90 Celebration

I took pictures supplied by the family and printed them on icing image paper.  

The cake was three flavors, White with Strawberry compote, Chocolate with Chocolate Mousse and Almond with Raspberry compote.

The lettering was cut from fondant using funky alphabet letters.  The leaves are gumpaste.

Skiing Family

A lovely women told the story of meeting her husband while they were both ski instructors at a local resort.  Their son is now an instructor at the same resort.  The two men in her life were celebrating birthdays and this is the cake for that event.

Here I am well into making the figures, and again I got so involved, I neglected to take pictures.  I started with the legs, which is a three inch tube of pastillage and indented to make the separation of the pant legs.  I have inserted an 8" skewer for full support.  I left them to dry overnight.  Next is the core of the ski jacket.  Then the sleeves which I support overnight so that they can hold their poles and skis.

Here is the sons figure.  He will be hanging over the edge of the finished cake, therefore, this figure is sitting.  

The cake was two different flavors and stacked high.
One tier was French Vanilla with Raspberry Compote and the other was Coconut with Coconut custard.
The cake was based coated with buttercream and then a wide strip of fondant covered the sides of the cake, giving me a canvas to paint snowy hills and trees.
I started with airbrushing the clouds and hills, then using royal frosting the tress where done with the brushed embroidery technique.  The free standing trees are done on ice-cream cones and the branches are created with a rose tip.
  The top of the cake is finished with a good layer of buttercream and it was covered with dried and broken sugarveil to create snow. The borders are finished off with a shell tip and  covered in the sugarveil snow.

Football Birthday

This sheet cake is Chocolate with fudge filling.  It features white buttercream and shell boarders.

The bothers both play football and their respecitve jerseys were made of fondant and piped with royal icing.  The little footballs and fall leaves are gumpaste.

Cupcake Wedding

This couple had fourteen dozen cupcakes consisting of fourteen flavors, both mini and regular size. I created a key so the guest would know what they were choosing.  

The leaves where made of gumpaste and the mums are pipped in buttercream.

Mini cupcakes:

Raspberry/Raspberry Compote and a raspberry leaf

Spice/Apple butter cream cheese with yellow leaf

Peach/Peach Compote with orange leaf

Hummingbird/Banana custard and yellow-brown leaf

Chocolate peanut butter/peanut butter mousse and red mum

Almond Joy/coconut with 1 doz. red leaf and 1 doz. brown leaf

Turtle/caramel custard and 1 doz. had two leaves, 1 doz. yellow mum

Almond/raspberry and 1 doz. pink-brown leaf and 1 doz. long yellow leaf

Red Velvet/cream cheese and orange mum

Italian Cream/coconut custard and maple leaf of red-brown

Large cupcake:

White/strawberry and purple mum

Red Velvet/cream cheese and orange mum

Chocolate peanut butter/peanut butter mousse and red mum

" Two"

Cute as a Button is the theme of this celebration.

The buttons where molded using a Wilton mat.  Once they where completely dry, I then airbrushed them a deeper color.

The cake was a 12" pumpkin cake with pumpkin mousse and a 6" chocolate cake with fudge.  It was frosted in purple buttercream.  The cake board was covered in fondant and printed with a basketweave rolling pin.  The message letters were cut from fondant with the funky alphabet cutters.

Happy Birthday Paige 

Simply Elegant

This lovely little wedding cake was for a daughter of a friend.

The bride and groom were hosting family for their celebration at a beauty country inn.  The cake consisted of a 9" white cake with Raspberry compote, a 7" Chocolate cake with fudge and a 6" white with raspberry which the couple was keeping.

The cake is covered in buttercream and adorns cream colored fondant lace and 6mm pearls.

75 Years of Bling

This cake was so much fun!!!  

The birthday girl is a "glamour doll"to all who know her.  She was turning 75 and celebrating with "bling".

I started the the High Heel... First molding the heel it self and allowing the pastillage to dry a few days. 

Pastillage clay is very hard and when it is dry you can literally sandpaper away any imperfections to the piece. 

  

At this stage I have cut styrofoam to hold the shoe in the shape.  I have placed a piece of parchment on the styrofoam, to keep the shoe from getting any pattern from the styrofoam and more importantly to keep the clay from picking up any partials from the styrofoam, which are NOT edible. 

