Well, unfortunately summer is close to coming to an end 🙁 . . . and it JUST got here! The smell of the school supplies fills the stores, and the sound of the school bells start to ring. That means that as a teacher, I must pack my lunch and get my head back in the game. But first, I must show you how our summer went with the many wedding cakes that we did!
Fondant covered two tiered cake. Branches and blossoms are fondant/gum paste mixture.
Making a wedding cake is actually pretty stressful. It has to be perfect, or you’re going to ruin someone’s very important day. Pressure. Pressure. Pressure.
Buttercream covered three tiered wedding cake, with piped hydgrangea centre tier.
Baking wedding cakes requires planning endlessly for flowers, designs, colours, covering, stacking, tiering, taste, texture and size. Did I forget anything?
Fancy coconut cake top for cutting
It is actually quite an honour to be asked to make someone’s cake for their wedding day. I especially find it touching that people believe in me to make their cake the best one yet!
Piped buttercream roses, with an edible image.
My goal as a cake decorator/baker/cupcake artist has always been to make my cakes taste better than they look!
Cheesecake tier
I think that the days where wedding cakes were looked at and not eaten should be over!! Cake is meant to be eaten, not served, nibbled on and pushed aside.
Buttercream covered two tiered wedding cake. Flowers and ribbon were provided.
Is it too pretty to eat? Well, buy one to look at, and eat the second one. It might be a little damaging to your pocket book, but it sure helps pad mine!
Buttercream covered three tiered wedding cake. Flowers are royal icing and fondant. Ribbon was provided.
Fondant Daisy's for cupcake and cake decorations. Cake is chocolate w raspberry buttercream filling.
And now, this cake decorator by day, turns into cake decorator by night. It’s back to the “real” world and to teacher by day. The last long weekend of the summer is upon us.
