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My neighbor asked me for another pumpkin cake this year for her little Halloween get together. So this is what I made for her. It's a chocolate WASC filled with orange flavored BC Dream and iced in vanilla BC Dream. I enjoyed making mums for my last cake so instead of just piping grass for the pumpkin to set upon, I decided to instead make the three mums.
Last year's reunion cake was such a big hit, I was asked to supply the cakes for this year's reunion (all graduating alumni were invited so the cake/cakes needed to feed a minimum of 300!). The "O" cake is WASC with raspberry filling; the "L" is a chocolate WASC with Chocolate Kalhua filling; and the "G" is a WASC with Cinnamon Bun coffee creamer and a chocolate BC Dream filling. All cakes were frosted with Buttercream Dream. And I decided to try making BC mums for the first time. Not too bad, I think. Each cake was made from two 12"x18" cakes. That was a lot of cake!!
Made for a neighbor. Sugar cookies covered in Satin Ice fondant.
Sugar cookies covered in Toba's Glace.
Bottom tier is a three layers of vanilla cake and two of chocolate mousse filling (10" and four inches tall). Middle tier is two layers of chocolate cake filled with vanilla Buttercream Dream (8" and four inches tall). The two stuffed animal replicas are made from plain pound cake and frosted with BC Dream. The decorations are made from rolled BC (don't know if I'll ever work with THAT again! It was quite a challenge!).
Made using three 12x18 sheet c cakes - WASC (with Cinnamon Bun Coffee creamer) filled with caramel and iced in SMBC and FondX. My daughter requested a dolphin cake for her fourth birthday party and that's what she got! The nose, peduncle (muscular part just before the fluke) and the dorsal fin are RKT, the fluke and spout are GP and the flippers are fondant. TFL (Sorry it's not my best work) P.S. Sunglasses match the ones on the dolphin from her bedroom border.
WASC cake made with Caramel Hazelnut coffee creamer and strawberry yogurt (substitued for sour cream) - came out really good!! I made this with the NJ Cake Decorating Club class taught by one of our members, Christine L.
8" round filled with orange flavored/colored Buttercream Dream and frosted in Buttercream Dream.
My first two attempts. Learned at a class with the NJ Cake Decorator's Club and taught by Stephaniescakenj. Thanks, Stephanie! Now I just need to practice, but on the whole I think they came out well for a first try.
Thank you, kiddocakes, for allowing me to use your cake design! Here's my version: two and a half batches of Plainly Perfect Pound Cake made in a 9x13 pan; raspberry filling; Buttercream Dream frosting and Satin Ice fondant. Praying hands are made from Ghirardelli white chocolate (layer of Merckens for flesh tone). Fondant letters dusted with blue pearl dust and outlined with Metallic Silver Edible Glitter Dust (hard to see in photo). TFL!
Dummy was used for the class I took to learn how to make this type of cake. It was taught by Adven68 (Irene Likokas) on Sat. 4/25/09. Unfortunately I was about a half hour late so I rushed through my icing and fondant steps, so I'm unhappy with my base fondant, but I think the rest looks pretty good (though I do need to practice now that I 'know' what to do). Thanks for a great class, Irene! TFL
First carved bunny! I thought it came out okay for a first try. I was disappointed that the customer wanted a pink bunny. I would've preferred a more realistic bunny, but with the pink coloring I went with a cartoonish face to 'match'. The cake was two 10" squares of chocolate pound cake with a 9"x13" plain pound cake in between and iced in and filled with Buttercream Dream. It was then airbrushed pink (that really hurt. lol) and I piped the details. The customer loved it and said her mother, who doesn't really like cake, thought it was amazingly delicious! Cool!
Not my best work, since I spent a lot of time on the bunny and rushed this one. This was a new recipe I wanted to try: Lemon Meringue Cake. It was pretty good, but could have been a bit more strong as far as the flavor went. Very nice texture. Since I had to rush I used Duncan Hines Lemon Supreme icing (I forgot how different the texture of that stuff is and had a little difficulty frosting my cake!).
