Two Peas in a Pod

Two Peas in a Pod

These two little cuties and their pea pods are hand formed from gumpaste.  They sit on top of a two tiered french vanilla cake that is filled with a luscious raspberry pastry filling.

Sweet Pea Cupcakes

Two dozen chocolate and vanilla cupcakes surround the cake canter piece.  Each has been filled with raspberry and topped with vanilla buttercream.  The top of every cupcake has been adorned with a piece of nature, a sweet pea blossom.

Baby shower cake for twins - two peas in a pod

The cake is covered is a delicious butter fondant.  The pink and blue bow, along with the other art work has been made from gumpaste.

Peas in a pod cake - with cupcakes

The table presentation was stunning!  Congratulations to the mom to be! 

Amanda

Have Your Cake and Cupcakes to!

What better way to celebrate a first birthday than with a beautiful cake and cupcakes too!  The mother of the birthday girl had decided on a theme of cupcakes but she wanted a traditional birthday cake as well.  Using her paper goods for inspiration I designed this cake for her.  The bottom is a very tall 8" round cake with a 4" round cake on top.  12 mini cupcakes surround the second tier and an over sized cupcake creates the third tier. 

The two round cakes are covered in fondant while all the cupcakes are topped with a buttercream swirl.  Finally, I made the "1" from homemade gumpaste.  All the cake is a moist vanilla cake with princess buttercream filling.

Happy 1st Birthday!

Amanda

More Salmon!

The salmon are still making their way up the creeks, streams and rivers of Alaska!  Here is another celebration cake that features these favorite fish.  This time I chose butter cream for the cake finish.  The salmon were once again made from hand cut fondant and painted details. The purple starfish are molded from chocolate.  Moist butter vanilla cake and lemon butter cream make this cake one that anyone would love!

Sitka Salmon

It is that time of year again!  The salmon are swimming up stream to spawn and then.....well you know ;(
Many people here LOVE salmon so why not celebrate with a few!

This salmon lover birthday cake is a 6 inch round with three layers.  The cake is a buttery vanilla and the birthday girl requested luscious lemon and coconut filling.  I crumb coated with lemon butter cream and finished the cake with my signature butter and cream fondant.  I used food coloring to paint the water ripples and I used color dusts to create the salmon on fondant cut outs.  The salmon are shiny silver with the help of silver hi-light dust.  The seaweed is had cut and textured from fondant and the sand is brown sugar. 

Swim salmon swim!  After all the rain we have had recently the creeks are full for the fish to make their final journey!

Amanda

Diva-Licious

This cake is just as spicy on the inside!  A moist aromatic spice cake takes center stage for this creation.  I torted it with my signature butter cream and I infused a hint of caramel for the perfect balance of flavors.  Vanilla cream fondant gives this cake a sophisticated finish and creates the perfect palette for the finishing touches.

The zebra stripes are hand cut from tinted fondant. The bow is formed from homemade gum paste.  I cut and sculpt each loop and let them dry to a rigid texture.  I then use tinted white chocolate to glue the loops together.  Finally, the ribbon streamers are put into place to create a realistic effect. 

Here is the diva-licious beauty:

"I can't surrender. I don't know how!" - Captain America

Dense buttery cake and cookies & cream filling will make you want another slice of this super hero cake!  Captain America's iconic shield is the main attraction of this work of art.  It is hand sculpted from two layers of cake and then covered in homemade fondant. The shield sits high up on an 8" round four layered cake.  I used homemade gum paste and fondant to create the artwork that adorns the base cake. 

Captain America Cake

Back of cake

Philip and his birthday cake!

Thank you for reading!

Amanda

Old School Buttercream

We have a house full of company and I wanted to make a special dessert for everyone.  Whenever I have an opportunity to make a cake I try to expierment and practice new techniques.  I did not have any fondant prepared so I tried decorating a buttercream cake "old school" style. 

I piped the roses with a petal tip and a flower nail.  When I had completed several I left them in the freezer to harden.  This makes transferring them to the cake much easier.  The side of the cake is decorated with the cornelli lace pattern.  A dated but beautiful design. 

The cake was white with four interior layers.  I used marion berry frosting and almond mocha fudge.  The alternating layers meant it was beautiful on the inside too!