BlakesCakes--My Cakes & Classwork

Fantastic Art of the Cake Show 2012

2012-01-23T09:08:00.000-05:00

This was my entry in the Art of the Cake show here in Cleveland this past weekend. He took 2nd place in the Master's Division Sculpted Fantasy/Mythological Cakes.

The lamp and genie body are cake covered in modeling chocolate. His head and arms are sculpted cereal treats covered in modeling chocolate. Lots of hours in this guy, learning as I went along. I couldn't have done it without George's help drilling the hole in the wooden base, sawing off the center threaded rod, running out to get the right size washers, carrying it carefully, etc.

I also took 1st Place in the Fig & Nut Cake Tasting category--toasted almond cake with mascarpone fig filling & silky chocolate w/mascarpone buttercream icing, confirming my committment to not only having a cake that looks great but also tastes great.

You Have the Right.........To A Happy Birthday!

2012-01-23T09:01:00.001-05:00

Well, Devan has graduated from being a fan ofWinnie the Pooh to being a fan of the boys in blue, but he still LOVES chocolate cake!

The cake is swirled dark & milk chocolate with chocolate mousse filling. It serves 24. Covered in vanilla buttercream with hand cut fondant police car and fondant message.

Saying Mazel Tov with Cupcakes!

2012-01-09T00:06:00.000-05:00

Dave wanted cupcakes for Jack's bar mitzvah................I suggested a cupcake cake in the shape of a torah............and this is the result.

This 110 cupcake cake is half chocolate, half vanilla with vanilla icing. The star points, lettering, and small stars are done with vanilla sugar cookies iced in vanilla fondant. The scrolls are poster tubes covered in white paper and clear Contact paper, but the 4 handles are EDIBLE--sugar candy sticks covered in fondant and inserted into rice cereal disks coated in dark chocolate & fondant.

The torah was 28x28 and the entire display was 40x40 !!!

I guess it was a hit because Dave's already given me the heads up for the next 2 big events--Abe's bar mitzvah in 2015 and Liv's bat mitzvah in 2017!

Now This Is A REAL Football Cake!

2012-01-08T23:53:00.000-05:00

Hugo got the call to go to NFL training camp and I got the call to make the cake to serve 20 for the celebration/send-off party.

The cake--turf & football-- was white cake with fluffy vanilla buttercream icing & filling. The football was covered in vanilla fondant with fondant lacing. The mouth guard and toss coin were hand modeled/molded from fondant.

I hope to be able to make a draft cake for him in the jersey colors of an NFL team!

More Like A Basketball Score, Really.............

2012-01-08T23:46:00.000-05:00

Well, it never fails that family gets the quicker, simpler cakes. This one was flown to Texas over Thanksgiving for my son and husband's joint birthday. I used orange and brown--the colors of the Cleveland Browns--and the general shape & design of a football.
The cake (serves 20) was chocolate with vanilla buttercream covered in fondant. Both men enjoyed it, but I think they'd have rather had a winning season for the Browns...............me, too.

Everything's Just Ducky!

2012-01-08T23:41:00.000-05:00

Based on the shower invitations, this cake to serve 40 was 6" tall and made of dark chocolate fudge cake with seedless raspberry preserves and vanilla buttercream, covered in vanilla fondant.
The duck and faucet are hand modeled rice cereal treats covered in fondant.
This cake was frozen for 10 days after delivery and before serving because I was out of town for that time period. The hostess followed my detailed instructions on how to defrost it properly and it looked & tasted as good as the day it was made.

Kailey is a Rock Star!

2012-01-08T23:26:00.000-05:00

I was asked by Icing Smiles (icingsmiles.org)--a non-profit group that organizes special cakes for chronically ill children and their families--to make a cake for Kailey's 9th birthday. She recently completed her chemo and was having a dance party for her big day. She's a Justin Bieber fan, too.

I used several techniques to create the handpainted, EDIBLE, "photo" of Kailey and her music idol. Her mom planned to keep it for her after the party.

For her cake, I used an image from the party invitations to create a custom flying Z guitar cake (strawberry cake with vanilla buttercream) to serve 20. The neck of the guitar is fondant covered foamcore with individually extruded strings.

I used her favorite colors of green and hot pink and added a bright green boa as a fun accent trim. When I delivered the cake, her mom showed me the feather boas that Kailey had chosen for her guest to use while dancing. I couldn't believe it--we must have been on the same wavelength!

Kailey and her family were delighted by the cake and I loved the experience. I look forward to working with Icing Smiles whenever possible.

Cleveland Barons Fan Turns 60 !

2012-01-08T23:12:00.000-05:00

Mary commissioned this Cleveland Barons hockey jersey cake for her brother Paul. Although this popular team no longer plays in Cleveland, he still considers himself a devoted fan. He was really tickled by the cake.

This white cake with seedless strawberry preserve filling serves 40. Under the vanilla fondant is vanilla buttercream. The hockey pucks are rice cereal treats coated in white chocolate & black fondant with edible logos.

I'm A Published Author!!!

2011-10-05T18:59:00.000-04:00

I took my Lambeth cake to the 2011 ICES Convention in Charlotte, NC for exhibit in the Cake Room. Exhibitors were encouraged to showcase old school, piped technique cakes, so what better than the cake I'd done for the Great American Cake Show in May? The exhibits aren't judged, but are there to provide inspiration and entertainment for the several thousand attendees at the convention.

When the cake was retrieved from the Cake Room, there was a card from American Cake Decorating magazine asking me to contact them, as they wanted to feature it in an upcoming issue. I honestly thought it was a mistake--there were so many gorgeous cakes--but when I got home, I e-mailed them and answered their questionnaire.

Today, I got the surprise of my life when I opened an envelope containing the magazine and found my cake on the cover--THE COVER!!!!

The cake isn't perfect or "purist" in the technique, but it sure looks pretty on that glossy paper!

To Gnome Me, Is to Love Me!

2011-10-01T19:55:00.000-04:00

This was another, "Where's the cake???"

Well, it's not just the cupcakes............It's the basket, too.

The gnome is a rice krispie treat sculpture covered in modeling chocolate--fully edible execpt for the dowel rod supports.

The basket cake (serves 8) and the cupcakes are yellow cake with strawberry mousse filling, iced with vanilla buttercream and accented with modeling chocolate daisies.

I don't know the back story on why a gnome for Susie's 50th, but I hope she loved him.

Safari Cake for Jayce

2011-09-26T23:47:00.000-04:00

This is a special cake for Hugo and Alyse's new son, Jayce. It's white cake with fluffy vanilla buttercream filling and vanilla buttercream icing. It serves 30.
All of the animals and leaves are hand cut from fondant and highlighted with edible markers.
The scene was adapted from a nursery quilt that I found on the internet. I think the animals all look very happy to meet the new baby--just too adorable.

But Where's the Cake??? In the POT???

2011-09-12T22:43:00.000-04:00

When I moved to Ohio 19 years ago, one of the first social events I went to was a clambake. I can't tell you how funny I thought it was that clambakes were regular fall events in OHIO!! There are no lobsters or clams in in Lake Erie............., or are there??

With the popularity of 3-D cakes, when I was asked to do a cake as a dessert for a clambake birthday/pre-surgery party, I was so excited to make this design!

The "pot" is 2 stacked tiers of yellow cake with strawberry mousse filling (serves 40), wrapped in fondant that has been sprayed with edible metallic silver. The corn on the cob and the lobster are hand modeled rice krispie treats covered in modeling chocolate. I made my own molds for the clam shells and freehand modeled the clam bodies. The cracker & pick are also hand modeled. They're all made from modeling chocolate and completely edible.

I was really happy with the cake--and so was the hostess and her family-- but I was even happier when the hostess told me that one of the guests, upon inspecting the scene asked, "But where IS the cake? In the pot?"

Yes!!! Success!!!!

Lovely Lace

2011-09-12T22:18:00.000-04:00

The bride will be wearing a lace gown, so I got to have fun combining lace molds to create a one-of-a-kind wedding dress for the top of this cake. Maybe I've found another calling?? LOL!

