Yellow Rose

I offered to make a cake for a friend’s mum’s 70th birthday.  She gave me pretty much free reign with the design but I felt that a simple floral arrangement would be appropriate – plus I wanted an excuse to practise my flowers.

The top tier is a boiled fruit cake recipe that has been handed down from my grandmother.  The bottom tier is a simple vanilla cake.

I followed Kara Andretta’s sugar rose tutorial on YouTube to make the rose.  I re-used the buds from my floral wreath but dusted them a peach colour.  The Ivy was new but the daisies were also from the wreath.

I really like how the colours work together.

Ruffles and Ice

This one kind of got away from me a bit!  I offered to make a cake for a friend’s daughter’s second birthday.  She gave me the theme “Frozen”, so I had a think about conveying that theme without resorting to the cliches.

I wanted to do the modern scrunched ruffles in a diagonal up the cake, but I just couldn’t get them to hold their shape properly in the time I was willing to spend on it.  So I went with the more traditional straight ruffles and am glad in the end, as I think the scrunched ruffles would have been too bulky.

For the “ice”,  I made some forms out of tin foil and melted Glacier mints in them.  I then swirled blue colouring in the melted sugar and once it was hardened I broke the pieces up into different sizes of shards.

Not neccesarily the most toddler-ific cake design, but she liked it and I loved the effect.

Hourglass and Peony

My birthday indulgence! Extended height, carved middle tier piped with royal icing in a filigree design.  Sugarpaste stripes on the bottom tier and sugar peony and hydrangeas on the top.

A lot of work, but good fun.  I used four new techniques in the making of the cake and practised others.

Chocolate!

For Andrew’s birthday he requested a cake to take into the office, and one for at home.  I’d just been to a workshop on how to use tempered chocolate, so I decided to put my new knowledge to use and made some flowers out of tempered white chocolate.  The large cake for the office was a 12″ vanilla cake, made as a practise for the wedding cake I have coming up.  Little cake was a 4″ strawberry cake.  Both covered with dark chocolate ganache.

Lillies and Roses

A chance to practice my sugar flowers.  This time using gumpaste and individually wired petals for the lillies and hydrangea.  The roses were left over from a previous cake.  Almond rose cake with raspberry curd filling.

Loopy Bow

This cake was a bit of a disappointment.  I made it for a friend’s father’s birthday, in his team’s colours – red, black and white.  I bought the red sugarpaste pre-coloured, and it was really difficult to use.  It kept tearing and did not lie well.  I used sugarpaste for the bow too, which was a bit of an experiment.

Neon Splatter Cake

A cake for Laura’s 18th Birthday.  The bottom tier was chocolate cake filled with chocolate buttercream; the middle tier was vanilla cake with vanilla buttercream; and the top tier was lemon cake with lemon buttercream.  All the tiers were covered with dark chocolate ganache and sugarpaste.  I then stacked the cakes and splattered runny royal icing in three bright colours all over the cake (and the table, and the floor, and myself…).  It was great fun to do!  I then finished it off with some bright ribbons.