Made for my son’s 30th birthday who loves all things German especially the food. Held at the Bavarian Bier Cafe on Eagle Street Pier in Brisbane on the 18th May

I had a lot of fun doing this cake. 3 tiers 12,10 and 6” combination with 2 separators.

I did these for an expo to show examples of what can be done with the boxes which is why the stencils are all different. Cake surrounded by tempered Swiss couverture chocolate with more chocolate ganache and shavings and edible silver leaf. Very rich and decadent.

I loved doing this cake. the bride likes ruffles but her dress had pleats so we compromised and had “pleated” ruffles highlighted with edible silver metalic paint A 14,10 and 6” combination in marbled dark and white chocolate mud with a white chocolate coconut ganache filling. Decorations are sugarpaste phalenopsis (moth) orchids with green Singapore orchids and fillers

An extended 10” topped with a 6” covered in frills edged with edible silver. the top and bottom have a fine swarovski chain to finish it off and a very large fantasy peony on top.

Made these simply for a wedding expo I’m attending on the weekend and hoping they will prove popular! Almost everything’s edible including the pearls.

Chocolate mud topsy turvey heart shape with littlest petshop figures made in rice crispies and fondant. The cake stood 28” tall.

Calla Lillies, bling and a separator with stems and diamonds

This is the remake (flowers) of my original orchids cake, The original flowers were damaged in the recent wet weather we’ve had here in Queensland. The bottom tier is handpainted and the decorations are all edible.

Red SUgar Roses sprays on a black damask 4 tier cake.

White on white with peony and blossoms

All sugar flowers including Roses, Orchids, Calla Lillies and Gardenias with fillers