The cake was white cake with strawberry mousse filling to serve 40, delivered to the Gamekeeper's Tavern in Chagrin Falls, OH.

A Gem of a Day!

2011-08-28T21:49:00.001-04:00

I was asked to combine an 60th wedding anniversary and a 80th birthday for this cake.

Taking the lead from the black and white damask cake I made last summer in my class with Stephen Benison, I recreated the damask design in ruby red and added red roses with silver foliage.

The 2 side cakes were lemon with lemon mousse filling and lemon buttercream. The stacked cake was french vanilla and chocolate fudge marble with chocolate raspberry filling. All are covered in vanilla flavored fondant. Together, they would serve 80 comfortably.

I was going to be away for almost 2 weeks before this cake was needed, not returning until the day after the party. Not wanting to disappoint the client, I assured her that I could package the cakes for freezing and defrosting so that they would look and taste as though they'd been made the day of the event. All of these cakes, when wrapped and boxed, fit into home refrigerators and freezers. After setting them up at the venue, the client placed the flowers into prepared areas of the cakes and added the silver butterflies. She was thrilled with the results (and so was I), e-mailing me after the party to tell me that everything went smoothly and that the cakes looked and tasted wonderful.

Tailgating for a Cure!

2011-06-01T22:44:00.001-04:00

The Solon Relay for Life chapter needed a cake for a kickoff backyard pizza party. The theme for the 2011 Relay is "Tailgating for a Cure", hence the rear view of a pickup truck bed. The truck showcases the purple in the Relay logo, along with the purple ribbons, hearts & stars.

The cake is half yellow with mango mousse filling and half chocolate fudge with raspberry mousse filling. It's 13x18 and would comfortably serve 75.

To Infinity & Beyond!!!!!!!!!!!!!

2011-05-15T22:37:00.000-04:00

This cake was for the 50 year old grandma's grandson who turned 1, two days after her birthday!

The topper is all hand modeled from sugarpaste and was designed so that it could be removed and kept. Other collectible toys were to be added later by Peyton's mom .

The cake is one tier of milk chocolate with vanilla mousse filling and one tier of yellow cake with cookies n' creme filling. Both are iced in vanilla buttercream under quilted blue fondant.

The smash cake is milk chocolate iced in all buttercream.

Grandma Has a Sweet Ride!

2011-05-15T22:30:00.000-04:00

I was asked to create a 1979 Formula Firebird for a grandma turning 50.

The car was chocolate cake, hand carved from a generic car shaped cake and then covered in fondant. The base cake is white cake with cookies n' creme filling and french vanilla buttercream icing. The 2 cakes together would serve 40.

Cleveland Play House--On the Move to The Allen Theater!

2011-05-15T22:24:00.000-04:00

I was asked by the Cleveland Play House (CPH) to create a cake for 125 that would depict their impending move to the Allen Theater in the Playhouse Square complex.

This cake is half yellow cake with chocolate filling and half chocolate cake with raspberry mousse filling. The facade of the CPH building and the Allen Theater are hand cut gum paste on foam core board. The moving truck is rice cereal treats covered in fondant. The cake is iced in vanilla buttercream tinted green with red fondant curtains and gum paste signs showing the upcoming season's shows.

2 Hearts as One

2011-05-15T22:16:00.001-04:00

These cakes were made for a co-ed bridal shower. The colors for the wedding were green & navy blue with a touch of pink. They're both covered in fondant over chocolate buttercream. The dress design was done using a silicone lace mold. The tux, tie, vest, & pink calla lily were handcut from fondant.

One cake is marble with cookies 'n creme filling and the other is yellow with chocolate filling. Each cake serves 20.

Another Show & 2 More Ribbons

2011-05-15T22:07:00.001-04:00

April brought me to the Great American Cake Show in Westminster, MD. I entered the Master's Division Special Techniques and the Master's Division Chocolate.

My Special Techniques cake was fondant covered and then decorated in the Lambeth style using royal icing. The technique is very labor intensive and the cake showcases many hours of meticulous piping. I won first place and received many compliments.

My chocolate entry was, again, a ramped up class piece. The green ChocoMonster is made from rice cereal treats covered in modeling chocolate. The "rug" is also modeling chocolate done in a loose marquetry pattern. Everything except the internal structure is edible. The piece also won 1st place and earned me the Divisional title.

NCACS Show in VA--2 Blue Ribbons!

2011-05-15T21:52:00.000-04:00

I traveled to VA for the National Capital Area Confectioners Cake Show, taking some classes and entering the Master's Chocolate and Cookie divisions.

My handcut cookies were handpainted totemic symbols of "Things With Wings". I won 1st Place in my division.

I entered a class piece that I'd re-designed & improved upon for the chocolate division. That piece also won 1st place. Everything is made from modelling chocolate, hand painted, and dusted with edible pearl dust.

A Cheeky Monkey gets a Cheeky Monkey Cake!

2011-05-15T21:40:00.001-04:00

Well, life comes full circle! I started making cakes when my eldest son asked for a soccer ball cake for his 7th birthday. I didn't really go beyond "star fill-in" cakes until my youngest son was turning 16--6 years ago. Now, I'm making birthday cakes for my grandson.

These 2 cakes flew from Cleveland, OH to Austin, TX in an overhead bin, arriving just as you see them. They were designed to coordinate with the "Mod Monkey" line of paper goods.
The large cake (served 20) is covered in fondant with a chocolate fondant monkey face on top.
The smash cake is done in buttercream so that the little guy wouldn't have to worry about breaking
through, or chewing, fondant.

Both cakes were chocolate with banana mousse filling and vanilla buttercream icing.
Connor was a blue mess after diving into his little, personal cake, but he sure had a lot of fun!

21 Candles & Some Cupcake............Cookies

2011-05-15T21:22:00.000-04:00

A mom was missing her eldest daughter, who was turning 21 while at college. Mom wanted to send some cookies to her in her favorite colors, teal & purple.
The vanilla sugar cookies are covered in embossed fondant & the 21 candles (one small cookie with a candle isn't in the photo) are hand modeled.
Shipped via the USPS Priority Mail, all arrived in perfect condition and were very much enjoyed by the birthday girl & her friends.

A Daffy, Bunny, Piggy Birthday Cake!

2010-12-08T18:49:00.000-05:00

This cake was a gift to an avid Looney Toons collector. Since she was a small child, she has always yearned for a "special" birthday cake, so what better than a cake featuring Daffy Duck, Bugs Bunny, and Porky Pig!

The 12" round, 2 inch tall cake is chocolate fudge cake filled with cookies & cream mousse, iced in vanilla buttercream. It would server 24. The top of the cake is a fondant plaque with hand cut "cartoons" of the 3 Looney Toons icons. The sides are decorated with small, primary colored edible quins.

"That's All, Folks!"

Diamonds & Bows--a special 25th

2010-12-08T18:38:00.000-05:00

I was contacted by the winner of a charity auction certificate about making a cake for her parent's 25th wedding anniversary. Unfortunately, I was going to be out of town the day of the party, but I assured her that if she had enough freezer and refrigerator space, she could have almost any cake she wanted.

I absolutely DO NOT freeze my cakes as part of my regular practice as a baker & decorator, but there have been several times when someone has wanted/needed a cake on a date when I was not going to be in town. I was taught a method of freezing and defrosting a decorated cake for up to several weeks that will keep it looking perfect and tasting fresh-baked. I take care to create a design that can fit in the freezer & refrigerator space available to the recipient and I include detailed instructions about how to properly care for the cake so that it arrives at the table looking it's best.

This cake was a 2 tier, stacked marble cake (a 9" tier + a 7" tier to serve 40) with vanilla buttercream icing, quilting with hand made fondant "dragees", a hand modeled fondant "25", and a gum paste fluffy bow on a gum paste plaque.

The photo of the cake was taken AFTER it was frozen for a week and then defrosted for 24 hrs. The recipient positioned the bow topper & the "25" after the cake had come to room temp., right before her party.

