Sesame Street cake

Today we have an adorable Sesame Street cake made for a sweet little girl for her 1st birthday :)

Each character was hand cut based on a template I created, and Big Bird also had accents done with edible food writer.  The characters and embellishments were done using pre-made fondant, but the cakes were covered in homemade MMF (with a layer of buttercream underneath it).

The top tier was yellow cake, and the bottom tier and smash cake (with Grover) were chocolate.

This was the first time I used an airbrush technique to get a color gradient on each of the tiers, and I am quite pleased with the results :)

Tiered Soccer Ball

I am very pleased with how this cake turned out :)  No major issues with gravity, and despite my daughter's best attempts to thwart me, it all came together very nicely :)  And I even finally figured out how to do a cursive capital "J", hah :P


The soccer ball itself is all yellow cake with buttercream only.


The bottom layer is my new fave chocolate cake recipe, with fresh strawberries (yum!!!).

Mini wedding cake

I was approached by the desk manager for Laura's summer camp program to make a small version of a wedding cake as a surprise for their boss, who is to be married this upcoming weekend (congratulations!!).

Elegance and flavor were the theme of the day.  The base cake is a 2-layer yellow cake with fresh ground almonds in the batter, filled with buttercream.  The top layer is white cake with (oh-so-yummy!) almond filling!  The icing was also flavored with pure almond extract- the smells were heavenly!

This was my first experience with a "wedding" cake, as well as scroll piping decoration.  I was very pleased with how everything turned out :)

Tiered cake

This was my final cake for the Wilton course 4.  This was my first attempt with the push-in pillars, and my eye only sees the one pillar that wouldn't cooperate and stand up straight!!  It was a lemon cake with blueberry filling, lemon icing, and strained organic blueberry preserves drizzled across the surface.  The sides were coated in hand-grated white chocolate.  The fresh lemon slices were dipped in white sparkling sugars (note to self- next time, take the time to actually CANDY the lemons- sugar makes lemons turn juicy and drippy!!).

It was AMAZINGLY tasty!!!

Top tier:

Bottom tier:

Violets, violets, and more violets!

I made this cake for my mother in law for her birthday.  It was a 2-layer 8" round chocolate cake with fresh strawberries, and a super creamy and rich cream cheese frosting (TOO creamy- it never crusted like a normal icing- ooops!!).  I placed an 8" mirror (with plastic wrap on the cake side to prevent a messy situation) on top of the cake.  I made a flower pot cake and iced it with the cream cheese frosting (maybe not the best idea... I'll explain in a moment), and then covered it with a terra cotta dyed fondant (Satin Ice brand)... the icing never set up, so the fondant kept trying to slide off the cake- ACK!  I hid the sliding fondant as best as I could with royal icing violets I had made for this cake.  All said and done, there were 147 violets in total.

My fondant may not have been flawless, but the cake was still super yummy :)