The next step is to cut the sole and glue it to the heel.  At this point I also create the strap of the shoe so that it is ready attach when the back of the shoe is created.

Again I leave all to dry overnight.

Most shoe kits suggest the back heel of the shoe be supported with some plastic wrap crumpled in a ball.  I personal do not have much luck with that method.  Therefore, I attach the back of the shoe, with the strap in place,  then resting it in this position as pictured.  This allows the back of the shoe to stand nicely and the strap to hold position.

You will notice in the next picture that I have shoe standing on the form and I have the toe of the shoe cut and molded.  I let it rest on the support for about an hour before attaching it to the shoe.  This step allows the toe to hold its shape nicely while it is attached.  

While the toe of the shoe is resting I cut the insole and paint it gold before attaching to the sole.  

The shoe is finished with the toe attached and a strip connecting the toe to the strap.  Small gold diamonds were added to the center strap for a little extra bling.

The cake for this shoe was a 14" and 8" Yellow cake with Raspberry Compote. It was frosted in white buttercream.  I then chilled the cake several hours.  I removed the bottom tier to then stencil the damasks print with black buttercream.

The side view shows the red and black filagree which was cut from fondant using Stephen Benson cutters.  I chose to use craft pearls on this cake as the shoe was a keepsake and if the pearls where made of sugar they would more than likely break upon removing the shoe from the cake.  The cake was finished with a shell boarder. 

Titleist Golf Bag

Golf season is winding down in the Northeast.

This picture was sent to me from the web so I am unsure who created the original design.

I created the hardware, loops and pull, a few days prior to delivery.   

The cake is Almond with Strawberry compote filling.  It is covered in fondant.  The stitching was done with a sewing tool that is used to transfer marking on to a pattern.  

BINGO

 An avid BINGO player who loves the color yellow was being celebrated by her family.  

The sunflowers are made of gumpaste and the bingo card is fondant.  I added a few fall leaves for the season.  The cake was chocolate with fudge filling and is covered in buttercream.  A large rose tip was used to create the yellow fins between the scroll border.  

Mini white roses

The Rose is the most commonly used flower in cake decorating.  I use a ton of them on everyday birthday cakes.  Here I am making mini roses using a five petal cutter (they are completed in just a few steps.)

Thin out the petals on a foam mat paying extra attention to the edges.  

Insert a prepared center and start pulling up the petals.

I add two rows of five petals and leave the flower as finished at this point.  Should the flower need to be larger or colored, I can add additional petals and/or color before adding the calyx and leaves.

The following group of pictures are the same process for a medium size rose.

50 years

This cake design was taken from the web and brought to my by the client.  I do not know the name of the baker who the created the original.

This cake was to serve 60 guest and consist of an 11" French Vanilla cake with Strawberry Compote and a 7" Chocolate cake with Bailey Irish Cream filling. 

The bow and 50th medallion was created the day before the delivery.  They was made of fondant and brushed with gold luster dust.  Gold dragees were placed at each point of the diamond pattern etched in the bottom tier.  The message was cut from fondant using FFM letters.

Hydrangea Ruffles and Fondant Ruffles

Have I said....I love sugar flowers?   Well I do!!!!

This cake was for a first time bride who was using hydrangea flowers and the blue/purple color theme for her wedding.  

This is her shower cake.

The finished hydrangea is one of my favorites.

The cake design consists of two tiers, 10" and a 6" both Almond cake with Raspberry Compote filling.

It was covered in delphinium blue fondant and features imprinted lace on the top tier and ruffles on the bottom tier (which were dry brushed with a plum color).

Ladies Golf

I have done this event several times over the years.  A Ladies Country Club golf outing.  

Here I am starting with a stick of spaghetti and I dip it in sugar glue.  I attach a small ball of gumpaste and roll it down the spaghetti to create the handle of the club.

It is then painted black (you can use black gumpaste if you like and forgo the paint)  I then paint the sliver to the shaft of the club.

I rest them on a paper towel to dry while I cut little rectangles of gumpaste to create the head of the club.

This is a simple verison that will fit on the 8" cakes, that adds so much to the final design.

The event planner puts on cake per table, each a different flavor.  The ladies have dinner and then cut the cake for dessert.  They also travel with their fork to other tables taking samples.

This concept also works well for weddings, the traveling fork is a great way for new families to get to know one another.