Because I couldn't take my own photo of the completed cake, the recipient graciously sent me the above picture and stated in her e-mail, "Again Thank you so much! It was beautiful and delicious!"

Hubby Breaks Another Speed Limit !

2010-12-08T18:12:00.000-05:00

For the first time in 15 years, we were able to spend Thanksgiving with my in-laws in New Hampshire. My DH's birthday always falls around Turkey Day, so I took advantage of having lots of family around and made him a birthday cake. Yes, he has a cake decorator wife, but only gets a birthday cake every 5 years, or so, go figure.......
Poor guy, he also got about the simplest cake possible--a speed limit sign marking his 55th.

The cake is a 9x13x2 that would serve 24, french vanilla with vanilla buttercream. I did jazz it up by putting 20 long black sparkler candles in the numbers for serving--you know, the kind that refuse to go out......

Fish & Chips!

2010-11-09T00:15:00.000-05:00

I attended the White Rose Cake Show and the PA ICES Day of Sharing this past weekend and was fortunate enough to take 2 classes with Janet Brown. Janet specializes in 3D sculpted cakes that are airbrushed to look realistic.

My first class was a sculpted big mouth bass from chocolate cake covered in buttercream with fondant fins. Not completely finished--that stare is a little....blank.....and he needs a few garnishes on the platter.....

My second cake was a bag of potato chips--again, chocolate cake covered in buttercream with a fondant "bag". The chips are textured fondant. This one, too, needs a few details to be completed--a few more chips and a label should do it.

These are just sooo much fun to do. I'm getting the hang of the airbrush.......maybe the car could use a few flames on the fenders..........hmmmm.......

Shower of Flowers

2010-11-08T23:58:00.000-05:00

This cake was made to match a bridal shower invitation--pale violet background with a stylized bride tossing her bouquet. All of the decorations were hand cut.

The cake was yellow with strawberry cream cheese mousse filling and vanilla buttercream covered in vanilla flavored fondant. It would serve 40 easily.

James & The Giant Beatles Album

2010-10-11T20:14:00.000-04:00

James turned 15 on 10/10/10, so a special cake was in order. His interests include The Beatles, playing the bass, acting, and golf. He hopes to study film making in college. His 2 dogs--a beautiful blue-eyed husky and a red-haired golden retriever--are his special companions. I tried to include it ALL on the cake--somewhere.

The cake is a 10" square devil's food filled and iced with vanilla buttercream. It would easily serve 30. The outer covering is blue vanilla fondant. All of the figures and decorations are hand modeled.

James got a new iPod for his birthday, so this is already outdated!

Cupcakes a la Hawaii

2010-09-26T22:38:00.000-04:00

For the Ohio ICES Day of Sharing, members were asked to do something special with a dozen cupcakes. The cupcakes served as centerpieces for our luncheon tables and after lunch, they were donated to the Ronald McDonald House.
I wanted my cupcakes to be bright and 100% edible, so I chose to make a Hawaiian lei using modeling chocolate hibiscus flowers and leaves. All of the flowers and leaves were hand modeled. The cupcakes are orange creamsicle filled with white chocolate mousse and iced with vanilla buttercream.

News Flash! World Travelers Marry!

2010-09-18T22:19:00.000-04:00

Alex and Kristen met online, moved to Africa, got engaged at an elephant park where lions lurked, returned to Brooklyn, got married, moved to Wisconsin with their cat, Squee, and on a lovely September day came to Cleveland for a pig roast to celebrate their status as "Just Married".

Alex's mom request a cake to chronicle the newlywed's journey. This was my interpretation:

The happy couple sits atop moving boxes--undoubtedly one of hundreds that they've seen over the past few years--surrounded by the continent of Africa and the 3 states that have figured prominently in their new married life--New York, Wisconsin, and Ohio.

A sleeping elephant reclines on Africa, entwined wedding rings and the yellow rose and coneflowers from Kristen's wedding bouquet sit atop New York, Squee the cat pops out of a moving carton on Wisconsin, and a roast pig with an apple in it's mouth rests on Ohio.

The cake is a 7x11x4"high white cake with lemon zest custard filling, iced in vanilla buttercream. It would serve 24-36. The suitcase covering is fondant. All of the decorations are hand modeled fondant. Everything is completely edible.

It's Rocket Man, It's Batman--NO--It's Ron Heitman's 70th Birthday!

2010-09-08T23:52:00.000-04:00

Here in Cleveland, every once in awhile, on a lovely sunny day, you can be driving down I-271 and do a double-take when what goes ZOOMMMMM-ing by ???? THE ROCKET CAR! Now, you say, what the devil is The Rocket Car? It's a beautifully restored ride from the now defunct Euclid Beach Amusement Park. Or, perhaps you'll see a sleek looking 2 seater with blinding chrome trim, huge fins, and FIRE coming out of the rear exhaust! Yep, it's a BATMOBILE--restored and tearing up the highway.
The owner/restorer of these marvelous icons, Ron Heitman, celebrated his 70th birthday recently and I was asked to re-create them in cake. To round out the display (and the number of servings), I also made a Snap-On tool chest, complete with his initials carved in the top.
The tool chest was devil's food cake with vanilla buttercream. It served 75+. The open drawer of the chest was yellow pound cake with cookies 'n cream filling. It served 18. The rocket car was marble pound cake with cookies 'n cream filling. It served 24+. The Batmobile was also marble pound cake and served 12+. All were covered in fondant with hand modeled and hand painted accents.

ICES 2010--Hangin' 10 in San Diego!

2010-09-08T23:35:00.000-04:00

My annual convention for the International Cake Exploration Societe (ICES) was held in San Diego, CA in August. George and I carried 2 small cakes on the plane for display in the Cake Shack. They wound up being THE representatives for OH.

The birdhouse cake was done in a class with Lisa M. Hook in Michigan last summer. All of the river rocks covering it are hand modeled.

The blue square cake is done in the style of Nirvana using royal icing panels for the sides. The daisies are fondant.

I also took 2 hands on classes while in San Diego. The first was a carved and airbrushed shark cake class taught by Mike Elder, the 3 time winner of the Ultimate Cake Challenge on TLC. Great teacher and fun class. He wasn't as mean as he looks................Mike or my shark!

My second class was making tropical flowers from modeling chocolate. It was pretty warm and humid, so I wasn't happy with the results, but I got the idea!

I could also include the HUNDREDS of pics I took of the magnificent roses that were growing everywhere at the resort, but I won't. It was a fantastic time to be in San Diego and while I played, George was able to help gather a few more goodies for the WLM. All in all, a wonderful trip.

A Hot Time in Texas!

2010-09-08T23:14:00.000-04:00

In August, I was fortunate to be able to combine 2 things that I really love into one, week-long trip to Austin, TX--an extended visit with my adorable 5 month old grandson, Connor, and his parents AND 6 days of classes plus the Capital Confectioner's Day of Sharing with British cake artist, Stephen Benison!

The first set of classes produced this amazing black and white beauty. The intricate side appliques are all hand cut, but applied in a grouping so that each design is identical. The butterfly is meant to look like it's getting ready to take off................We used an array of cutters in a variety of unusual ways to create designs.

The second set of classes was making a floral spray, shoes, and handbags.

My third class with Stephen involved making a sampler cake using many of his original cutters and topping it with a handcut magnolia blossom with stylized petals.

So much work done in 5 days, but so many amazing ideas and techniques to show for it! I had a wonderful time and hope that I can do it again.

A Tribute to Alaska

2010-07-19T10:53:00.000-04:00

This was my entry into the Cove Country Cake Competition in Bedford, PA this past weekend. It's a dummy construction with some modeled RKTs for the brim if the hat.

The theme for cakes was "Location, Location, Location". I chose Alaska as an homage to my DH's 1/8th Haida-Tlingit heritage. Those are the native peoples noted for their totem poles.

The bottom, 2" tier is a tribal drum, hand painted with traced tribal symbols.

The center tier is an 8" cube made to look like a Haida bentwood box with hand modeled and carved totemic icons made of modeling chocolate and painted in authentic colors (black, red, and blue-green).