This Corvette Stingray (okay, I've already been told by family members that it looks like a whole bunch of other types of cars, except a Corvette!) was the result of a cake carving workshop. It's my first try, hopefully any future ones will come out better. I know it looks like it crashed, but that's partly because it was a bit large for the box and rubbed on the front and back ends. This cake was a layer of French Vanilla and a layer of Choc. Fudge Poundcake and measured approx. 7" x 15.5" x 5.5". It was a large cake.
Just wanted to practice some techniques I learned at Cake Camp from Geraldine Randlesome. There's Oriental Stringwork and Australian Stringwork. I even tried a new technique from one of her books. I still need to practice more, but for my 2nd attempt, I think it came out well and can't wait to try it on an actucal cake (hopefully I won't accidentally break some of my extension work when I move it like I did on this dummy).
The NJ Cake Decorator's Club Meetup just had our 2nd class with Buddy Valastro and team this past Sunday (Mar. 1, 2009). We got to pick one of four different types of fondant cakes to decorate and I chose a Henna Cake. It's piped in BC. So here's the results. TFL. P.S. He, Remy and Mauro are great teachers and the class was a lot of fun, as were the teachers!
Learned from a fellow member of my local cake club that taught this workshop. Here's my first attempt at a topsy turvy cake. I think I did well, but in the future will make some modifications. It surprised me by getting home (a 45 minute ride!) in one piece.
I took a class on GP figurines with my local Cake Club. It was taught by Snowshoe1. She did an excellent job of teaching us. Here's the result of that class.
In October 2008 my Cake Club (NJ Cake Decorators) took part in a Duncan Hines Bake Sale for Cancer Care for Kids. We raised $530!!! Here's one bunch of cupcakes that I contributed to the sale - Bananas Foster with White Chocolate Cream Cheese frosting. The butterflies are made from rice paper and edible markers: monarch, blue morpho, eighty-eight, and tiger swallowtail are the species I made. Simple, but time consuming!
Made for a party at Holiday Time at my daughter's Dance School, but due to bad weather they never made it there. So they went to the next class and only about four or five went. The rest came home and we thought they were delicious. Chocolate with SMBC filling and icing on top! Yum!
I baked this in October and poured the lacing sauce over it every week until the week of Christmas. I then quickly decorated it about 2am on Christmas Eve for Christmas Day dinner. It received rave reviews. I used Toba Garrett's recipe. Over the cake is a layer of almond paste (in lieu of marzipan) which is brushed with apricot jam and then covered in fondant. TFL
Client e-mailed me the eblem to be used and just said chocolate sheet cake filled with raspberry, white icing for about 20-25 people. She also wanted the wording as I have it on the cake (arch above - Troop 53, and reverse arch below with town). I printed an edible image for the emblem and wording.
Buddy held his first workshop in Jan. 2009 with the NJ Cake Decorator's Club. He supplied everything and he and his assistants/brothers-in-law were fabulous teachers, as were his interns, Christine and Dianna. (By the way, the blue fondant was actually purple. Also, the cakes were delicious.)
A coconut cake with raspberry filling frosted with IMBC and fondant. The fur trim on the dress is IMBC and coconut. Made a quick mold (from a Barbie doll head) for the angel's head/face. Angel's torso, neck, head, arms, hands, halo and hair = all fondant. Actually made for a birthday.
Made for a neighbor, this is a chocolate cake with chocolate frosting and filled with an orange mousseline bc. She wanted it to wear a pilgrim's hat. The head/neck are made of rkt covered in bc and fondant; the hat is fondant and the feathers are wafer paper run through an edible ink printer (I had looked up turkey feathers on the internet) and cut out. I attached them to lollipop sticks w/ piping gel so they'd stand up straight instead of flopping over for the tail. The wings are just attached w/ gel.
My daughter had seen the one that claire_d made and was bugging me for a year to make it for her. So I promised to do it for her third birthday, but due to some unforeseen circumstances, it didn't happen and she didn't let me forget! So I did it for her for Thanksgiving when we could share the cake with the whole family! It's a peanut butter cake and a chocolate fudge cake with peanut butter chocolate filling covered with BC Dream and Fondx. The handset is RKT (I still need practice molding that).
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