By antonia74

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I loved the simplicity of this big cake. I did thick double-layers of cake inside, instead of the regular triple-layers. (They were only serving it as a midnight dessert item, with so much other food.)

Iced in IMBC with ivory fondant behind the...

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By antonia74

Feb 17, 2007

I was asked by a bridal magazine to create a cake with a "La Vie en Rose" theme to it this year. Rather than go the traditional route of gumpaste roses, I wanted to do something else. I researched antique French wallpaper patterns that had...

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By antonia74

Dec 17, 2006

We started this cake 2 weeks ago! Based on a Colette Peters cake. (Bride brought us the photo.)
My partner Ana created the unbelievable pastillage vase with the flowers on top. It was about 7" in height and 1/4 the cost of the finished...

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By antonia74

Dec 2, 2006

This was the most feminine cake! I adored it right when the bride showed me a magazine with this photo.

I made the 2 sizes of flowers in gumpaste and the vines in royal icing directly onto the cake.

Flavours were Chocolate with Toasted...

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By antonia74

Dec 2, 2006

This cake was for a Champagne-themed wedding, but we wanted to incorporate her lilac colour as well...so here is the compromise!

The tiers were 5.5" tall apiece and the flavour was Lime Zest Spongecake with Fresh Raspberry Buttercream, iced...

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By antonia74

Dec 2, 2006

Wow...was this cake ever chocolate! The tiers were Dark Chocolate cake with Raspberry Buttercream, Dark Chocolate Cake with Bailey's Buttercream and Dark Chocolate Cake with Mint-Chocolate Buttercream...all iced in Milk Chocolate Buttercream.
The...

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By antonia74

Dec 2, 2006

I couldn't wait to do this cake! The colours were so vivid. I used Americolor Burgundy and Wilton Chocolate Brown to get the perfect Merlot colour to match the couple's wedding invites. Their mongram is handwiting in royal icing on a curved gumpaste...

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By antonia74

Dec 2, 2006

For a Chocolate/Ivory themed wedding tonight at a very Art Deco venue. Worked perfectly!

I did the scrollwork in dark brown royal icing instead of chocolate, as it is an easier medium for me to work in. Fondant was Ivory White Chocolate.

Sizes...

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By antonia74

Dec 2, 2006

From today's wedding. 6", 9" and 12" rounds of Dark Chocolate, Tahitian Vanilla and Strawberry-Vanilla.

There are tiny dots piped on the sides, but it's really hard to see them!

I hate putting a satin ribbon around buttercream...

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By antonia74

Dec 2, 2006

The bride today wanted a cake to show off her gerbera daisy theme. It was so fun!

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By antonia74

Dec 2, 2006

I couldn't find a template I liked for these lyrics, so I ended up writing them by hand.

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By antonia74

Dec 2, 2006

This story was SO romantic! Get this....the bottom tier is artificial so that I could hollow it out (like a bagel) and place a chunk of the actual wedding cake from the bride's parent's inside it! How cool is that?? They gave me the wedge of 35...

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By antonia74

Oct 22, 2006

Done for a very small wedding. Their colours were black & white, so I did it in an Art Deco theme for them, using simple flowers done in silver lustre dust & black fondant as the detailing.

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By antonia74

Oct 16, 2006

Done in an emergency to replace another baker for a client's wedding! (Well, I had 2 weeks' notice....but that's a rush to me! haha)

IMBC buttercream, edible sugar pearls on middle tier

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By antonia74

Oct 15, 2006

Design taken from Martha Stewart's China Pattern Cake series from the Weddings mag. Done in ivory white chocolate fondant (purchased, no recipe). Cake was triple-layer Dark Chocolate Cake brushed with Grand Marnier simple syrup, filled with double...

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By antonia74

Oct 7, 2006

From Martha Stewart's Weddings magazine, a copy of her "Charlotte Cake".

I did mine with a base of IMBC and the ribbed collar is dark chocolate fondant instead. (The one in the magazine was pink fondant with the collar done in modelling...

