A cascade of sugar hydrangeas and roses in mocha, champagne and pinks 6” vanilla sponge with raspberry jam & vanilla buttercream, 9” lemon sponge with raspberry jam and vanilla buttercream and 12” chocolate cake with ganache. I loved this cake from the very start and I am so pleased with how it looked once finished.

This 4 tier cake was a massive challenge not only because I find fondant figures hard to make but also because I knew I would have to take it on a 2 hour journey to get it to the venue. I was so nervous the whole way but luckily my husband was driving and he was a very calming influence.

The 3 top tiers are vanilla sponge and the bottom is a fruit cake.

I adapted the ‘pregnant woman topper’ and male topper tutorials by the Artisan Cake Company (on YouTube) to make my figures. I would highly recommend these tutorials to anyone struggling with figures as I found them to be immensely helpful

This is the smallest tier of a wedding cake I made recently. The happy couple wanted the gerberas to match the colour of the ribbon on their favours. It’s the first time I’ve ever made swags or used a stand such as this.

The cake flavours were: chocolate with ganache and sponge with raspberry jam & vanilla buttercream

Last year I was lucky enough to make a contribution (in the form of cake decorating services) to the Corey Cummings Fund. Corey, aged 6 suffers from Cerebral Palsey and because of this he has had problems walking and as he gets older his movement becomes more and more limited. Unfortunately he could not get the necessary operation in the UK to allow him to walk. So his Mum set up the Fund to raise money so that he could pay for the operation which is available in the USA.

Corey reached his target and is due to have his operation in May 2013 and I am very glad to have played a small part in making it possible.

The cake is a 7” sponge layered with buttercream & raspberry jam. The design is based on the top tier of a previous Christening cake I made for my sister.

A gift box christening cake inspired in part by that of Zoe Clarke. The top tier is vanilla sponge layered with tadpberry jam and vanilla buttercream. the bottom tier is marble cake with chocolate buttercream. The booties were made using a tutorial from Deborah Wang: http://deborahhwangcakes.blogspot.co.uk/2011/08/how-to-make-fondant-baby-shoes.html?m=1 I made a few mistakes decorating this cake which was a bit disappointing as it had an impact on the finish = i shouldve put the bottom tier on the fondant covered cake board first and then attached the stripes. At least I know for the next time. Thank you for looking x

A first attempt at fondant booties for a forthcoming Christening cake. With many thanx to Deborah Hwang for her excellent tutorial.

7” slightly sculpted square with handmade fondant Jack Skellington. The design is based on one by Tuff Cookie Cakes reproduced with kind permission. I added the “50’s” to the backs if the spiders as the client asked for the age of the recipient to be integrated into the design.

Based on a design by Peggy Porschen from her book Cake Chic

A Minnie Mouse inspired cake to celebrate a little girls 5th birthday. She just returned from a trip to Disney world and is currently in love with Minnie! The cake is a 7” round Victoria sponge and the bow is made of gum paste which I then painted in lustre. I used two plastic dowels to support the bow and ears.

Mickey Mouse clubhouse is made entirely out of gum paste. The cake is 8” sponge. Thank you for looking

Two tier heart shaped wedding cake topped with handmade roses with diamanté centres and ivory lustre flowers. The tiers are 10 & 8” sponge filled with vanilla buttercream and raspberry jam.

A mini cake I made based on a design by Peggy Porschen, to celebrate a 5th birthday

A cake I made for my brother in law based on a design by Rosalind Miller. My first use of silicon lace moulds and I was really impressed with them. Each tier is rich chocolate cake layered with chocolate ganache.

This is a cake I made recently for my sister. The was very laid back about the whole thing and had only 2 stipulations: 1.) that it had to have red roses to match he bouquet and 2.) that one tier had to be coffee cake as both her and husband love “everything coffee”.

I went for a 5” coffee cake layered with coffee buttercream. I used a hummingbird bakery recipe and used Starbucks coffee in it. The bottom tier is is rich chocolate cake with ganache. I have to admit that this is not the design I originally had in mind. Initially I was going to stencil the bottom tier but despite practising on a cake board and cake dummy when it came to putting it on the side of the cake it went horribly wrong. To such an extent that I had to take the fondant off, start over and rethink the design! It set me back a day and it was a rush to get the cake finished in time but I was very pleased with how it looked with the hydrangeas and what’s more important the bride and groom loved it (phew!!!)

A last minute cake I made to celebrate my Mum’s birthday. Its a 5” vanilla sponge and an 8” polystyrene dummy tier. Because of the limited time frame it’s a replica of a design by Eat Cake Be Merry. The only difference is use of ivory fondant rather than white.

5 & 7” vanilla sponge cakes layered with vanilla buttercream and raspberry jam.

Largely inspired by a Roxanne Floquet design with a few little tweaks of my own.

My attempt at a design from Debbie Brown’s book ‘Gorgeous and gruesome cakes for Children’

The characters are plastic but everything else is fondant. I made the bed ends by making a stencil out of card first and then using that as a guide to cut the gum paste into the shape I needed. I used a spate bit of Lino for the cake board

A cake and cupcake combination which makes up the very hungry caterpillar . I can’t take credit for the idea because I found it on the Internet but my son loved it for his 3rd birthday

A birthday cake for my Dad who enjoys taking his 2 westie dogs for walks whilst riding his bike. He has also been known to wear plastic bags over his boots to prevent his feet getting wet in the rain hence the cling film wrapped boots on the rider. The bottom cake was chocolate and the top two tiers were polystyrene dummies