I made this for my brother in law, who is mad about food. Was going to do a burger cake, but decided to do something different (albeit after I had baked the cake!) All the pieces are hand made and edible. I tried to make everything look as realistic as I could, even took a blowtorch to the cheese to melt it! It even had a stuffed crust with mini marshmallows.

It was my Daughters Birthday today, and needless to say even though it was Christmas she was getting a cake made by mummy. My favourite animal as a little girl was an elephant, and my daughter has a few elephant toys (one of which is her night time teddy) so I decided to make a simple cake with a cute elephant topper.
The cake itself is a 6inch double stacked chocolate mud cake with white chocolate ganache filling and covered in fondant. The elephant is made from florist paste – she was also my 4th attempt, who knew I would get so frustrated with not being able to make a “cute” elephant. I am pleased with my final one though.
The plaque is also hand made and I piped white hearts around the cake using royal icing. I need to work on my piping, but I am getting better!
I even let two candles be put in the top of the cake for her to blow out (after all what is a Birthday cake for a child without candles?!) and she really enjoyed it, and got very messy eating a slice!

This was my brothers birthday cake. He loves sushi so I decided to make some in cake form. The sushi is made from RKT, fondant and sweets. It is all edible!

Inside is my signature chocolate mud cake, with white chocolate ganache.

This was my present to my brother-in-law. He loves landrover’s and off-roading so here it is in cake form. The cake is a rich vanilla bean sponge with vanilla bean buttercream and raspberry jam filling.

The Landrover is also edible, made from RKT and covered in a few layers of fondant. I am enjoying using my airbrush still and had fun painting the mud on.

All individual squares of fondant! Covering an 8” almost cube chocolate mud cake with chocolate ganache filling.

I was asked to make this design, originally by Sweet Disposition cakes.

This is my version of Toothless from How to train your Dragon.

I was experimenting with my new airbrush, very exciting! (well for me anyway!) After a few minutes practising on paper I decided to give it a go on my newly covered cake and this is the result. The fondant was grey coloured, I used black airbrush paint and then metallic blue to shade the whole cake. The board was white fondant with wood grain embossed, then used the airbrush to colour it brown. Over all very pleased with my new purchase!

Inside is a chocolate mud cake, with chocolate ganache and coated with even more chocolate gananche, then fondant.

First attempt at an exploding cake. Was given the colours purple and green and told to make whatever I liked (somewhat daunting) but had this idea and decided to give it a go.

The cake is a super sticky, Rich chocolate mud cake, filled with whipped ganache and a ganache crumb coat (spirit level straight thanks to Torta Couture Cakes amazing tutorial) and covered in fondant stripes and exploding top. The “18”’s and Birthday banner are all home made too with my new stamp set, glad I invested in them!

Great fun to make, and I’m told the Birthday girl enjoyed it!

I saw a tutorial by The Royal Bakery and decided that I just had to try to do pleats on a cake, so I read (and re read) the tutorial and came up with my own design for some ruffle roses and pearls on the top. Originally it was going to be blue and white, but I decided to make it more of a contrast and used black. All the pearls and roses are hand made and I finished them with edible glitter (by Doric, made from rice and colours) and finished the top decoration with some very tiny dragees.

The inside is a light lemon sponge, lemon swiss meringue buttercream and lemon curd filling. The feedback I received mentioned that the icing would have been better if it was flavoured too, so might look in to flavouring the fondant next time as there does end up being quite a thick layer on the cake.

It was my sister in laws birthday and I decided to make her a cake, I had been waiting for an excuse to make this cake for a while as I had it stuck in my head!

Inside it is a rich chocolate mud cake filled with Swiss meringue buttercream. I then coated the sphere in white chocolate ganache and then lots of Hundreds and Thousands. Had a bit of fun working out how to make them stick better as I had decided to leave the ganache to set before putting them on as I didn’t want to ruin the shape. Next time, I will add the Hundreds and Thousands on straight away as I think they should just push nicely on to the ganache and stick (hopefully) as I resorted to using some warm golden syrup painted on to stick them this time.

Finished it all off with a nice pearl bow and ribbon. I was going to make them sparkly, but decided the ball really talked for itself so didn’t need any extra wow.

I really like this cake, think it really looks fun and inviting.

This is the first Wedding cake I have done since my own. I really like the quilting effect, it is simple but very effective. The roses are all hand made and dusted with pearl lustre on the white ones. The cake itself is vanilla sponge with swiss merinngue buttercream and raspberry jam filling with white chocolate ganache coating under the fondant. It was lovely to be able to make a cake for someone elses special day and I hope to be able to make many more!

This was my first attempt at a cake with sharp edges and using chocolate ganache. I LOVE it! Will definitely be doing more cakes in this style.
All the decorations are hand made and edible, owls being the Birthday girls favourite, so had to include them! The flowers and leaves are all individually shaped to add a bit more dimension to the cake.
Overall very pleased with how this cake turned out.

This was my first attempt at Swiss Meringue buttercream icing. I was a bit worried that it would be hard to make but actually found it quite easy! It was lovely to pipe and kept shape really well. I think I prefer the texture and taste to traditional buttercream, definitely much lighter. Looking forward to using it more often!

This was my wedding cake, with sugarveil bow and sugarveil ribbons.

These were strawberry filled cupcakes with sparkly butterfly and heart decorations.

I thought I would try my hand at making a cascading flower cake. It is my first attempt and I am quite pleased with it, but next time I think I will make sure the icing is rolled a bit thinner for the flowers to make it more delicate.