Yellow Rose

I offered to make a cake for a friend’s mum’s 70th birthday.  She gave me pretty much free reign with the design but I felt that a simple floral arrangement would be appropriate – plus I wanted an excuse to practise my flowers.

The top tier is a boiled fruit cake recipe that has been handed down from my grandmother.  The bottom tier is a simple vanilla cake.

I followed Kara Andretta’s sugar rose tutorial on YouTube to make the rose.  I re-used the buds from my floral wreath but dusted them a peach colour.  The Ivy was new but the daisies were also from the wreath.

I really like how the colours work together.

Ruffles and Ice

This one kind of got away from me a bit!  I offered to make a cake for a friend’s daughter’s second birthday.  She gave me the theme “Frozen”, so I had a think about conveying that theme without resorting to the cliches.

I wanted to do the modern scrunched ruffles in a diagonal up the cake, but I just couldn’t get them to hold their shape properly in the time I was willing to spend on it.  So I went with the more traditional straight ruffles and am glad in the end, as I think the scrunched ruffles would have been too bulky.

For the “ice”,  I made some forms out of tin foil and melted Glacier mints in them.  I then swirled blue colouring in the melted sugar and once it was hardened I broke the pieces up into different sizes of shards.

Not neccesarily the most toddler-ific cake design, but she liked it and I loved the effect.

Olive’s cake

A quick and simple vanilla sponge for a friend from church.  I re-used the sugar flowers from a previous cake.

Hourglass and Peony

My birthday indulgence! Extended height, carved middle tier piped with royal icing in a filigree design.  Sugarpaste stripes on the bottom tier and sugar peony and hydrangeas on the top.

A lot of work, but good fun.  I used four new techniques in the making of the cake and practised others.

Drum Cake

A birthday cake for a drummer.  Chocolate cake with chocolate buttercream.  Gumpaste cymbal and drumsticks.


Handcut gumpaste orchids on a 4″ fruitcake for my mum’s birthday.


For Andrew’s birthday he requested a cake to take into the office, and one for at home.  I’d just been to a workshop on how to use tempered chocolate, so I decided to put my new knowledge to use and made some flowers out of tempered white chocolate.  The large cake for the office was a 12″ vanilla cake, made as a practise for the wedding cake I have coming up.  Little cake was a 4″ strawberry cake.  Both covered with dark chocolate ganache.

Lillies and Roses

A chance to practice my sugar flowers.  This time using gumpaste and individually wired petals for the lillies and hydrangea.  The roses were left over from a previous cake.  Almond rose cake with raspberry curd filling.