It’s been a busy week this week, with two birthday cakes and a wedding cake.
The first birthday cake for the week was for a 12 year old boy who loves the skatepark, so a skatepark park was the ultimate choice. This cake is a chocolate mud cake, cake & shaped to resemble a skatepark. As all skateparks have graffiti, this was the perfect opportunity to test out my airbrush machine for the first time on a cake. I’ve practised on paper but this was my first cake airbrush! Trent was thrilled with his skatepark cake
The second cake was a chocoholics dream. A chocolate mud cake decorated with Kit Kats, M&M’s, Jaffas & Malteasers. I could just imagine the ill feelings from these 18 year olds after the combination of alcohol and excessive chocolate
The last cake for the week was a gorgeous wedding cake for Jen & Mark. Bottom tier was a double height white chocolate mud cake top tier was double height caramel mud cake. Both cakes covered in white chocolate ganache and white fondant. Decorated with hand modelled frangipanis. Congratulations Jen & Mark!
Ben & Mel’s wedding cake is by far my favourite cake that I have made to date! It was huge with each tier being double stacked. Each tier covered in ganache, fondant and of course the ever so time consuming ruffles. I just LOVE ruffles!! I think they provide such a dramatic and beautiful looking result.
I made this cake last year so can’t remember exactly how long it took but let’s just say it was very time consuming (hours and hours of ruffling alone) but well worth the effort! I made 10 of the flowers even though I only used 5. I needed to make sure I was prepared if any broke on either the trip to the venue or during the assembly.
I had a visit from the bride to be on the night before the wedding whilst I was ruffling away, stressing that it just wasn’t going right and how on earth was I going to get it done in time. Nothing puts your head back into perspective then a glowing bride to be! Due to the size of this cake, it needed to be assembled at the venue. This caused me a little bit of fear, as I wasn’t able to see how it was looking as one until it was crunch time!
The sun was shining on wedding day which was fabulous to see. I love being able to share in the special day of these glowing brides! The cake was finished in the morning and I anxiously awaited the time to deliver the cake. With each tier packed carefully it their own boxes with non slip mats and paper towel to avoid any damage to the ruffles, individually packed and carefully wrapped flowers, my bag of essentials – royal icing, piping bag, spatula, cake lifter, paper towel etc and of course my camera, I packed the car up and headed out to the venue. I’m sure all you cake decorators out there feel my pain as you slowly but surely make your way to a venue with the precious cargo on board. You feel every single bump that you are almost certain was there the day before and hope that the cake is surviving the trip. I located the venue, a gorgeous winery and get shown the back entry in which I can gain entry to set up. Now, getting everything through this back entry was going to be half the battle through wine barrels galore The cake was being presented on a full wine barrel, beautiful! Yet also challenging considering the size of the cake. I really could have done with a step ladder. I carefully put my tiers together with minimal breakages, arranged the flowers (lucky I made spares, as I did drop one ), inserted the initial toppers then stood back and admired. Argh, love that feeling! The sigh of relief when you realise all of your hard work has paid off and it looks fabulous.
Here are a few pics of the cake and the gorgeous venue!
This cake was something totally different for me, something out of my comfort zone I guess you could say. It was a challenge that I enjoyed. The bride and groom were a lovely young couple who wanted something different, not standard fondant covered cake and wanted the rough look, I guess you might call it. They showed me a few different designs/styles they liked and this was the end result.
A three tiered mud cake (peppermint, citrus & passionfruit). Each tier was covered with white chocolate ganache then decorated with white chocolate shards. The florist topped each layer with some flowers matching the brides posie.
The chocolate shards were hand made and this was a challenge on it’s own! Working with very fine chocolate with the temperature rising was a delicate job. I had to move quickly!
I was happy with the end result and the flowers just finished it perfectly!
This weekend I made a wedding cake for Tiff & David. A topsy turvy three tiered square cake was the plan. The colour theme was purple and champagne. This cake involved a lot of firsts for me, my first fondant covered topsy turvy. I had made a smaller topsy tuvy cake for my son’s birthday as a trial for this cake however this time decided on a different method for a sturdier cake. This time I cut out each tier for the tier above to sit in, allowing for a much sturdier cake and still that topsy turvy look. I also had two new flavoured cakes in there at the request of the bride..I’m not one to say no to trying a different cake!!! I now have two new flavours to add to the flavours list! The bottom tier was a jaffa mud (newbie ) made with dark chocolate, cointreau and orange juice = YUMMY! This tier was decorated in two shades of purple and champagne fondant stripes. The middle tier was passionfruit mud (the other newbie) made with white chocolate and passionfruit pulp = YUMMY AGAIN!! (my new fave!!). This tier was decorated in champagne coloured fondant with a quilted pattern and purple sugar pearls. The top tier was peppermint mud made with dark chocolate and peppermint essence. This tier was decorated with a light purple coloured fondant and hand piped champagne coloured hearts. Three awesomely flavoured cakes The initial toppers were made by the bride herself, adding the pefect top! This was also the first time that I had travelled with a tiered cake in pieces and assembled on site. I am so pleased I decided to do it this way as it provided so much ease in travel (three boxes sitting flat in the back of my car) and avoided a lot of stress wondering if it was OK. As the cake travelled approximately 30km, doing it in pieces was really the only way to go! The reception venue looked gorgeous and I think the cake colours matched the venue perfectly. Congratulations Tiff & David!!! <3
This weekend was a very exciting one, creating a stunning wedding cake! I had a great time creating this one. A two-tiered square cake. The bottom tier was a 10″ square, 5″ high caromello mud cake, covered with chocolate ganche and white fondant. The top tier was a 6″ square, 5″ high cherry ripe mud cake, covered with chocolate ganache and white fondant. The top tier was placed slightly off centre. The entire cake was embellished with 4mm, 6mm & 8mm gold cashous, giving a very elegant look. The cake was topped with a T & K initial topper provided by the bride. I am happy with the end product and hope that the bride and groom were also happy with it. All the very best to you both, I wish you a lifetime of happiness!!