This cake was a bit of a disappointment. I made it for a friend’s father’s birthday, in his team’s colours – red, black and white. I bought the red sugarpaste pre-coloured, and it was really difficult to use. It kept tearing and did not lie well. I used sugarpaste for the bow too, which was a bit of an experiment.
A cake for Laura’s 18th Birthday. The bottom tier was chocolate cake filled with chocolate buttercream; the middle tier was vanilla cake with vanilla buttercream; and the top tier was lemon cake with lemon buttercream. All the tiers were covered with dark chocolate ganache and sugarpaste. I then stacked the cakes and splattered runny royal icing in three bright colours all over the cake (and the table, and the floor, and myself…). It was great fun to do! I then finished it off with some bright ribbons.
A quick, informal cake. Chocolate cake with chocolate buttercream. Modelling chocolate leaves and hand-modelled acorns.
My first three-tier cake, for Nancy’s 80th birthday. Chocolate, strawberry and vanilla cakes. This was the first time I have used ganache under fondant, and I had some issues with smoothing it. Will need to work harder next time. This was also my first time making sugar roses or filler flowers, and my first time doing this kind of an arrangement. I was pretty pleased with how it turned out.
My first attempt at a cube-shaped cake. Needs a lot of work on the corners, but I didn’t have time as we were going away on holiday. Strawberry cake with strawberry buttercream, covered in sugarpaste with modelling chocolate decorations.
I got to make two girly cakes this week one for a friend but the other was my own birthday cake for yesterday. My indulgence is that for my birthday I get to try out new techniques that I can’t guarantee will work so can’t do them for friends, but have fun learning them. So this year I asked for an extruder and tried out the birdcage style of cake. The cake was only small so it was tricky, and then I had my first ever blowout from the buttercream underneath! I managed to press it back in, but the fondant cracked a little. But I’m still quite pleased with it. It is chocolate cake with raspberry buttercream filling.
I also tried out making wired flowers using the sweet pea cutters. It was also my first time using petal dusts and loved the whole process of doing sugar flowers. I definitely want to work on them some more!
I loved being able to do a grown-up, feminine cake rather than the children’s cakes I’ve been doing lately.
A fruit cake for Meg’s Birthday. Covered in marzipan and sugarpaste with hand-painted branches and sugarpaste flowers.
Inspired by Cynthia’s cake.
A chocolate cake with chocolate buttercream, panelled with Cadbury’s Dairy Milk Chocolate and topped with fresh berries. This was my first time using chocolate in this way. I had to temper the chocolate to help keep its finish and texture after melting it to shape it for the panels. This was tricky as I discovered my sugar thermometer doesn’t go low enough! I guessed a little but I’m not sure how it affected the finished chocolate. Foolishly, although I knew not to put warm chocolate in the fridge to set (or else it develops a white “bloom”) I didn’t think and put the panelled cake in the fridge to set up a bit before adding the berries. Hence the white marks on the chocolate. I’ll know better for next time!
I made a quick chocolate cake for Andrew to take into the office for his birthday. Chocolate cake with chocolate buttercream and fondant flowers using my new centre mould!