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Chocolate cupcakes filled with raspberry preserves, topped with raspberry SMBC.
Chocolate Cupcakes injected with Dulce de Leche, then topped with a Caramel Swiss Meringue Buttercream, drizzled with caramel and topped with a caramel chocolate.
For my daughter's Christmas-time birthday. We'd been teasing her about buying her an ugly Christmas sweater for her birthday. So, instead of buying her one, I made her one! Thanks to those here and other sites who have done similar cakes - you gave me inspiration. I wanted to do the box and tissue, but ran out of time.
Chocolate cake with peppermint buttercream filling, chocolate ganache, then fondant. Topper is made from fondant/gumpaste and the ball is glass.
NFSC with fondant.
The snow, eyes, buttons and nose are royal icing - the rest is fondant. Adapted from some of the many snowman scene cookies on CC and elsewhere.
NFSC with fondant and royal icing. I do these every year in blue fondant with white icing, but this year tried the white on white and I love the look.
NFSC with fondant and royal icing.
Baptism Cake - bottom is vanilla with cappuccino filling, top is vanilla with Skor filling. The blur on the banner at the bottom was just to remove the baby's name - it really didn't look like that!
Fall cupcakes decorated with sugar cookie leaves, pumpkins, acorns, etc.
Vanilla Sugar Cookies with buttercream flavoured fondant.
I made this Candyland cake for my granddaughter who is turning 4. She picked the fondant (neon pink ... I toned it down a bit and I hope she won't notice).;-) All vanilla WASC. Bottom layer with Cotton Candy buttercream filling, white ganache and the neon fondant. Middle layer has Tia Maria buttercream, dark chocolate ganache. Top layer has tutti frutti flavoured buttercream. I ran short of time - hence the cupcake on top where there should have been a castle. I used edible images for King Kandy, Gramma Nutt and the signs. Thanks to all those here who have done Candyland cakes before - I swear I've looked at 1000 pictures and each one helped in some way.
What a fun cake to do. I've now made a couple of these cakes. Lots of work, but worth the smiles.
Margarita, Pina Colada and Strawberry Daquiri cupcakes.
This was actually a test batch to see if I could actually bake a cupcake in a small cup. It worked, so the next plan is to make pina colada and mojitos in cups with the bendable straws and little umbrellas for a tropical theme.
Banana cake with dark chocolate ganache, fondant on top with gumpaste flowers, banner, etc. This is the first time using ganache under fondant and I think it just hardened up too fast (cake was cold) and I had a difficult time getting nice edges. I found the chocopan fondant a little more difficult to work with and it didn't end up nice and smooth, instead dry and elephant-skin looking. Not happy with the outcome, but I will try the ganache again for sure.
I hated making this cake and I am not very happy with it, but I learned lots and will be better prepared to make a book cake in the future. This was for my daughter's birthday. She's taking medieval studies at university. The bottom cake is a replica of her master's thesis and the top is a book on Hildegard of Bingen (who was the inspiration for my daughter's thesis). The "illumination" on the cover as well as the spines are edible images. Vanilla cake with cream cheese buttercream filling.
WASC with raspberry mousse filling.
WASC with Raspberry White Chocolate Mousse filling. Covered with Choco-pan. I had some problems with it - maybe rolled too thin (?). The taste is great though, so I'll try it again.
Vanilla cake, white chocolate filling, chocolate buttercream frosting. NFSC for letters and the number, 1. Grass tip to make "fur".
WASC with raspberry filling. Edible image scroll.
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