Ashley

I offer cakes in round, square, heart, oval, hexagon, paisley, teardrop, triangle and petal shapes.

This cake features a 12" 9"and 6" in Almond with a Fresh Strawberry compote. The 12" and 6" cakes were covered in white fondant and the 9" was covered in a medium blue fondant.

The 12" and 6" tiers where draped in a paisley pattern then hand painted in deeper shades of blue as well as piped in white and painted in silver accents. The 9" center cake was first painted with the paisley markers then filled in with a number of blue shades to create a very striking print. Again this layer was piped in white and over painted with silver.

This cake will feed 100 quests. However, this wedding had 300 in attendance, so the bride opted to make up the additional servings in sheet cakes. She ordered a full sheet and a half sheet cake in Chocolate cake with the Peanut Butter Mousse as well as a half sheet cake in Almond with Fresh Strawberry compote. This gave equal amounts of cake for her two flavors.

Her flowers are the Dendrobium Orchid in vivid purple and mini white Calla Lily.

Heidi

Intwined Hearts.

This bride also chose a square design in buttercream with piped hearts for her pattern.

The cake is a 16" Almond cake with Fresh Raspberry compote, a 12" Chocolate Peanut Butter cake with Peanut Butter Mousse, and a 8" Italian Cream with Vanilla Custard.

Her colors are tangerine and guava. Her flowers are navelino mini gerberas, robina pink lily, Virginia white alstroemeria and green button mums.

Cassie

Aubergine, black and silver are the colors for this wedding and striking they are!!!

When deep colors are used they really pop on the over all design of the cake.

This cake features a 16" square Almond cake with Fudge filling, a 10" layer of Dark Chocolate cake with Fresh Raspberry compote filling and a 7" layer of Pistachio cake with Pistachio custard. It serves 150 guest. The brides flower choice is the Calla Lilly in aubergine with a silver throat (the flowers process was listed in a previous post).

Jake

The Ole' Ball n Chain.....

This was for a grooms cake which was served at the rehearsal dinner. The grooms cake is a long standing tradition in Europe and has now become popular in the USA.

The cake is generally something to do with a hobby or sport of the groom, in this case the mother of the groom placed the order and she requested a ball-n-chain. She loves her new daughter-in-law but she thought this would be funny...

The cake was to serve 50 guest. It is red velvet with cheesecake filling. I used four 10" layers of cake and carved the ball. It was then covered in a thin layer of buttercream and chilled overnight. The morning of the party, I covered the ball in white fondant and distressed the outside to look damaged and used. The finish was airbrushed in black. The chain and cuff where made of gumpaste over a period of several weeks.

Brandi

Square wedding cakes are very poplar this year. I will have several others in the coming weeks.

The cake is covered in white fondant and features a very pale green filagree, lace and dot patterns. The flowers were very striking, watermelon gerber daisies, white roses and green orchids.

As fondant is the high end of price point a lot of brides make the centerpiece cake for 100 serving and have sheet cakes for the additional servings.

Jessica

Hexagon was the chosen shape for this wedding cake.

It featured buttercream frosting with green hydrangea and dark blue piped filagree on every other panel.

Ladies Golf Outing

A local country club hosts an annual Ladies Golf Outing. At the completions of play the ladies have a sit-down dinner to award prizes. For the centerpiece of each table a cake is placed.

These are 6" cakes serving 8. Each cake features a different flavor as well as a different golf theme. All the cakes are covered in buttercream and the decorations are fondant. Not shown in the pictures where the flags on each hole (I place them on the cakes at each table so that they do not bounce around during the delivery.)

My favorite is the lady trying to blow the ball into the hole, I put the flag on that cake in her hand lying on the ground.

Cinnamon Rolls

I also make cheesecakes, cookies, cream puff, danish and pies..... Just about anything sweet.... Grab a cup of coffee!!!

Button Mum

The button mum starts with the same "eye" center as for a gerber daisy.

Once the center is dried I start layering on petals.

The daisy cutters are used for this flower as well. Starting with the smallest cutter layer two rows of petals the same size and curl them around the dried center. Next cut three rows of petal (the same size) for the next size cutter and finally, two from the largest size for the third layer of petal. The cutters come in four different sizes depending on who large the final flower should be will determine the three cutters used.


The finished flower should be the size of a quarter. Button mums come in a variety of colors, I make them all white and airbrushed the desired color as needed.

These will be airbrushed green for a upcoming wedding cake.

Nicholas

This young man was turning 13. He was having friends over for a camp fire and his mother requested a bon fire cake.

The cake is a 10" the flames are gumpaste cut from various cutters and dried on a curve. When completely dry, they were airbrushed with yellow, red and orange. The logs are fondant as well as the little man. The mini marshmallows are often used in making cocoa. Using uncooked spaghetti I pierced two mini marshmallows and then using a candle lighter, I toasted them. I used a bottle cap as a bowl for the additional marshmallows.

Around the bon fire using the grass tip I piped small patches of grass and added chocolate candy stones.

80

This order was for a big birthday, however, the guest of honor did not want a fuss.

The client requested no name on the cake. They chose white cake with fresh raspberry compote to serve 30 guest (10")

The letters were cut of blue fondant as well as the ribbed circles in blue and brown.

Tom

The was for a man retiring and looking forward to a lot of time on our local water ways. A private boat club often orders cakes for its memberships private parties. This cake was 9" and featured mexican paste sail boats. The rope and life saver were made of fondant. Happy Retirement Tom!

Pink Robina Lilly

First start with the stamen. Using green gumpaste, roll a small ball down 2" of a 26 g wire, leaving a ball at the base and insert 5 black stamen. Leave this to dry overnight. The next day roll three or four very small balls of paste, squeeze them together and dip the long stamen in glue and push into the center of the small balls to attach them. I then airbrush the center with a darker green to give it depth.

Using the cutters pictured, choose two sizes. Cut three of the smaller size from white paste and press into veiner and insert a 26 g wire. When all three are complete place then into the throat of a Styrofoam lilly form to dry. Next cut three larger petals and repeat the process. Leave all to dry overnight. The next day, thin petal dust with gin or vodka to make an edible paint. Leaving a white strip at the base of each petal, paint the remainder of the petal the desired color. Leave to dry several hours.

I then apply dry petal dust over the paint to give depth to the petals. Tape the three smaller petals around the prepared stamen. Next tape the three larger petals between the three small petals. The finished flower will have a white star.

Alstroemeria

The Alstroemeria is a very common flower used in bridal bouquets.

I first start with the stamen. This bride requires the Virginia White variety. The stamen are manufactured white with a very small brown dot on the head of each thread. I tape 5 threads to a 26 g wire per flower.

Next I cut three petals from white gumpaste using the smaller Alstroemeria petal cutter as pictured in second picture. Dry the petals several hours, then paint small dashes on each petal, air dry for 30 minutes then tape to prepared stamen. Cut the final three petals, per flower, from white gumpaste using the larger petal cutter. Thin the edges using a ball tool and dry over flower form to bend petals out. Dry the large petals overnight then tape to prepare stamen and dash petals, your Alstroemeria is now complete.

50th Anniversary

50 years of marriage is a very special celebration for a couple.

The cake was a 12" and 7" oval shape with elements of the original cake design as well as the bridal bouquet. The swan is made of pastillage, the orchids and stephanotis were made of gumpaste. Congratulations Diane and Lee, many happy returns!