Hello Sugar Friends!
I hope your week is winding down to have been a good one. I was busy this week with doctor’s appointments, school meetings, and working on the near ready Boxes and Bows DVD stuff. While I ponder my next brilliant blog topic, I thought I would share with you a few cakes pictures of some you may not have seen. Some are new and some are not so new.
This a whimsical cake I did this week. All fondant. I used my new camera lens for the first time taking these pics. I shot these really fast on auto settings, but I can see a difference already. When I have time to play around with the manual settings I think I can get better results.
I made this flower with one of my favorite cutter sets. I used gold highlighter (not edible) mixed with vodka and sprayed them with my airbrush.
I painted the ropes with the same mixture and a brush. I like this shot; it’s kinda cool I think.
Here is a one tier whimsical I made for my friend Carla’s birthday. Too bad she lives in Texas and never got any of it. I sent her pictures and described the taste for her. She said it was really good. Tee hee hee. We are silly like that.
Lemon cake with lemon filling, ganache, and fondant. Yes it was way yummy.
Here is a buttercream cake for a 1st birthday. I hand modeled the topper. The barrel of monkeys were made from fondant using a mold I made myself with Silicone Plastique.
He’s really fat!
Geaux Saints!This cake I iced in buttercream. I used the diamond impression mat on the side. The fleur de lis was made from dried fondant and trimmed with a string from the clay gun and painted gold.
Little football guys are strawberries dipped in white chocolate with plastic helmets that I painted and decorated.
The Bratz girls done on a buttercream sheet cake. The image was done using Toba Garrett’s glace icing and the run sugar technique. Here is the technique shown on cookies; it is the same process done right on top of the cake. The frame was airbrushed pink with fondant circles and dots applied.What kind of cool cakes are ya’ll working on this week? I hope they all come out great! Have a great weekend and I will check in again next week.
Happy caking everyone!
Sharon
Love the cakes! How did you get the image on the Bratz cake for doing the run sugar technique? Looks great.
WOW! You are like a rock star with cakes. You never cease to amaze me.
Your cakes are absolutely AMAZING!!! I found you through some link on your blog to mine, although I can’t exactly figure out where it is… 🙂 But I’m glad I got a chance to poke around because you are very, very talented and it was just a joy to look around at everything! Oh, and I live in Louisiana, too! 🙂
wow how many nice cakes. wondeful they re all amazing. thanks for sharing these tips.
Wow! Gorgeous! I love your cakes!
LOVE the monkeys! How clever!
With every new cake you do, I am just blowed away and amazed. How do you come up with the design of these beautiful cakes? You have the perfect touch when designing and decorating your cakes! All the cakes are just stunning. I love the gold rope, the making of the monkey mold, the strawberries with the helmets and numbers. All wonderful techniques and ideas.You rock and your cakes rock!
WOw they look amazing! Love the whimsical cake!
Look amazing as usual! I love the close up of the flower- you are going to have fun learning the ins and outs of your camera! I always love seeing new cakes of yours!
Those cakes are amazing!!! I absolutely love the gold on the first cake:)
Your creations are wonderful and imaginative. Wow… incredible!
I always love your cakes , you know that!! Glad you got dvd editting done, cant wait to see the finished product, even though I was there hehehehehe.
Can I ask you how your lettering so consistant? Do you use a letter imprint or something? I can never get my script that brilliantly perfect!
How do you cut a fondant-iced cake? I’ve never cut one that didn’t look like an alligator took a chomp out of it.
Gorgeous cakes! Reminds me of Sweet & Saucy website. I am always in awe of beautiful elaborate cake decorating.
AMAZING!!! I love all of them! I am in awe of your topsy turvy cake…simply flawless. Do you use the cut-in method for that cake with a large dowel through the whole cake?
Thanks Saucy! I am a big fan of your work. Yes, I cut a wedge out after the cake is covered in fondant so the hole is not real deep and the tiers don’t lose so much height when u stack them.
Thanks so much…that definitely helps me out! Last time I cut into the cake first and then covered it with fondant and placed the next tier on top, but that didn’t work so well…I will try you way next time!
holy smokes, wonderfully smooth buttercream– on first glance i thought it was fondant! very amazing work. thanks for sharing!