The top tier is made to look like a Tlingit woven grass rainhat handpainted freehand with an authentic replica cartoon of several sea creatures (we think the one on the front is a seal/sea lion and the one on the back is a king crab). The core of it is styrofoam and the brim is modeled RKTs. The texture was done freehand, as well.

At the base of the cake on the back is a small red & black Haida button blanket with an appliqued thunderbird.

All of the coverings are fondant.

I had a wonderful time making this cake using inspirations from what I've actually seen in Alaska on several trips. It placed 2nd in the Aspiring Pro category.

Tea Time with a Gift Box & Roses

2010-06-26T16:44:00.002-04:00

This gift box cake was for a summer afternoon bridal tea. It was designed using elements from the event invitation.

The cake consists of 4, 8x8x2 inch layers of white cake filled with lemon mousse and iced in pink buttercream. It would serve 40. The outer "wrapping" is vanilla fondant. The bow is gum paste with mini green fondant pearl trim. The roses are modeling chocolate. Everything is edible.

A Toast to Shopping, Curling, & Real Estate

2010-06-06T19:50:00.001-04:00

A big surprise party was planned for Liz's 60th birthday. The hostess wanted to showcase the birthday girl's interests in curling and shopping, as well as her position as a realtor for Howard Hanna.

The shopping bag IS the cake. It is a yellow cake with chocolate buttercream filling & icing. It will serve 45. In order to maintain clean lines, the cake is covered first in fondant and then gum paste panels painted with the store logo. The panels are then applied to the cake with melted white chocolate. The tissue paper is very thinly rolled fondant. The pearl necklace is fondant, too.

The For Sale sign is hand painted gum paste. The curling broom is cereal treats covered in chocolate & fondant with a plastic handle inserted. The curling stone is cake with a gum paste handle. The martini is cake crumbs mixed with icing, a buttercream "froth", and fondant olives, accented with a fondant napkin.

Fit To Be Tie (Dyed)

2010-06-06T19:22:00.007-04:00

My, how time flies! Jordan is now 11 ! It seems like yesterday that she was turning 9 and wanted butterflies and polka dots...............Now, it's Tie Dye and peace signs!

In addition to the photo of the completed cake, you can see the batter in the pans before baking and also what the cake looked like when cut.

Everything is edible, except for the peace sign topper (it is made of fondant, but it has a wire in the center and is covered in pixie dust). I made a mold for the small peace signs. The smiley faces are done with edible marker.

The cake is white cake with malted chocolate filling and would serve 25.

A Custom Gown for Dessert

2010-06-06T19:10:00.000-04:00

This was a small cake for a bridal luncheon.
I designed the fondant dress based on the current styles of strapless and with voluminous "pick-ups" for the skirt. There are "crystal" bands on the bodice and dropped waist made of sanding sugar.
The edible bouquet is a group of miniature fondant roses and leaves with fine pink fondant ribbons.
The cake is pink velvet with malted buttercream filling, iced in bright pink buttercream and would serve 20.

Coat & Tie Required............

2010-05-09T17:49:00.004-04:00

My younger son just completed his 3rd year in pharmacy school. Parents were invited to a ceremony at which the students received their white pharmacy jackets and took a pledge of professionalism.

To surprise him, I made this "white coat" cake. The cake is lemon with vanilla buttercream icing. The shirt and tie were made of fondant in the school colors. The white coat is vanilla fondant.

Reports from the dorm were that the cake was a hit and that even the girls who "don't eat cake" really enjoyed it.

A Lavender First Communion

2010-05-02T12:46:00.004-04:00

This cake was for Allison's First Communion held at the Manakiki Golf Course in Willoughby Hills, OH. Her mom and dad found a picture of cake that they liked and asked me to replicate it.

The 3 tier square cake, to serve 80 guests, is covered in vanilla fondant with vanilla buttercream icing. The lavender draping is also fondant. The top and bottom tiers are lemon cake with raspberry mousse filling. The middle cake is pink velvet with vanilla buttercream filling.

The roses are modeling chocolate and the cross is molded white chocolate. The plaque is gum paste printed with edible marker. The rosary is also gum paste. Everything on this cake could be eaten!

ICES Day of Sharing Spring 2010

2010-04-25T23:13:00.003-04:00

I spent today having fun at the International Cake Exploration Societie Day of Sharing for the Ohio Chapter. It's sort of like a union meeting for people who enjoy cake decorating.

I took a class from Jing Palasique, Certified Master Sugar Artist, creating roses, orchids, and lilies from modeling chocolate. I love the results and I learned some great tricks. He's a delightful instructor, too.

The OH ICES chapter asked for members to make cakes with chocolate icing to be used as centerpieces for our luncheon. The cakes would then be donated to the Columbus, OH Ronald McDonald House. The theme was a colorful birthday.

I made a chocolate fudge cake with cookies & creme mousse filling and malted chocolate icing.

I created an edible bow and ribbon out of fondant and modeling chocolate to match the decorative paper on the cake board. I then trimmed the bottom of the cake with fondant balls in the color pattern on the paper. The 8" round would serve 20.

Fruits of the Holy Spirit Confirmation Cake

2010-04-18T18:04:00.004-04:00

Cousins, Marija & Michael, were being confirmed today. Marija's Mom requested an open book cake to serve 60 decorated with a white dove on a red disk on one page and a list of the Fruits of the Holy Spirit on the other.

The cake is hand carved into the open book shape. The bottom layer is chocolate. The top layer is white with mini chocolate chips. The cake is filled with raspberry mousse and iced in vanilla buttercream. The pages and decorative accents are fondant and all edible.

An Original & A First Edition !

2010-03-31T23:27:00.003-04:00

A dear friend has been working on a book for some time. It may have to wait a bit longer, though, as he has just begun a battle with cancer.

We wanted him to have a chance to see his book "in print", bound and ready for eating....er, reading.

The 7x11x4 cake is french vanilla with rasperberry mousse filling, vanilla buttercream icing, and red vanilla fondant. It would serve 30.

The printing is freehand done with edible gold dust. The 3 Chinese coins on the red cord are for good luck. They're also made of fondant and can be eaten.

Goodnight, Moon! Welcome Baby Boy!

2010-02-20T17:34:00.003-05:00

Made for a February baby shower, the new mother saw a similar cake online, one with a striped bottom tier, stars on the top tier, and a crescent moon & baby topper. I found a picture of a ceramic figurine of a moon & baby and she liked it so much that she asked me to use it as inspiration. She was very happy when she saw the results. The first image above is the actual ceramic figure and the bottom image is my completely edible creation.

To construct the topper, I molded Rice Krispie Treats into the shape of the crescent moon, stabilized it with white chocolate, and then covered it all in yellow modeling chocolate. I made the face separately and then applied it to the moon, blending the seams. For the baby, I made a mold of a small plastic figure and used just the face and chest, adding hand modeled arms, legs, and wings. I hand painted the facial features on the moon and baby.

The top tier of the cake was french vanilla with mint chocolate chip mousse filling. The bottom tier was red velvet cake with white chocolate mousse. Both are covered in vanilla buttercream with fondant and modeling chocolate accents. The 10"+8" tiers will serve 50.

The Kidney Foundation of Cleveland, OH received the donation for this cake.

The Art of The Cake 2010: In The Garden & Winter Wonderland

2010-02-03T01:07:00.007-05:00

The theme for this year's Art of The Cake Competition & Show was "In the Garden". Wedding cakes were to be inspired by anything that you would find in a garden. The Divisional competition was entitled, "Winter Wonderland".

My wedding cake entry was a flower covered gazing ball atop a faux marble pedestal with decorative river rocks painted with the 4 main words in modern wedding vows, Love, Honor, Cherish, and Respect. No award for the wedding cake this year, but I did receive great comments and excellent scores from the judges in both decorating and artistic scoring.

My Winter Wonderland entry was a re-do of a class cake. I added some new snowflake trees and made a modeled snowman for a topper. I dusted the snowman so that it would resemble a blown glass Christmas ornament. I'm happy to report that the cake won 2nd place honors in the Professional division!