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By antonia74

Sep 30, 2006

A copy of Martha Stewart's version from the Weddings magazine. (Hers was pale pink.) Just done by zigzagging the #104 rose tip up the sides in a line. Looks complex, but it's REALLY easy! Took 15 minutes to ice the entire cake of 3 tiers.

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By antonia74

Sep 30, 2006

Massive cake, about 9 or 10 feet tall for a new venue with 40 foot ceilings in Toronto. My first time using pillars!!

The dimensions were 6"/8"/10"/12"/14"/16"/18" on a 22" silver plateau stand. I hollowed...

26 19

By antonia74

Sep 26, 2006

I am SOOOOO glad this wedding is over! (Seriously, I have 72 pages of emails in 6 months from this couple about exact colours/scrolls/sizing/stand/flavours. I wanted to change careers and become a mail carrier in the end!!)

Anyhoo, hope she's...

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By antonia74

Sep 3, 2006

sizes 6"/8"/10"/12"/14".....but only middle 10" tier is real!

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By antonia74

Sep 2, 2006

Very Art Deco! Wedding was all black & white. Made a gumpaste monogram heart topper for a bit of pizzaz!

(funny initials, eh?)

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By antonia74

Sep 2, 2006

A very elegant tiny wedding this weekend of 14 guests. They still wanted something tiered, so I did a clean ivory sugar bow cake.

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By antonia74

Aug 20, 2006

This wedding's colours were a dark dusty rose and silvery grey. They loved the look of rounded corners, but didn't want fondant. I rounded the corners of this IMBC buttercream cake by simply icing it as usual, then slicing off the rim in 3 turns of...

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By antonia74

Aug 5, 2006

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By antonia74

Jul 4, 2006

This cake was entirely designed based on the bride's dress...which was a secret from her groom. Copied the scrolls on the bodice of her dress, with silver dragees and edible pearl buttons.

I had hoped for red roses as the topper for a more...

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By antonia74

Jun 25, 2006

Simple 2 tier cake (9" and 12", 6" tall tiers) with cascade of artificial orchids. The groom chose this cake design. I was happy to do it, but suggested fake flowers to save them a ton of $$$!

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By antonia74

Jun 25, 2006

I adore 2 tiers! Especially when the client agrees to pick them up! Yippee!! Half the struggle is delivering in the summer.

Nice and simple, yummy fresh berries in each tier. 6" tall tiers. So happy with it that the bride didn't want to...

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By antonia74

Jun 18, 2006

A really simple cake, just a bit of detailing....then the florist brought me what I had THOUGHT was going to be a few fresh flowers I would add to the top. I didn't know she had pre-made a weird cluster of flowers with strange ivy bending everywhere...

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By antonia74

Jun 4, 2006

There....now it just looks perfect! hahaha

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By antonia74

Jun 4, 2006

Okay, so I learned a valuable lesson doing this cake....the tiers MUST be at least 4" different in size to make this work visibly. I did my usual 6"/9"/12" combination, but as you can see....or rather you CAN'T see...the pink tops...

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By antonia74

Jun 4, 2006

This couple wanted a few "Margaret Braun" details, but for a lower price of course! hee hee

I took a few of the piping designs from her book and made it into this colourful cake using the couples orange/red/aqua/fuchsia/gold wedding...

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By antonia74

May 28, 2006

The couple had such beautiful shades of pinks and greens for their wedding that I wanted to showcase that subtlely on their cake. Found a cake design online (I will try to find out the designer to credit them!!) that used this technique on fondant...

24 243

By antonia74

May 28, 2006

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Comments (6)

valenska108 3/5/13 at 1:26pm

Your work is BEAUTIFUL!!!

kimarms 3/5/13 at 2:05pm

thank you valenska108! :-)

stephlpy8 3/17/13 at 7:22am

Thank you! :)

Kenikenmaui 4/24/13 at 2:50pm

Thanks

griffsgoodies 5/13/13 at 6:37am

Thank you

Mercado Doce 5/18/13 at 6:03am

thank you valenska108 ::)

Cake Central › Galleries › Wedding Cakes › Round Wedding Cakes › By antonia74