Summer in Paris

This is a graduation cake for a young man who was headed to Paris for vacation.

The cake is a three tier triangle shape with all tiers flush to the back.  The flavors are, bottom white with strawberry compote, the middle chocolate with chocolate hazelnut mousse, and the top is pina colada with pineapple and coconut cream.  I covered the cake in fondant and airbrushed the sky.  The day before,  I piped the Eiffel Tower in sugarveil and allowed it to air dry so that it would be a little stiffer than normal.  After airbrushing the sky I placed the Eiffel Tower in place and hand-painted the details. 

                                         The top was a blue gumpaste peony and a fondant poodle.

Around the other two sides of the triangle are all representation of France.  The top and bottom tiers were royal frosting stencil work and the cottages in the middle were hand-painted fondant for the French countryside.  I used a fondant (French) braid around the bottom of each tier to finish off the design (lol)

Variegated Ivy

 All sugar flower bouquets require foliage to give movement and realism to the final arrangement. Here I am making variegated ivy.   First I cut the ivy in several sizes and insert 26 gauge wire.  I generally dry the ivy on foam rubber with crevasses so the petals will dry in different shapes.

 Next I mix a medium and dark green gel paste, in separate containers, with a clear alcohol to paint the petals.  I start with the medium green (notice that I leave a clean edge on the petal)  Then I follow the medium with a dark green just in the center of the petal so that again the medium green has a edge of color.

                                                         I allow them to dry overnight.

Then starting with the smallest leaf working to the largest leaf, I tape a total of 6 leaf wires together to create on stem of ivy.   If the arrangement requires longer stems of ivy for movement, I will then tape several stems together.  On a side note I also wire the ivy with just small, medium or large leafs depending on the final look I require.

Cupcakes and Mimosa

Cupcakes and Mimosa...cute theme for a bridal shower.  They were all chocolate with the pink featuring gold edible pearls, the purple with silver pearls all in various sizes

Tutu

This cake design was from the shower invitation. A onesie.

 The little tutu was made of sugarveil and the spots under the sugarveil are fondant.

As I carved the cake into shape, I realized the the top of the onesie was about the width of a frosting sheet.  I scanned the original invitation so that the cake would read the same as the the invitation.

I used a 6mm pearl string mold filling it with isomalt sugar to make the little crystals for the waistband.   I also used isomalt for the center flower.  

                                The cake was finished with a shell border and pink gumpaste bow.