This was a simple yet elegant way to do a fall themed wedding cake. This client was on a strict budget so fake flowers were used, however it could easily be done with real flowers or even gum paste flowers. The bottom cake was carrot cake with a cream cheese filling, the middle was a pumpkin spice cake with spiced cream cheese filling and the top cake was a spiced apple cake with vanilla cinnamon buttercream. The whole cake was covered in white fondant with real ribbon acting as the borders and decoration. I covered the cake board in leaves (also fake) to finish off the fall theme.
Friday, October 15, 2010
This wedding cake was fun to do! The bottom tier was carrot cake with cream cheese filling, the middle tier was chocolate cake with strawberry filling, and the top cake was a gluten free carrot cake with cream cheese filling (the bride has a sever gluten allergy).
It was covered in ivory fondant and decorated with real seashells, which I bleached and cleaned before using. I used cookie crumbs mixed with sugar to imitate the sand at the bottom.
This cake was fun because the unique style of starfish were used throughout all of the decorations and on the table settings.
For a baby shower a client asked that I make 2 bassinets (the mommy to be was having twins). These were oval shaped cakes covered in white fondant with fondant decorations. The whole cake was then airbrushed with a pearl sheen to make it shiny.
I made the top of the bassinet out of crispy treats and covered them with fondant as well.
I used a pastry cutter with a decorative edge to make each of the blankets look quilted. The sides were given a triangle quilted pattern and I used edible blue and pink shiny pearls on the sides.
The bear was made out of fondant, and there were baby foot prints surrounding the base of the cake. I used fondant to also make the ruffle along the top and the bottom of the cake.
The babies were made out of fondant as well, and were decorated to look like the parents to be.
Overall these were fun cakes to have at a baby shower and could easily serve 25.
This was for a dessert tasting, so I made small bite size desserts. The first dessert were mini French style apple pies, with the crumb topping.
The second dessert was layers of cheesecake filled with a cranberry orange jelly and a toasted graham cracker crumbs. It was topped with a small amount of the filling and some fresh orange zest.
Unfortunately I don’t have a picture of the last dessert, a mini pumpkin cake with a dollop of spiced cream cheese frosting.
Labels: Other Desserts
This was for a small wedding, so a single layer cake was what the client was looking for. It is a red velvet cake with cream cheese filling and was covered in fondant.
I did a swirly pattern on the top out of buttercream. The client provided these adorable bride and groom ducks.
I used a stripe of pink fondant around the base and decorated it to look like ribbon using pink and yellow buttercream as well.