I made this chubby bunny cake for my grand daughter for Easter and used Royal Bakeries wonderful tutorial! It was so much fun!! I actually made it a little girl and did matching dresses!

The original design was by Sharon Wee Creations who does amazing work! Even the flower was done using her flower tutorial! The gold is all edible as it was airbrushed using Americolor gold metallic sheen and then dusted with Wilton gold pearl dust. Lace was done using molds. Eiffel tower was provided by the bride. Thank for looking! :)
Read more at http://cakecentral.com/gallery/2416259/gold-paris-themed-wedding-cake#sUPT2o98MVi53dWi.99

Had SO much fun making this Angry Bird cake!! Bottom tier is an 8” square Madagascar vanilla bean cake with Oreo SMBC filling and covered in Guittard white chocolate ganache, 6” round top tier confetti cake with strawberry SMBC filling covered in Guittard white chocolate ganache then fondant on both cakes! The cloud tutorial can be found through Royal Bakery! :) Everything is edible TFL! :)

My first Icing Smiles cake with only 3 days notice! It was so worth it! A little 8 year old girl loves Miami Dolphins and I had to put something together very quickly. TFL

This little tea pot was designed to match the china pattern that was provided for me by email…Made of RKT but I used Fruity Pebbles instead of Rice Krispies…then covered in Chocolate Melts, then fondant TFL Everything is edible

The design of this cake came from Yuma Couture Cakes and with permission I did pretty much the same thing except changed up the tea pot to match the china pattern that was emailed to me. Tea pot and hat are made of Fruity Pebbles treats that I made. 4” top tier is strawberry supreme cake with strawberry SMBC then covered in white ghirardelli chocolate ganache then fondant…bottom tier is 8” confetti cake with vanilla buttercream and white ghirardelli chocolate ganache then fondant…everything is edible! TFL

Matching her birthday cake and dress this 4” Strawberry cake made with fresh strawberries and covered in ABC. This little buttercream smash cake was about to be the death of me! Stenciled to match the bigger cake and ruffled flowers were a last minute decision thanks to Adventures in Caking for her inspiration! I saw hers and thought that would be perfect on this little smash cake! TFL!!

6” Strawberry cake with fresh strawberries with Strawberry SMBC/8” Red Velvet with cream cheese icing, both covered in white chocolate ganache then MMF. Special thanks goes to Becky Willard for her amazing stenciling demo she did at Fun with Sugar hosted by Oklahoma State Sugar Art Show last week! Perfect timing as I just had a request for that very thing this weekend! Style of the crown was picked out by the mom who ordered it. Everything is edible! TFL!!

This is a bunny cake done by using a tutorial by Sharon Zambito with SugarEd Production. I used my favorite pound cake recipe but had to fill it really really full in order for it to get the 3D form. My grand daughter loved it!

My pancake cake inspired by Royal Bakery and Cakes with L.O.V.E tutorials on Facebook.

This is a 6”x6” chocolate/chocolate chip cake with fondant blueberries and strawberries

TFL

4”/6”/8” Cakes covered chocolate ganache and then in black Fondx…bow is 50/50 gumpaste/fondant held with chocolate melts. Specific design was from the customer and she also wanted the decorations to match the back of her invitation which are the edible prints going around the bottom top tiers. The topper was also requested by the customer. TFL

4”/6”/8” Cake…two were confetti cake and one was chocolate…all were covered bc icing, ganache and fondant. Design was inspired by party decorations…oh and I got to use my Cricut Cake again for the crowns! I am loving my Cricut Cake! Everything is edible…TFL

8” Marble cake filled and covered in vanilla bc, covered in white chocolate ganache and then chocolate Fondx Elite with giraffe pattern fondant decorations around it-6” top tier is chocolate cake filled with chocolate bc, covered in chocolate ganache and Satin Ice fondant colored in Americolor electric green. Animals are 50/50 fondant/gumpaste. Everything is edible and all hand made. Palm trees were done using the Royal Bakery’s tutorial…it is wonderful!! Make sure you check it out!! All leaves except the palm tree leaves were done using my Cricut Cake using Satin Ice gumpaste rolled to a #4 on my pasta machine (which is my must have tool lol) Inspiration was the Funfari Party decorations. TFL

Two 8” round marble cake with two 6” round chocolate cakes formed into a mountain. One picture shows how I started the base…then added the two 6” rounds on top…iced with bc then covered in mmf. Cake board is covered in mmf as well. Airbrushed pearl to give it a shimmering snow effect and then added some blue around the bottom and slope (hard to tell in the pic) as well as sanding sugar around to give some extra shimmer. TFL

I made this cake using the invitation as my inspiration. Top 6” square coconut cake with coconut cream drizzled on the cake and filled with vanilla bc, covered in white chocolate ganache and mmf, bottom 8” chocolate/mini chocolate chip cake with Nutella filling covered in chocolate bc, chocolate ganache and mmf. Shoes and paci are all blinged out for a keepsake all handmade! TFL Oh and the two pom pom decorations were also made using a tutorial I found on pinterest.

This is a 6” square chocolate cake with vanilla bc. Blow dryer is made of RKT and I made the mold for the scissors and bobbie pins…the comb and curlers came from a chocolate mold except I did a little extras on the curlers to make them look a bit more realistic. Everything is edible…thanks for looking!

With only 4 months of decorating experience I wanted to try my hand at topsy turvy…so I practiced for my daughters 18th birthday! This was my first topsy turvy cake and it was quite fun! My daughter LOVES sharks and wants to be a marine biologist so after doing some searching I found the idea came from Shereen’s Cakes and Bakes. The topsy turvy help came from Sharon Zambito’s topsy turvy dvd. All shells and star fish were made by me using Amazing Mold Putty (it’s food safe) from Michael’s or Hobby Lobby. Everything is edible! TFL!!

Only decorating cakes for about 4 months when I made this for a friend. He loves hunting and copied his picture and made him in the same stance with the deer he got. Red Velvet cake with cream cheese icing. TFL

This cake was made for my nephew who just got back that day from serving his 5th tour overseas. Top tier is 6” coconut cake with coconut cream bc icing, bottom tier was 8” chocolate/chocolate chip cake with chocolate bc icing. Madallion on top was an edible image on Gumpaste then trimmed and hand painted gold. He currently serves in the U.S.A.F.

This is a 6” square cake with my first attempt at stenciling. It was scary but fun! The Royal Bakery has a tutorial on her fb page if interested. Also a few Anemone sugar flowers