.
Dancer is about 12" tall, made of a modeling chocolate, fondant mixture. Her dress is made of fondant and gum paste.
Full size Fender Electric Guitar, a replica of the birthday gentleman's guitar, in rich chocolate cake with vanilla/almond buttercream and LMF fondant. Everything is edible except the strings.
A dummy cake made for the state fair. One of my first sculptures, macaws made from gum paste with a wire armature, first time for birds of paradise, lilies and orchids. The tier are decorated with had made base relief and painting.
I made this turkey a couple of years ago as a topper for my two nephew's birthday cake. The body is Rice Krispy Treats, covered in chocolate. The feathers are fondant and gum paste. It is the size of a small chicken.
This was my contribution to the Cakeflix Collaboration hosted by Isabel Tamargo. It was made primarily with modeling chocolate with a wire armature and fondant and gum paste accessories.
14" tall modeling chocolate steampunk lady.
My contribution to the Sweet Summer collaboration in 2016 is a sugar representation of the famous Coppertone advertisement, "Don't Be A Pale Face". Both the little girl and the dog are modeling chocolate with wire armatures, the shells are modeling chocolate and the sand is rye flour.
5" diameter rose made without wired petals from Nicholas Lodge's gum paste recipe and tinted with edible petal dusts.
It was my privilege to do my first Icing Smiles cake for 3 year old Cody. Bottom tier is 10" x 6" rich chocolate with chocolate frosting, the top tier is 8" x 11" French vanilla with vanilla frosting. The whole cake is covered in fondant, the top tier with a bit of wafer paper for texture. Mickey was made as a removal plaque so it could be kept as a souvenir.
Three tiers - chocolate with chocolate buttercream filling, frosted with vanilla buttercream, French vanilla and strawberry both with cream cheese buttercream filling and frosting, all covered in homemade LMF - with rock candy geode and edible gold dust for my best friend's 50th wedding anniversary.
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