I also entered my very first tasting competition. I was required to use both coconut and pomegranate in the cake--quite a combination, huh? I've only ever made coconut cake once before and I'd never worked with pomegranate, so it was a real challenge. I wound up making a mascarpone cream cheese pomegranate icing (it was delicious--sweet, but tangy--and a lovely ivory color) on a coconut sour cream cake with fresh coconut. I torted the 2 cakes twice, so there were 5 layers of filling: 3 layers of pomegranate icing and 2 layers of coconut cream cheese icing with fresh coconut. George LOVED it--actually, so did I--and best of all, so did the judges--I took 2nd place in this category, too!

The competition & show were wonderful--tons of great classes and presenters, a variety of vendors, a LIVE cake challenge, and again, the Polaris Center--it's facility, staff, & food--were incredible.

Becky Rink & Anna Weisand put on this show on the west side of Cleveland over the 3rd weekend in January. This was the 3rd year for the show and it's going strong. They do a fantastic job--can't wait for next year!

Devan's 4th Bearthday Cake!

2010-01-11T22:50:00.001-05:00

A frantic friend called me on Friday asking if I could make a small cake for her son's 4th birthday--on Monday. Her son had fallen in love with a cake in a local grocery store, but the store couldn't take the order. She requested yellow cake with fudge icing for the cupcakes. The center cake is marble sour cream pound cake with buttercream icing.
If you could have seen the little guy's face when he saw his cake! He wanted to touch it and asked his mom to "take the toy out" so that he could play with it. He was even happier when he found out that he could EAT IT "the toy"--after dinner, of course!
The only inedible items on the display are the cupcake wrappers, the boards, the sign supports, and the straws supporting the honey pot. The honey pot itself is made out of molded strawberry rice krispie treats. The hats and bear are hand modeled fondant.

Let It Snow, Let It Snow, Let It Snow......

2009-12-20T22:52:00.004-05:00

A winter bridal shower is the perfect place for a cake covered in snowflakes--and that's just what the hostess ordered.

The cakes are chocolate with raspberry mousse and white with strawberry mousse. Vanilla buttercream icing is covered with gum paste snowflakes in violet, pealized white, and pale blue. The bows are made from modeling chocolate.

The 6" and 8" round cakes will serve 32.

Cake Cruise 2009--Fun on the Mexican Riviera

2009-12-18T22:37:00.008-05:00

George & I went on the Holland America Oosterdam to the Mexican Riviera--Mazatlan, Puerto Vallarta, & Cabo San Lucas--for the 2009 Cake Cruise. 138 other cake fanatics and significant others joined us for a spectacular time.

It's hard to imagine anything more relaxing than 3 days at sea filled with cake decorating demos and hands on classes, paired with 3 days in 3 gorgeous ports snorkeling and bird watching.

The cake celebrities on the cruise were Susan Carberry, Colette Peters, Norm Davis, & Zane Beg. It was great to see them all again, having so much fun.

I took a modeling class from Susan Carberry. The dalmation eyeing the oversized bone was my creation. Colette Peters taught a class on royal icing portraits and I enjoyed learning the technique. Sadly, it just didn't photograph well for me. Demos included making fantasy flowers directly on a cake (Colette), creating a detailed Mexican-themed margarita and pinata cake (Susan), and creating an easy handbag cake (Norm & Zane).

On the final day of the cruise, 30 attendees, who had been chosen by lottery, participated in a series of 2 decorating heats that ended in a 3-person Mystery Challenge.

In the first heat of 30, I was chosen as one of 9 winners for my "floral motif" design done with only a rose nail, a rose tip on a bag of pink icing, and a parchment bag of green buttercream. I chose to do a modified version of brush embroidery, using my finger and the sharp end of the rose nail.

In the second heat of 9, I had to create a sea creature using red, yellow, green, black, and white fondant. The only tools I had to use were my hands and a toothpick. 3 of us went on to the finals where we were challenged to decorate an 8-inch round cake in a Mexican Riviera theme in 90 minutes.

My assistant (Patsi Shandera) and I completed the cake on time, and although we didn't win (the hot lights and swaying ship wreaked havoc with my "water" on the top of the cake, making it drip in the last 2 minutes of the challenge..........), we had a great time working together. George was my greatest cheerleader and photographer. I never would have suspected that I could cover a cake, make waves, model an island, a person, a tropical hut, a palm tree, and El Arco in just 90 minutes. How the major cake competitors work under such pressure for 7 hours, I'll NEVER know!

I learned some new tricks and had some spectacular fun! Can't wait to go again in 2011 !

My buddy the Car!

2009-12-03T19:35:00.003-05:00

This cake was done for a budding mechanic who will turn 2 in a few days. I've never seen a little guy so excited by tools and wheels and CARS. He seemed surprised that he would be eating this particular car, so I hope he really enjoys it.

The car is marble sour cream pound cake iced with white chocolate ganache and covered in red fondant. It would serve 10-12. The base cake will serve 30+ and is yellow cake with cookies and cream mousse. The "grass" is homemade vanilla buttercream.

All of the decorations are edible fondant/gum paste and were hand cut and hand modeled.

Fabulous Fall Leaves--Alyson's 40th Birthday

2009-11-08T20:42:00.003-05:00

For Alyson's 40th birthday, she told her husband Dave that she wanted my white cake with buttercream icing. Dave asked me to include some colorful fall leaves as decoration.

The cake is 8" round, 5 inches high, with buttercream basketweave icing airbrushed a rich gold. It will serve 20 comfortably. The leaves are cut from fondant and are completely edible.

Dave and the kids were delighted when we delivered the cake. I hope Alyson enjoys it, too, and has a fabulous fortieth!

3 Days of Play--Making Figures w/ Lorraine McKay

2009-11-08T20:14:00.004-05:00

Sugarartist, Lorraine McKay, of Edinburgh, Scotland crossed the pond to teach classes near New York city.

What fun we had over 3 days--first a bride and groom, then a toddler in a tub, and finally, a lady with puppy and pillows.

Every class helps me to develop techniques that suit my personal style. In these classes, I think I've found ways to refine facial features and hairstyles.

Angie & Cameron's Wavy Wedding Cake

2009-09-12T20:13:00.002-04:00

Angie and Cameron attended the Shields' 40th anniversary party last year and decided then and there that they wanted me to do their wedding cake. They'd liked so many aspects of the Shields' cake --the style, the flavors, the sugar lilies, the pay-it-forward donation.

We did all of the planning by e-mail--sadly, we've never met.

Angie sent me a picture of a cake with undulating satin ribbons across each tier. She wanted the lines done in a deep navy blue, with a few pink-peach-coral sugar stargazer lilies on the cake. She supplied the bride & groom topper.

The main cake served 110. The top and bottom tiers were white sour cream with raspberry preserves. The middle tier was chocolate with mocha mousse. Two kitchen cakes added another 110 servings, 55 of white sour cream with mango mousse and 55 of chocolate with mocha mousse.

The gum paste lilies were hand made and custom colored.

Everything on the cake was edible, except for the wires and stamens in the flowers.

More class projects!

2009-08-24T23:27:00.013-04:00

I attended the Mid-Michigan SugarArt Workshops this past weekend in Okemos, MI. I had the best time--like a kid in a candy store!

I took a 4 hr. class with Nick Lodge on stringwork and several other 2hr. workshops with a variety of instructors that included gelatin flowers & butterflies, a stone birdhouse, a crewel embroidery icing plaque, a sculpted Christmas purse cake, baby booties and saddle shoes, and layered painting on a cake.

All of these techniques lead to interesting options for edible art and cake decorating.

The workshop instructors were wonderful and we had a lot of fun. I hope to be able to attend the workshops again next year.

The Euclid Beach Rocket Car----in Cake!

2009-08-16T22:12:00.003-04:00

For Jack's 6th birthday, the Euclid Beach Rocket car was going to chauffer the kids around, so what better than to also have a rocket car cake!

The rocket cake and surrounding planets are french vanilla cake with vanilla buttercream filling and icing. They are also covered in vanilla fondant. The 3 cakes together would comfortably serve 30-35.

The rocket was carved into the shape and gum paste accents were added to form the seats, windshield, tail fins, and rocket boosters.

Jack & the martian sitting on the red planet were hand modeled from gum paste, too.

Edible silver luster dust was painted on the rocket to give it a special shine.

Does anybody really know what time it is?

2009-08-16T21:39:00.002-04:00

A invitation for an "Around the Clock" bridal shower inspired this cupcake cake. The hostess was expecting about 20 guests and the circle is comprised of 24 cupcakes.

The cupcakes were red velvet with cheesecake mousse filling frosted with cheesecake accented buttercream.

The clock face was made by handpainting the number and hand markers to mimic those on the invite. The surround, alarm bells, and clock feet were piped buttercream.

Nervy books!

2009-07-18T23:44:00.008-04:00

Congrats, Dustin, on making tenure at Case! Way to go!

To celebrate, his cake consisted of the "bible" in the speciality of neural sciences, Principles of Neural Science, and a brand new publication, Neuralmodulation, in which he has a published a chapter.

Each book serves approximately 20 people. The blue book is lemon chiffon with cheesecake mousse filling. The black book is a swiss chocolate cake covered in chocolate fondant with chocolate raspberry ganache filling.

All of the specialty related objects are hand modeled fondant. The congratulations memo is gum paste with a hand printed Case logo letterhead.

.....and wearing nothin' but a toolbelt.....

2009-07-02T00:44:00.005-04:00

This cake was for Pete the Handyman's 50th birthday party. He loves the beach, burgers, Bud, and a sign by his pool that says, "Bathing suits optional".

The 11x15 yellow cake was filled with raspberry mousse and iced with vanilla buttercream. Sand was created with crushed vanilla wafers and cinnamon graham crackers. Pete, his toolbelt, tools, and all of the other decorations are hand modeled sugarpaste.

Chef Gio & the Giant Pizza

2009-06-16T00:48:00.006-04:00

Last year Gio was interested in the beach and Guitar Hero. Since then, he's found a new love---cooking! His party was a full blown pizza fest with a local pizza chef coming to teach the kids how to throw authentic Italian pizza.

For the birthday cake, I made a personalized pizza box (yellow cake with cheesecake mousse filling) and a stacked pizza (milk chocolate cake with malted chocolate ganache filling). The cake boards were made to look like an Italian eatery tablecloth and a wooden pizza peel. In addition to the cakes, I added a chef's hat made from Rice Krispie Treats and hand modeled Chef Gio holding a mini pizza. Each cake flavor served 20 comfortably.

All of the pizza decorations--tomatoes, pepperoni, olives, green peppers--are hand modeled fondant. The "cheese" was shaved white chocolate. The "tomato sauce" is red buttercream.

The birthday boy loved the cake and save mini Chef Gio to watch over him in the family kitchen.

Wildcats & Buckeyes!

2009-06-16T00:36:00.004-04:00

A young lady, who I first met when she was 18 months old, was graduating from Mayfield High School, home of the Wildcats. She'll be attending The Ohio State University in the Fall, where Buckeyes rule.

She requested a cake for her family graduation party that would represent both schools.

The 11x15, 30 serving, cake was marbled white and green (high school colors) with chocolate raspberry truffle filling. All decorations are handmade fondant. The diploma is fully edible and made using pretzel rods and white chocolate candy clay.

The Art of the Cake Competition Cleveland 2009

2009-02-03T00:55:00.004-05:00

The 2nd annual Art of the Cake Competition was held here in Cleveland, OH at the Polaris Career Center the weekend of January 24-25, 2009. I entered the wedding cake competition where cakes were required to include black & white in the color scheme and had to be at least 3 tiers tall.

I took my inspiration from a Christian Dior Haute Couture gown from his 2007 Spring Collection. I titled it, "A-Dior-Able".

The 4 tier cake was covered in turquoise and white fondant with handpainted inset round panels and piped black stitching embellishments. The floral topper is handmade gum paste. The obi separator was fondant covered styrofoam with applied black fondant cording for the bow. The decorative board is covered in fondant with hand painting and coordinating multi-ribbon trim.

In the 23 cake contest, I won "Most Artistic", as judged by 2 Master's of Fine Arts.

You can see all of the cakes in the contest at http://neohiodecorators.tripod.com/id16.html

In addition to the competition, which was open to the public on Saturday for a small admission fee, there were also mini classes in the sugar arts.

It was a wonderful experience and I can't wait until 2010!

On A Snowy Night In Cleveland---A Giant Snowflake!

2009-01-09T21:58:00.004-05:00

This giant snowflake cupcake cake and figure skate cookies were made for a birthday party at an ice skating rink. As I was carefully prying individual snowflakes out of their cutters, a beautiful but heavy snow began to fall outside. Thankfully, we were on time for the delivery!

The giant snowflake is made up of 25 individual vanilla buttermilk cupcakes iced with vanilla buttercream. The cupcakes are lightly adhered to the decorative board so that removal is easy. The snowflakes are edible gum paste and the entire cake is pearlized and sprinkled with iridescent cake sparkles.

The figure skate cookies are vanilla butter cookies covered with vanilla fondant, piped royal icing blue laces, and hand painted silver blades. Each cookie bag was decorated with a silver snowflake sticker.

It was a pleasure to make these for 10 year old Jessa--even if the real snowflakes did make delivery "interesting".......

'Tis the Season for saying thank-you!

2008-12-06T22:53:00.006-05:00

I donated a certificate for a 50 serving cake to the Epilepsy Foundation and the good folks at the Gebauer Company were the winning bidders. They ordered a chocolate chocolate cake with raspberry filling and chocolate buttercream frosting as a centerpiece cake for their winter holiday party at the Cleveland Skating Club.

The sign is an exact replica of the one that greets visitors to the Gebauer plant complex. It was made out of Rice Krispie Treats, covered in fondant, and scored to replicate the stonework. The logos and address were impressed with an alphabet press and colored with food grade markers. The snow is royal icing. The rocks are marbled fondant and the hand modeled cardinal is the state bird of Ohio.

"Weighty" Birthday Cookies and the World's Smallest Violins

2008-12-06T22:18:00.004-05:00

The hexagonal cookies were made for a gentleman celebrating his 45th birthday. He was a power lifter in his teenage years, hence the barbells. Each cookie was individually wrapped because they were going to be shipped. To minimize the possibility of damage to the decoration, the inscription was done using edible food markers. The cookies are vanilla sugar cookies covered in fondant.

The violin cookies were made as favors for a private party honoring a Grammy-nominated violinist hoping to release a solo CD . Each cookie is about 4 inches tall and includes all of the parts of a real violin. The strings are piped from royal icing and the rest of the decoration is hand-cut fondant.

Custom Logo Cookies

2008-10-30T22:34:00.004-04:00

These cookies were made using a hand-cut, custom stencil. They're vanilla sugar cookies covered with vanilla rolled fondant.

The background color matches the New York Life logo. The small cookies are marbled fondant with piped royal icing letters.

Thankful Gifts!

2008-10-26T19:04:00.006-04:00

These 3 "gifts" and the accompanying cupcakes were made for a reception at Plymouth Church. The theme of the annual stewardship campaign was "Gifts" and these cakes were made to represent the new logo of the stewardship committee.

The largest cake is pumpkin spice with cheescake filling. The blue cake is chocolate brownie cake with caramel ginger filling and the purple cake is lemon with peach passion fruit filling. All are covered in borderless rolled fondant with handmade gum paste bows. The cupcakes are pumpkin and lemon with buttercream icing tinted to match the fondant counterparts.

125 & Going Strong!

2008-10-06T17:41:00.004-04:00

Willoughby Hills Friends Church celebrated its 125th birthday with this HUGE cake--the largest horizontal cake I've done to date!

The custom designed cake board was cut from a 31 inch square, covered with Fall themed paper, and embellished with orange satin ribbon and green pearl headed pins.

