Lambeth

Lambeth style cake

In 1934 Joseph Lambeth published a book called The Lambeth Method of Decorating Cakes.  The Lambeth method was popular in the UK for decades and it became popular in the US during the 1950's.  This time consuming and elaborate cake decorating style is now a lost art.  There are only a few professional shops in the US that even offer a true Lambeth cake. The Lambeth book has not been published since the '80's and is very rare.  A few copies can be found on the Internet but they sell for $500 - $700!  So, I gave it a try and only had pictures of cakes as a guide. 

The tools are very simple.  A pastry bag and a handful of tubes.  The method is not so simple!  I started by covering a cake in fondant.  I had to make sure the fondant was free of oils because oil breaks down royal icing.  Using a stick pin and a tape measure I divided the cake into 16 sections and marked it at several points.  I began by applying scrolls and borders with a small rope tube and then over piped them again with the same tube.  After the icing was set I went over them five more times.  Each time I used a slightly smaller tube.  I also added frills, strings and dots to further embellish the design.  Each element was over piped no less than three times.  Once all the icing had time to set I then painted the top layer with silver.  I used silver highlight mixed with vodka to create the paint. 

I thoroughly enjoyed creating this cake and I will do another.  I have so many ideas!  This style is very opulent and not for everyone but I love the way a Lambeth cake looks.  It is distinct, memorable and fit for royalty.   

close up of elaborate piping on Lambeth style cake

Close up of over piping and scroll work.  Most elements on this cake have been piped seven times over.  This creates the dimensional effect that is the mark of a Lambeth cake. By the time I got to the sixth layer my hands were shaking!

Top view of Lambeth style cake

Top view. 

Thank you for reading!

Amanda

Fondant Class

Over four evenings I taught the essential skills for creating a beautiful fondant covered cake.  Subjects covered included: making fondant, making butter cream, the science of cake baking, proper cake prep and decoration.  The six of us had a great time!  My students worked hard and overcame challenges that every cake decorator faces. 

Here are the finished cakes!  They look fantastic!  Three of the five students had never touched fondant before!  Nice work ladies.

I have plans to teach more classes.  Watch for updates and email me if you are interested.

Thanks for reading!

Amanda

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: