Teal MMF with gray-tinted royal icing victorian crochet stencil and sugar peony. The base tier is an 8” double barrel vanilla cake, filled with raspberry and white chocolate swiss meringue buttercream. The top tier is 6” of the same flavour. Both were covered in white chocolate ganache before the fondant was applied.

The orchid is one of my favourite flowers – my home is never without a few. So once I made these cattleya orchids with instructions from the James Rosselle Craftsy course, I thought why not pot them in a rich, vanilla-chocolate cake filled with coconut SMBC!! It was a fun little project – I may just have to re-pot all my other orchids! ;)

Gilded cage piped from royal icing dresses up a sage green cake. Technique learned from Craftsy course – Vintage Cakes, Modern Methods. I thoroughly enjoyed making this.

Three layers of moist, decadent Spiced Pumpkin Bundt cake, filled with my Pecan Pumpkin Buttercream and decorated with SugarVeil Confectionery Icing. Happy Halloween!!

My book club held a small Think Pink event for Breast Cancer Awareness Month this past Sunday and I had the privilege of making all the sweets and setting up my very first Sweet Table. The cake is three 8” and two 7” funfetti vanilla square cakes (note to self: always buy more than one of the same size pan to save time) filled with whipped vanilla bean buttercream, masked with white chocolate and covered with white chocolate fondant. I used chocolate transfer sheets to apply the ribbon design – it got smudged up a bit in transit :(. Also on the table – chocolate vanilla cookies, vanilla bean cookies, double chocolate cupcakes, funfetti cake pops and brownie cups – all made from scratch! More photos and info on my blog.

The cake itself was rich, moist, but dense double chocolate, but the girl was carved using white modelling chocolate. This was my first time airbrushing and I screwed up plenty, but that’s how we learn. The rose is another first, made from gum paste. The birthday girl is a very young budding artist and the cake is loosely fashioned after one of her drawings.

Lavender-infused cupcakes that accompanied my ruffled lamp cake for a friend’s birthday. Ruffled flower technique from jessicakes blog. Ruffles made using modelling chocolate.

In keeping with my friend’s love of interior design, I made her a lamp for her birthday. She is also a bit of a chocolate fiend, {we couldn’t be friends otherwise :)}, so the lamp was crafted using the finest chocolate I could find. Under all those sugar ruffles is a rich, moist chocolate mud cake, with layers of lavender-infused buttercream. It didn’t provide much light, so we disposed of it the only way we knew how – YUM!

I made this for a 12-year old’s birthday, but had the hardest time deciding on the flower. I shattered a few in the process, which helped to narrow down my choice to…none. And you know what? She loved it!

My blog turned 1 and I am having a giveaway, so I thought I would make a cake to showcase some of the things one might learn from the prizes up for grabs. It didn’t quite turn out the way I imagined. I had a hell of a time with the base fondant, among other things. Oh well, I am enjoying a slice of its chocolatey goodness as I type this, so all is well! First time making chevrons and I think I am newly addicted. :)

I call this my happy cake, as it has a number of my favourite things – green, ranunculuses, starbursts and a moist, citrus flavour. Everything about it makes me smile!

I made these cookies favours for my sister’s wedding. I made way too much cookie dough, but that didn’t go to waste. They are vanilla bean, butter cookies, topped with fondant and printable/edible marshmallow sheets. I used a mold and fondant to create the decorate peal edges. I purchased the boxes from a bridal supply store, added some ribbon and viola!

Red Velvet and white chocolate mini cakes – for him and her. Love is written in edible ink (as seen on Haniela’s cookies) and the heart flowers were made using fondant and a heart cutter.

8” and 6” tiers of rich, moist chocolate cake filled with vanilla bean frosting and covered in chocolate fondant. Used a small Hydrangea petal cutter to create the Moroccan tile design using fondant. Made the poppies using gum paste. Happy birthday to ME!

My first two-tier cake!!! Vanilla bean, with white chocolate ganache and fondant decorations. Had a bit of a time with the pearls – a little wonky :-(. Base is two 6” stacked, second tier is two stacked 4”. Small cake for a small gathering. Happy Mother’s Day!!

Does the thought of insects as a delicacy make you queasy? Then you might find these chocolate variety a more palatable choice. Fully edible sugar bees and dragonflies made from modelling chocolate paired with lavender-honey cupcakes.

A few of us have gotten together on FB to do a themed cake each month – this is my forest theme for April. My third fondant cake, first square, first time using ganache under fondant and first bout with modelling chocolate for decorations. Still have lots to learn…

A couple hundred grams of sweetness (a blend of fondant, tylose/CMC), a few colours of edible gel (Sugarflair) a little black sanding sugar, some royal icing and voila! – my first figurine. I made her at a week-end Figure Modelling class taught by Sally Bratt at the Bonnie Gordon College of Confectionary Arts.

My second fondant cake and first Magnolia. The cake is a simple Vanilla Bean pound cake – two 6×3” stacked, filled and crumb-coated with Buttercream of the same flavour. I added accents of gold to the pearls and diamonds using an edible gold dust. The flowers are made from fondant and gum paste.