Tuesday, November 22, 2011
Monday, November 7, 2011
Friday, November 4, 2011
Thursday, November 3, 2011
Friday, June 3, 2011
Grad cake
Grad cake. I like the little figures. My hands are sore. Maybe from making all the flowers lol. Anywho, congrats to everyone graduating!Wednesday, June 1, 2011
Christmas 2010
How: The bottom layer is a double layer cake shaped as a gift with ribbon. All the decorations are hand made which includes Santa with his bag of gifts, menorah and mistletoe. The top layer has a reindeer, a Christmas tree, and gifts. To make the Christmas tree, I rolled a green cone and used scissors to create texture. The side of the top layer has a silhouette of Santa's sleigh. The border is a wreath where I used the same scissor technique. And the base of the cake has elves, snowmen, candy canes and nurse penguins.
Wedding Anniversary
How: 2 tier cake with white fondant. I made the figures out of rice krispies. Then I made the flowers and painted them with pink and yellow pearl dust. I used icing for the pearl border.
Tiki Party
How: 14" round bottom layer, 10" middle layer and the tiki head is made out of rice krispies. All the flowers are handmade. I wish I knew how to work with smoke and stuff to make cool effects. I guess that challenge should be next on my list!
Hello Kitty and Keroppi
How: Square cake with pink fondant and salmon colored fondant ribbon. I did a quilted design with edible pearls at each intersection. I made each character and tiny gifts out of fondant, secured with toothpicks and icing.
Minnie Mouse
How: Bake the cakes. Bottom layer is a 10" double layer, middle layer is an 8" double layer, and Minnie is made out of rice krispies. I started sculpting Minnie, then I used fondant for her face, dress, shoes, etc. I used white icing for the details. For the border, I used wilton tip #18 to make the shell borders. For the Minnie silhouettes, I rolled out balls and flattend them evenly, then I made the red bows with white polk a dots. When you stack cakes, always remember to use dowels and icing to secure your cakes.
Shoe Cake
How: Bake lots of cake so you have enough to work with. I stacked two 10" and one 6" cakes. The base of the cake is a flat rice krispie layout of the shoe. Then I carved the cake into its shape. Carve off a little at a time- it's much harder to put cake back together! Make sure the cake is cool- if not, it will be falling apart with crumbs everywhere! Crumb coat it and put it back in the fridge. In the meantime, roll out your fondant, and remember to roll out more than you need so you can just cut off scraps rather than worry about not having enough. Cover the cake. Now you have the fun detailed-work like the shoe lace. I also used a roller tool (kind of looks like a small pizza cutter with serrated edges). It creates a nice stitch look.
Cornelli lace
How: 6" double layer chocolate cake with chocolate frosting. Then I used white frosting to pipe the lace with wilton tip #3. When you pipe the lace, use steady pressure so it comes out even. You can also warm the tip under hot water so the icing doesn't come out in clumps. When creating the design, just be random and abstract at a steady pace.
Sunflower Cupcakes
How: I used a white cake mix, standard cupcake size, chocolate frosting for the circle (wilton tip #18), vanilla frosting with yellow food dye (wilton tip #102 for petals), then a mini oreo on top. That's that!
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