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This small tiki (about six inches tall) will be the topper for a cake due at the end of June for a luau-themed surprise birthday party. Since I will be doing all the cooking, too, I decided to get as much done for the cakes and decorations as early as possible, so I just completed this yesterday using pre-made rice krispies treats and purchased candy clay in two different types of chocolate (dark and fleshtone - (I hate the name of that color!)), mixed. I used a purchased 8" wooden tiki as my inspiration.
For an upcoming cake. These gumpaste flowers were colored according to photos I found online of actual plumeria/fangipani flowers, as I wanted them to be fairly authentic.
Helmet was originally going to be placed upon the round cake, but it was so heavy and the cake needed to be carried down a flight of stairs, so I decided to keep them separate. My son didn't mind and his friends seemed impressed by the helmet cake anyway. (Unfortunately, I forgot to add the gumpaste mortarboard (grad cap) to the top of the helmet as I was so focused on getting the face mask 'just right'.)
My daughter's Sweet 16 Cake. The top tier gave me fits! Covered it 5 or 6 times!! The fondant just didn't want to work with me and my sheeter (hubby) anymore. The top tier is a 6" (6.25" tall) oreo cake covered in Martha Stewart Vanilla Buttercream and Pentinnice. The middle tier is 8" mocha cake with alternating layers of mocha and vanilla buttercreams, covered in vanilla bc and Penntinice. And the bottom is 10" S'mores cake - graham cake with chocolate ganache and vanilla bc with toasted marshmallows sprinkled over it between the layers. I made MMF, but that didn't work out (I think the temp was too high in my house), so I just went with the same old Pentinnice. The top and bottom tiers are stenciled with RI and the middle tier is decorated with fondant (letters made using tappits). The topper is Fondant mixed with Gum-Tex and also inedible beads on wire (placed in a straw that was inserted into cake).
Made for my f-I-l's surprise 80th birthday party. Chocolate and vanilla pound cakes and SMBC and fondant with white chocolate shavings.
Two tiered First Communion Cake made for my daughter. It was a bit humid and the chalice kept wanting to lean - this was my 2nd attempt at making it since the first one was totally leaning to one side. The gp flowers were hyacinths and the rosary beads were made from sugarpaste on dental floss. I also made two pieces of wheat that I placed at the base of the placard. TFL
Made for the HS Marching Band to which my daughter is a member. When I walked in with this they thought it was her shako and wondered why I had brought it. They got such a kick out of eating all the edible pieces (the only non-edible item was the floral wire to which I attached the feathers, aka rice paper).
This teapot and tea cup are made from chocolate pound cake. The pot is torted and filled with cinnamon buttercream and frosted with SMBC and covered in Satin Ice fondant. The cup wasn't torted. All decorations are made from fondant and the very dark tea/coffee in the cup is melted chocolate, as is the inscription.
9" - 4 layer carrot cake with white choc. cream cheese frosting filling. Covered in Buttercream Dream. RKT head, coated in wh. choc. and fondant. Hat made of cake circle and 2-4" dummies and one 6" carved dummy. Thanks for looking.
Thanks to the idea in the book, CAKE POPS by Bakerella, I made these for my daughter's Valentine's Day party at school (got a reprieve on their 'no food' ruling). They're vanilla cake (B. Crocker white cake w/ extender) and vanilla/fiori di sicilia buttercream flavored.
Don't know why the green icing doesn't look green in the photo...... Anyway, made this by using a hexagonal cake former and cutting leftover football sheet cake. I re-frosted it and tried some home-made cameo molds. You can't see the luster in the photo for some reason, but the cameos and swirls were covered in antique gold luster dust and a bit of super gold l.d.
Made for a Valentine's Father Daughter dance. Sugar cookies iced with Toba's Glace.
Made for my son's H.S. football scrimmage/family picnic earlier today. Things were going okay, until it came to making the lines. Math and I don't get along! Anyway, it's a WASC with a lemon curd-infused buttercream filling and iced in buttercream dream for the base cake (2- 12"x18"). The football was made using the Wilton pan and is the Hershey's Chocolate Cake recipe. It's iced in BC and Fondex. The accents are all fondant, except for the numbers which I piped (I forgot to thin it out first). There are fondant football around the sides (used a mold).
Learned in Lorraine McKay's last class in NJ in 2010. She's such a great teacher and gave us plenty of fabulous tricks and tips. I'm pleased with the way this came out.
10" dummy bottom tier, 8" chocolate cake middle tier and 6" chocolate cake top. Filled with raspberry buttercream and frosted with buttercream dream. Fondant accents.
8" and 6" chocolate tiers with buttercream dream filling. Originally customer wanted a gumpaste tiara then changed her mind about a week before the party. Thanks for the inspiration found here on CC!
A 10" square cake made of alt. layers of WASC and chocolate - five layers - 4-3/4" tall. Filling is Oreo/Marshmallow. Covered in Buttercream Dream and Satin Ice fondant. Jessie is 50/50 gp/fondant. TFL
The bottom tier is an 11" hexagon made of alternating double chocolate cake layers (Epicurious recipe) and WASC with alt. fillings of choc. mousse and mascarpone mousse and was 5 - 5.5" high. The dome was a citrus pound cake with IMBC filling. The hourglass is a dummy. The next tier is 6" and about 4.5" tall Mimosa cake (champagne cake, orange curd, champagne IMBC). On top is a 4" unfilled champagne cake. Each tier is covered in IMBC and Satin Ice fondant. TFL
Purchased the scroll design, but was disappointed with the actual color (too orange), the fact that the designs were too close together on the sheet to cut into circles, and they were printed on wafer paper instead of icing sheets. Had to cut the designs around the perimeter of each one for them to look good. All in all, I like the end result, but they took way too long!
Six inch WASC cake atop an eight inch chocolate cake atop an eleven inch WASC cake. Each tier contained raspberry filling, was frosted with IMBC and ivory Satin Ice fondant with a purple Choco-pan 'ribbon' that was dusted with mauve luster dust. Made for my cousin's wedding rehearsal dinner.
An 11x15 WASC sheet cake with cookies and cream filling and buttercream dream frosting. The dog tags and figure are made from sugarpaste (fondant with gum-tex mixed in).
I took the class given by Elisa Strauss back in Dec. of 2008 and have been looking forward to making this cake. I got my opportunity this year for my hubby's birthday. This is a lemon pound cake with buttercream dream and satin ice fondant and gumpaste.
Made this for my son's 13th birthday. It's a WASC cake with a cookies and cream filling. I made two 12x18 cakes and used those to carve the 'boot' of the skate. The wheels are made from RKT covered in fondant. The floor alone took me an hour and a half to make, but I think it was worth it as I love how it turned out. Thanks for looking!
Made for my neighbor's grandson's 14th birthday, this is a chocolate cake with a raspberry filling! It was met with very high praise, both in looks and in taste. Cool! The guitar made from a frosting sheet that I drew on and colored with edible ink markers. Thanks for looking.
I decided to try making the man on my own and added him to the woman and dog made in Lorraine McKay's class on Nov. 1st. Here's the result. Obviously, I need some practice, but don't think he came out too badly for my first man. Thanks again Lorraine (Aine2) for the lessons. I hope I'm not disappointing you - you're a great teacher.
I finally got the opportunity to meet in person and take a couple of classes from Aine2!! Here's the results from the first class. She's a great teacher, by the way!
(if this is a private computer)
Yes please, register now!