The 190 serving cake was composed of 3 different flavors: white almond sour cream with mocha mousse filling, milk chocolate with oreo mousse filling, and yellow buttermilk with black raspberry preserves. The icing was homemade buttercream. The Bible verses decorating the cake were piped in buttercream tinted in Fall colors. The church logo was hand piped on a gum paste plaque.

All I can say is, "Thank heaven for double doors!"--or we'd have never gotten this behemoth out of the house or into the church!

Labors of Love & String Theory

2008-09-12T21:56:00.011-04:00

Some cake decorating is, in this fast paced day and age, quite lovely--but tragically impractical !Actually doing some of these techniques could take days, if done correctly.

The techniques on the yellow cake are called Lambeth, named after a baker and decorator who made the most amazing cakes in the 1940's. Each line of royal icing is individually piped and the flowers are also hand piped. Not all of these motifs would be used on a single cake, but the idea of the decorating method is to have an intensely decorated cake.

The green cake shows examples of Australian curtain stringwork that is piped with a tip whose opening is about the size of a pinhead. The top of that cake is crimped in a pattern that is then highlighted with piping, too.

My Cake is a Barbeque?

2008-09-01T23:31:00.012-04:00

I donated a certificate for a 35 serving cake to a silent auction at church. The certificate winner asked for a smaller cake and some cookies for a Labor Day barbeque. I found a similar cake on the web, some wonderful cookie cutters and this was the result.

The cake is a sour cream marble cake with oreo mousse filling. Everything "on the grill" is hand modeled and edible. The cookies are sugar cookies with fondant decoration.

The family was really delighted with the cake & cookies. They thought it would be the star of their event.

A Special Cake for Friends on the Move

2008-08-30T23:26:00.004-04:00

This cake was done for a party honoring the client's longtime friends who are moving. The request was to do something incorporating the breast cancer pink ribbon and the Parker Hannifin logo.

The bow, pink ribbons, and Parker logos are all chocolate. The cake is French Vanilla Sour Cream with strawberry cheesecake mousse filling. It would feed 30 comfortably.

Learning--All of the Time!

2008-08-18T02:01:00.010-04:00

I tell people that I'm a "class junkie"! I enjoy learning new techniques so much and I take classes whenever and wherever I can find them.

This year the ICES Convention was held in Orlando and Cake Camp was held in Las Vegas just one week later.

I was able to take some fantastic classes with some well known cake artists at both events. I learned to do cross stitch in royal icing on a gum paste plaque, to paint with cocoa, to model an adorable baby ballerina (taught by British artist, Debbie Brown), to make quick animals (taught by Food Network Challenge winner, Bronwen Weber), to paint delicate watercolor flowers and henna designs on cakes (taught by Norm Davis--another Food Network Challene winner), to make miniature bridal dress and tuxedo cakes (taught by artist Susan Carberry), to make delicate miniature evergreen and poinsettias (taught by artist Diane Gruenberg), and to pipe delicate Oriental stringwork (taught by artisit Geraldine Randlesome).

You just never know when one of these techniques will be the one for that perfect cake!

An Outdoor Wedding in Blue & White

2008-08-16T23:35:00.004-04:00

Three years ago, I was out for dinner with my husband. While waiting for the salad, I began discussing something about cake decorating. Our waitress happened to hear me and asked if I did cakes. I told her that I did decorate cakes and that I happened to have a photo of the one I'd just made for my son's 16th birthday. She liked it so much that she ordered a Valentine's day cake on the spot--little did she know, that cake would be my first donation/paid cake!

Fast forward to July, 2008. Out of the blue, she calls me to make a wedding cake for her mother! I couldn't believe that she would think of me after over 3 years (I'd always thought she wasn't too impressed with the first cake because I hadn't heard from her :), let alone be able to find my phone number after all that time.

There were no specific requests for this cake--just a stacked cake with some baby blue flowers.

I made the flower covered entwined heart topper using a floral wire armature wrapped in gum paste. I applied the blue and white dusted gum paste flowers using royal icing.

The 3 tiers were french vanilla cake with strawberry filling and buttercream icing.

The bride was so very happy with her cake--I got a big hug!

40th Wedding Anniversary: Rubies & Stargazers

2008-08-16T23:10:00.007-04:00

This 150 serving cake was created for a formal 40th wedding anniversary party. The couple wanted a traditional, understated cake with stargazer lilies to match the centerpieces and a few ruby red accents to represent the gemstone associated with the 40th.

Each gum paste stargazer lily was handmade and colored. In all, a dozen lilies and 2 dozen leaves accented the cakes. The ruby accents were provided with custom colored fondant dragees.

The largest cake was white almond sour cream with raspberry filling. The middle tier was lemon cake with mango mousse, and the top tier and satellite cakes were dark chocolate fudge cake with oreo mousse or chocolate chip mousse.

The customers were delighted when guests declared that they couldn't believe that the flowers weren't real !

Summertime Lazy Daisy Cupcakes

2008-06-30T18:51:00.004-04:00

Special cupcakes for a post wedding barbeque. Yellow daisy cupcakes were lemon buttermilk filled with vanilla buttercream and white daisy cupcakes were caramel filled with burnt sugar buttercream.

Embossed fondant covers a thin layer of buttercream so that the cupcakes would remain pretty in the summer heat.

Daisies are fondant with sanding sugar centers, all dusted with pearl dust.

Each cupcake was wrapped in a handcut, individual decorative paper.

Butterflies, Flowers, & Circles Gone Mod

2008-06-30T18:26:00.003-04:00

Delicious vanilla-almond butter sugar cookies covered in embossed and inlaid fondant for a young lady's graduation party. The request for something "not too girly", but still pretty.

Mom said that she hates cookies, especially sugar cookies, but that she LOVES these and can't stop eating them.

The fondant keeps the cookies softer and these store beautifully for long periods of time in airtight containers, even in the freezer!

'29 to 20-09:Art Deco to Deco Art, My Wilton Contest Entry

2008-06-16T00:13:00.005-04:00

As part of an 80th anniversary celebration on June 14, 2008, Wilton Industries in Chicago held a cake decorating contest at the Wilton School. The theme of the contest was "Past & Present", so I looked back to the start of the company at the end of the Roaring Twenties. I found my inspirations in the flapper dresses of the era, cloche hats with egret feathers, Erte Art Deco prints, and the jewels that symbolize an 80th anniversary--diamonds and pearls.

The 3 tier, elongated octagonal cake was done in shaded fondant from dark purple to pale violet. The settings for the jewels were made in fondant from original 1976 Wilton Baroque Gum Paste Molds. The diamonds were done in 2 shapes in a silicone mold that I made from scrapbooking jewels. The egret feathers were hand cut and veined gum paste. All of the draping was done free-form in fondant. The finishing touch was beaded fringe trim on all 3 cakeboards.

I was delighted to be awarded 2nd place out of nearly 30 entries in the non-professional (i.e. don't make a living selling cakes) division .

I've taken the Wilton Master Course and many other classes at the school and I attribute many of my skills and my keen interest in cake decorating to the wonderful people and instruction at Wilton.

"Little Jim" and the Giant Church Organ

2008-06-08T16:20:00.004-04:00

Our church Music Minister and organist celebrated his 10 year anniversary and the social committee asked me to do cake for 150. Since the celebration coincided with the church picnic, cupcakes were the grab & go choice for the majority of the cake, but a centerpiece cake for the special anniversary was a must, too.

I modeled the church organ and bench using Rice Krispie Treats covered in woodgrain fondant. The 2 church hymnals were added, along with music, and other various "organ parts"--stops, tabs, etc. "Little Jim" was done in gum paste.

"Big Jim" was so delighted with his cake! I made it so that he could take the maquette home to eat, dust--whatever.

The support cake was blood orange with mango mousse filling and cream cheese icing (Big Jim's favorite) and the cupcakes were cherry bit sour cream with buttercream icing.

The day was extremely HOT--97 degrees plus! Thank heaven for the nice breeze! The cakes were enjoyed thoroughly and I hope to be doing one in 10 more years for Big Jim's 20th!

