Here are some of my commissioned Cakes and Cupcakes:
This is the second commissioned Wedding Cake this year.
This is a tall, three tired red velvet cake filled with chocolate chip cookie dough.
The three tires are 8", 6", and a special size 5" round cake, each with four layers of cake and three layers of filling.
The design is again a "naked" cake, which leaves the handmade red and white fondant roses as the decoration.
This cake is 15 hours of work, 5 and a half alone for modelling the roses by hand.
Making cakes is no cake walk!
This is the first of two Wedding Cakes I was asked to make this month!
It's a lovely three-tired cake. The first and third tier are chocolate sponge filled with cookie dough. They are 6" and 10", respectively. The second tier is red velvet filled with cookie dough and 8".
The "naked" (without fondant) cake design is currently very popular. Each tier is glazed with semi-sweet chocolate ganache.
The fondant flowers and leaves are based on the flowers and colour scheme used for the invitations. They were all hand made.
The fruits are blueberries, figs, raspberries, red grapes and physalis.
This is a beautiful one-tier birthday cake covered in pink fondant and decorated with flowers and makeup (both edible and made out of fondant, of course).
This was a commission and I was so excited to have an excuse to make a make-up cake! I loved making this design.
I was recently asked by my best friend to do a frozen-themed cake for her. I had just bought some new flower cutters, so I thought frozen flowers might be a nice idea.
I spend about 6 hours on this cake since flowers take very long when one makes them by hand and also some for the very first time.
I used my airbrush to make a gradual shift from deep navy blue up to light pink on the white fondant before adding the flowers, snow flakes and diamonds...
The cake itself is a 6" and an 8" chocolate sponge with vanilla pudding filling and chocolate ganache icing...
Yesterday was basically my prom night so of course I had to bake a cake to celebrate the occasion.
Our motto was ABI at Prime Time (2015) and we had a white TV as a logo on our T-shirts and stuff...
The cake's theme is based on this motto, even though it is a bit more cinema than television...
The cake itself was a 6" vanilla sponge filled with whipped cream, a 10" red velvet cake filled with cookie dough and a 14" chocolate cake filled with chocolate ganache.
(It was also 40°C/104°F yesterday which still is not a great time to bake and transport a three tiered cake!)
I was asked to make a certain kind of soft drink can cake for an 18th Birthday. The can was supposed to lie on its side and the calories label should be a nod to the birthday girl’s age.
The cake itself is four layers of 6" chocolate sponge filled with chocolate chip cookie dough.
The whole structure was a bit unstable at first but it seemed to work in the end.
I was asked to make a two-tiered anniversary Cake with a black and red colour scheme and two requested designs pained on the top tier.
For this design I covered the cakeboard in fondant and then airbrushed the edges black. I also used the airbrush on the plate where I drew the designs on, since I was too afraid to paint right onto the cake.
The cake itself is covered in black
fondant and decorated with red
fondant roses and rose pedals. The
6" top tier is red velvet cake filled
with white chocolae ganache and the
10" bottom tier is chocolate cake
I was asked to make a two tiered Birthday Cake with a Poker theme. The idea was to have big 3D-Poker Chip Cakes on a square cake base and some cards and chips strewn around.
The cake is chocolate sponge filled with cookie dough (top tiers) and white chocolate ganache (bottom tier). The cards are rice paper and the rest is made out of fondant and hand painted.
With this Cake I had even more creative freedom. All I was asked to do, was to make something with white fondant and writing.
The cake itself is red velvet filled with white chocolate ganache. It is covered in white vanilla fondant and decorated with edible lace, a border of beads at the bottom and Happy Birthday written between the laces.
This Cake was an 18th Birthday Cake and they wanted a square cake with this Logo on it but left most of the design to me.
The cake itself is a chocolate sponge filled with dark chocolate ganache. I actually used dark modelling chocolate to cover the cake and made the bow and the logo out of a fondant/gumpaste mix.
I was asked to make an 18th birthday cake for today and they wanted, if possible, a shoe on top and something red in colour.
I made the shoe on Wednesday even though these things should be done weeks in advance, but the commission was on rather short notice. I though the price tag with the 18th on it would be cute and if you look closely you can see an M embossed in the shoes sole.
The cake is chocolate cake filled with cookie dough frosting and covered in white fondant.
I was given the job of baking this wedding cake in July last year after woo-ing the bride to-be with different cakes (listed under Wedding Cakes) and this was my first time doing a cake with more than one tier.
The idea was to have marzipan roses in different shades from white to red going up one side of the cake and have the middle tier decorated with some nice vine-like piping. Let's just say a lots of things did not work out the way I wanted them to...
The interior of the cake was also planned to detail. I wanted to make every tier different.
The top tier with 6'' inches was a chocolate sponge cake filled with pink coloured whipped cream. The following tier, 10'' inch, was top layer chocolate sponge and bottom layer vanilla sponge cake with a pattern alternating the pink whipped cream and some dark chocolate ganache filling and the bottom layer, 14'' inch, was vanilla sponge coloured a light pink, filled with dark chocolate ganache.
On the actual day of the wedding the temperature was around 40 degrees Celsius, which is not the ideal environment for a whipped cream based cake. It took ages to get the chocolate ganache cooled down enough to thicken, the cakes ,which had been baked the previous day, were starting to heat up again and the fondant cracked and melted once applied to the cake ,which resulted in the placement of the leaves and some scattered roses to hide the most obvious flaws. The cream I wanted to use for the piping on the middle tier would not come out of the piping bag, I admit it was bough icing, which apparently would have needed some work to turn smooth and pipeable. It was a very nerve racking day and while the cake was driven into the next city it did sack a bit. Also I was still covered in ganache and we had to deliver the cake to a boat which was docked another 10 meters or so away from the car.
Still, the bride and groom were happy, god knows what kind of horrible disaster cake they were expecting, and it certainly gave me confidence; if you can make a three tiered wedding cake, what can’t you do?