Tuesday, December 2, 2008


Minnie Mouse Cake

This cake was a 10" chocolate fudge and an 8" yellow butter cake with Swiss Meringue Butter Cream. The design is from a cake found online, I am not sure who the original artist is. Fondant and gumpaste accents make the design.

Monday, October 27, 2008


Roses, carnations, stephanotis, sweet peas and leaves were created by myself, teaching a sugar flower course at the CCAC. I will be adding their wonderful creations later.

Sunday, October 12, 2008

For Bella who turned 5 years old. Chocolate cake with chocolate ganache butter cream. Covered with white chocolate fondant. Details are fondant and royal icing.


An apple, orange, pear and banana created from marzipan.

Tuesday, September 30, 2008

Pear Cookies
Just having fun!!


Here is a cake from CONFETTI CAKES that I wanted to replicate for Gabriels 5th birthday. Five layers of delectable Chocolate Fudge Cake with Chocolate Swiss Meringue Buttercream.

The kids had a blast!!

Thursday, July 10, 2008


This is a project I have been wanting to make for a long time now. Using a template of a generic shoe and a few of my own design ideas, this was the end result. This cake was for a good friend, Erin who turned 30 in June. I organised a surprise party with the help of her family and she didn't see it coming.

The box was created out of cake and covered in fondant with gumpaste tissue paper colored green to go with the plates and napkins.

I used the clear stamps for the wording "HAPPY BIRTHDAY" on the banner and painted it with super pearl dust to make it stand out. The zebra design on the shoe was hand painted with black petal dust and vodka.

Sunday, June 29, 2008

Christening Cake for Ivica.


Here is a 3 tiered cake I did for a christening. A 10 inch, 8 inch and 6 inch all vanilla butter cake with Swiss Meringue butter cream. Two are filled with Raspberry butter cream and one with lemon curd. I had to incorporate 3 emblems into the cake design, they were the Croatian, Carpatho-Rusyn and Irish (county of Wexford). The emblems were hand painted with edible colors. Loop bows on second and third tiers with ribbon roses on the top tier.

Monday, May 26, 2008

Classic Car

Here is my first 3D car! With Ian's help (my DH) and a few late
nights this is what took shape. I learned a tremendous amount and also realised
how much work is involved. I made 4-11'x15' vanilla sponge cakes filled
with Swiss Merigue Buttercream (SMBC)
The car is then covered in fondant and all the accents are fondant too.

The spare wheel on the back was fondant and painted silver spokes.

Monday, May 19, 2008


Here is an Armadillo cake I made this weekend with red velvet cake and cream cheese icing.
Firstly I baked 3 (11'x15') cakes. Layered them with cream cheese icing. Now normally I would not use cream cheese icing when carving a cake but this icing was pretty stable.

Decorators Cream Cheese Icing

1 cup unsalted butter
1/2 vegetable shortening
2x 8oz cream cheese
3.5oz icing sugar
1 tsp clear vanilla
1/2 tsp salt
Cream butter, shortening and cream cheese till smooth. Add icing sugar, salt and vanilla extract.

Mix everything till smooth.

After carving an Armadillo shape, I crumb coated the entire cake with the buttercream and put it in thew fridge to harden.

Then once the icing had hardened up in the fridge, I covered it with fondant and finished off with strips of fondant on his back.

I used the back of a fork to create a scale like effect.

Next I took little balls of fondant and after flattening them attached them to the body with a little water.

After making the feet and creating the eye, I painted him with a mixture of browns, greens and black powdered color and lemon extract.

The ears were made with gumpaste and attached on hardened and painted once secure.

Friday, May 2, 2008

Confirmation Cupcake Display

Here is a cupcake display with a six inch cake with cross for a confirmation I made on Sunday. I got to use my new Hydrangea flower cutter and veiner set. Dusted the flowers lilac with green centres. I love how they looked and I also dusted them with Pearl dust for sparkle. I made my own fondant for the cake from Elisa Strauss's book "CONFETTI CAKES". I love her work and recipes in this book. The chocolate cupcakes have gumpaste daisies in pink and also dusted with pearl dust.