Polka Dot Shower --Just like the invitation

2008-06-08T16:08:00.002-04:00

This was done to match a wedding shower invitation--a green & white striped background with a 3 tier, stacked cake accented with polka dot bands and topped by a gathered, draped ribbon.

The white almond sour cream cake filled with mango mousse was covered in a layer of buttercream under the white fondant. The bow topper was gum paste. It fed 50 comfortably.

The shower was kitchen-themed, so the minature kitchen tools on the board are molded fondant. The recipe card has the ingredients for a "Happy Marriage".

Hangin' 10 Surf & Guitar Hero Cake

2008-06-02T19:59:00.004-04:00

6 year olds have such great ideas for cakes! Gio was having a beach party in the backyard, complete with a waterslide, so he wanted a beach themed cake. He also loves Guitar Hero, palm trees, and purple octopi, so......that's what he got!

The cake, which stood about 17 inches tall with the sun plaque, would serve well over 50 people. The bottom oval tier is chocolate cake with malted chocolate ganache filling. The middle tier is yellow cake with seedless raspberry preserves. The carved wave tier is one layer yellow & one layer chocolate with buttercream filling. The outer icing is vanilla fondant. The sand is brown sugar. The white wave foam is buttercream.

Everything on the cake is edible. The palm trees are pretzel rods coated in chocolate. The shells & fish are molded fondant. The sun is gum paste lettered with edible marker. Gio, the surfing Guitar Hero was hand modeled using gum paste & fondant.

Gio's response to seeing his cake, "Awesome!"

Star Wars Inspired OSSAS Cake 2007

2008-05-26T23:03:00.002-04:00

In September of 2007, I entered my first Oklahoma State Sugar Arts Show. The theme for the show was motion pictures, so I chose Padme from Star Wars in her picnic gown. For the competition, the table must be dressed to reflect the theme and inspiration items must be presented.

The cake is covered in embossed fondant and painted gold. Green ribbons and individual miniature roses decorate the cake to mimic the pattern on the bodice of Padme's gown. The topper is a floral ball of dozens of miniature roses. The cake board is covered in embossed fondant made to look like a wicker picnic basket pattern.

The was my first "big" competition and I have a long way to go, but my score was in the upper 3rd, so I was extremely happy with the results.

3-D Morton Inhaler & Stacked Books Cakes

2008-05-26T22:53:00.003-04:00

My husband is a member of the Anesthesia History Association and for their Spring meeting in Pittsburgh this year, he asked that I perform some "cake magic" for the member's dinner. The logo of the association is a Morton Inhaler, a large glass sphere with a port for inserting anesthetic agents and a mouthpiece for the patient to inhale those agents. The association has also published, and been affliated with, several prestigious books.

Everything on this cake is edible. The sphere is dark chocolate cake with rolled buttercream icing. The mouthpiece and port are hand modeled gum paste painted with luster dust. The books are caramel cake marbeled with dark chocolate and dark chocolate marbled with caramel. They're filled with chocolate mousse. They're iced first in vanilla buttercream and then covered with fondant. The titles are hand piped to mimic the actual books.

The AHA membership was delighted with the cake and published a photo of it on their website. The picture of the cake is also going to be published in the American Society of Anesthesiologists' newsletter.

Happy Mother's Day & Happy Birthday!

2008-05-26T22:46:00.002-04:00

Mother's Day and her birthday were on the same day, so her daughter requested her Mom's favorite: Classic petit fours for the family celebration. A small cake for a get-together with friends the next day was also in order.

The classic white cake petit fours are a little over an inch and a half across and about an inch and a half high. They have a bit of vanilla in the center and on top and are iced in poured fondant. The pink and yellow rosebuds and half roses are hand piped in royal icing.

The cake is also white cake with vanilla buttercream with a piped fantasy dahlia on top.

Memorial Day Stars

2008-05-26T22:43:00.002-04:00

This cake was made to accompany 90 star shaped sugar cookies covered in the same color fondant stars. The cake fed 30 and was french vanilla soaked with amoretto simple syrup.

Butterfly Birthday Cake

2008-05-26T22:35:00.002-04:00

This 2 tier french vanilla cake with chocolate buttercream icing was fora birthday girl who loves butterflies. She chose this cake from several others and was very specific about the colors to be used. She has wonderful taste because the delicate pastels were beautiful against the warm shade of the chocolate buttercream. The butterflies are hand piped chocolate with licorice antennae and the dots and banner are fondant.

From the mother of the birthday girl:

"The cake was a "BIG" hit at the party. Everyone loved it and couldn't get over how magnificent it was...
Now for the taste ~
We have never had a better tasting cake and frosting in our entire lives. Even the fondant, which I am not usally fond of, tasted great.
The chocolate butterflies were awesome, as well"

Couture Bridal Shower Mannequin Cake

2008-05-05T02:23:00.005-04:00

Done for a small bridal shower, the mannequin is fully edible fondant over ice cream cones. It's hand painted with edible silver decorating dust and embellished with sparkling sugar crystals. The cake serves 20.

My Mid-Atlantic Cake Show Competition Wedding Cake

2008-05-05T02:01:00.005-04:00

I try to enter cake competitions all over the country. This one was held in MD and over 80 cakes were entered. This bas relief/applique technique was done with various gum paste flower cutters in order to mimic a fabric pattern. It was immensely time consuming, but I adore the result. The judges wanted to see color, although I preferred to leave it "en blanc". Other than the color issue, they seemed to have liked the cake. I didn't make the top 8, nor do I have access to all of the rankings, but based on judge's comments, I'm pretty sure that it was in the top 30. I'll do better next time!

Aaarrrr--Ahoy, Matey! A Treasue Map!

2008-05-05T01:52:00.003-04:00

A treasure map to go with 2 dozen mini treasure chests. The distressed map is hand painted fondant. Candy jewels decorate the base of the cake. This cake fed 20.

Such a Ducky Cake!

2008-05-05T01:44:00.003-04:00

This cake was inspired by a little boy's favorite toy duck. The small ducks are hand modeled fondant, as is the fellow navigating the pond sitting on a lily pad. It served 35 comfortably.

Fondant decorated cookies for communion

2008-05-05T01:35:00.003-04:00

Large, 6 inch, cross sugar cookies covered with embossed white fondant and decorated with fondant flowers and leaves. The fondant helps keep the cookie softer and adds just enough sweetness to the package. Each cookie was later bagged and tied with a ribbon.

2008-05-04T01:59:00.003-04:00

This exotic fantasy flower includes a blown sugar center, pulled petals, bubble sugar accents, pulled striped ribbons, a cast base, and a clear sugar backdrop made from a custom made silicone mold.

2008-05-04T01:55:00.002-04:00

I also enjoy doing pulled & blown sugar work. I made this geisha in a weeklong class with Ewald Notter. She stands about 10 inches tall. Her face is hand painted.

2008-05-04T01:50:00.002-04:00

The birthday girl wanted lots of read, a rocket, and a figure of herself on this cake. The red planet is covered in rolled buttercream icing. The rocket, the astronaut, and her "alien" friend" are hand modeled fondant/gum paste figures.

2008-05-04T01:44:00.003-04:00

This cake was inspired by an invitation to a benefit for a nature center. "Once In A Blue Moon" is characterized by the silhouette of a (hand made) heron in front of a silvery royal icing moon. It's covered in fondant, airbrushed a deep blue, and finished with piped lake reeds and water lilies. It fed 60+.

2008-05-04T01:17:00.000-04:00

This was my son's wedding cake. What an adventure! The cake layers were taken as carry-on luggage from Cleveland to Las Vegas and fully decorated in a condo on the Strip. The fondant covered tiers are separated by custom cake boards embellished with hand made purple rosebuds and hand rolled spheres. The banquet staff at the Venetian was amazed.

2008-05-04T01:03:00.000-04:00

I really love designing and engineering cakes. I hope you enjoy looking at some of my creations.

This communion cake would serve 60. It's 11x15x5. The base icing is buttercream with fondant top pages and hand modeled fondant accents. Everything is edible including the rosary.