Sharing with y’all this “Summery Blue” cake I created for my Madeleine’s 6th y.o. birthday which also happened to be my official 2nd year of caking. All decors are edible including the “flowery print” on the flower and bands. The print is by Dena and I bought this from Global Sugar Art. The bottom tier is a 6×6 inches round cake (my favorite cake size to construct.

xo-Rose

Spring Themed Faberge’ Egg. “Eggs” are made out of RKT I molded into a silicone mold, covered with modeling chocolate. Final covering was done with fondant. The decors on the Blue Egg was all hand modeled (the leaves was pressed onto a veiner and hand cut) while the decors on the Green Egg was done using wild rose patchwork cutters. Happy Easter everyone :) xo-Rose

When the all important question of “can you make a pink cake that’s not too girly” for a 13 years old pops up, this was the design I came up with. The second photo shows the essential elements I used to put this cake together. The sugar sheet and craft puncher can be purchased from Michael’s and the candle holder was purchased from Hobby Lobby. I used two sugar sheets for a 6×6 inches round cake. Happy caking. xo-Rose

This is my way of redefining the “cupcake tower” with a touch of Couture Cakes by Rose. The first stacked cupcakes I made was a spin off to my “Old Rose Cookie Collection” and ended up on Cake Central’s Top 25 Valentine’s Day Cakes, Cookies and Cupcakes of 2013. I made this tutorial as my way of saying thank you for all your support.
Here’s the link to the video tutorial. My apologies for the out of frame shots as I was shooting this tutorial with my left hand using my iPhone while decorating with my right hand. If you you have any questions on any of the decorating technique involved in this video, feel free to ask and I’ll be more than happy to answer your queries :)

http://www.youtube.com/watch?v=zDPkSLhAibw

My lovelies, may I present “Lady Emerald”, a concept I came up with last month/last year meant to pay tribute to this year’s Pantone color of the year-Emerald green.

The top tier was covered in yellow fondant, then airbrushed in gold x two coats, I then used clean loofah to dab more gold paint on it once the airbrushing had dried off. I wanted the top tier to be more rustic. The gold paint I used is gold and bronze luster dust dissolved in gold airbrush color (the bronze luster dust adds more depth to the paint). It is accented by a “necklace” made from two of my handmade silicone molds and piped royal icing for the string on the top of top tier using #352 Wilton tip, then painted in golden bronze. The lace accent was made using a yellow fondant, then dry painted/dusted with gold highlighter dust. The pendant brooch was done using the technique shown n this video tutorial: http://www.youtube.com/watch?v=L-_wzSfJDpM. I then dusted the center of the pendant brooch with emerald luster dust and painted the edge with my gold paint.

The middle tier is covered in moss green fondant, then dusted with emerald green luster dust. I then used royal icing string work to decorate it then painted the string works in gold once it has dried (a feat that must have taken 10 years off my life, but luckily, I didn’t break any of the string works, woop woop, lol). I used a liner number 0 paint brush to do the painting.

Here’s the link to the video tutorial on how I did the string works:
http://www.youtube.com/watch?v=dVn-iwdvZro

The top two tiers was bordered with a very simple piped royal icing using #3 Wilton tip.

The bottom tier is 5 inches in height (I think it would have looked better if it was 6 inches in height as it would have given me more “drop” for the ruffles). It was again covered in moss green fondant, I then used a 98 mm round frill cutter to cut out a disk, used the bulbous tool to do the frilling then I cut out the middle portion using a 36 mm plain round cutter. I then cut the round frill in half and attached it in a slanted manner on the side of the cake leaving 1.5 inches free towards the top of the cake (The ruffles took forever, get your percolator out and prepare to drink lots and lots of coffee. My fingers was numb, ufff). I used a string pearl mold to finish off the bottom tier.

Here’s a link to a video tutorial which will show you how I frilled the ruffles for the bottom tier:
http://www.youtube.com/watch?v=fzDgxuqNJi4

Thank y’all soooo much.
xo-Rose

These cupcake designs are a spin off to my “Old Rose Cookies Collection” and my way of redefining the cupcake tower with a touch of Couture Cakes by Rose. The string work on one of the designs is my first attempt at royal icing string work, a feat I would never have thought doing when I decorated my first cake. I also made a hand sculpted fascinator as a topper on one of the designs, my way of remembering all those wonderful years I spent living in England (many moon night ago, lol, one of the best times in my life). I hope y’all enjoy these loveys :) xo-Rose

These cookies was made for a lady I work with who lost her husband recently while they were on holiday. When I went to the Celebration of Life service, she said “HE WAS THE LOVE OF OF MY LIFE AND HE MADE ME FEEL THAT I AM THE LOVE OF HIS LIFE. I DIDN’T JUST LOST MY HUSBAND, I ALSO LOST MY BEST FRIEND”.

The video tutorial on how to do the “smocking effect” on fondant can be found through this link:
http://www.youtube.com/watch?v=lTfX4S326YY

These designs was inspired by my love of anything and everything girly :)

I personally love the Smocking (third photo) and the Gold Necklace (second photo). Which design is your favorite?

My winter inspired “Haute Couture” cookies. Here’s the link to the video tutorial on how I decorated these cookies:

http://www.youtube.com/watch?v=Hl4AK7k8c7Y

When I first started decorating cakes for families and friends as a hobby, I tinkered with cupcakes and thought it was the most wonderful thing to decorate. I can pick a theme and decorate them individually. It’s like dressing up a triplet baby girls (but I don’t have a triplet baby girls, lol). These lots was so much fun to do-ruffles, pearls and lace are my absolute favorites and to be able to use two of those on one sitting is like a boon.

My “Gothic Rose” inspired by two of my cakey friends who are into “SKULLING”-Shei and Jen.

This cake is for my Darrose’s classroom Halloween Party today. All decors are edible. Skull is made of melted chocolate chips, the veil is made of sugarveil and roses are made of modeling chocolate.

Enjoy Y’ALL’s Halloween :)

The BER MONTHS are my favorite. As a Filipino expat, it is a reminder of how WE lovingly celebrate Christmas back home. As a nation, we probably have the longest Christmas preparation and celebration compared to the rest of the world. As soon as the calendar hits September first, preparations for the holidays is on its way where you’ll hear Christmas carols, see Christmas decors and by November, you’ll most likely see and hear young children going around from houses to houses singing Christmas carols-we call this “NAMAMASKO” or “NANGANGAROLING”.

In my household, my hubby cringe at the thought of September as he knows I am going to start running around like a headless chicken trying to get everything “just perfect” for the holidays.

This year, we are having very close family members for Christmas dinner and guess what will be on the dinner table for individual holiday sweet treat…A BAUBLE CAKE ala Couture Cakes by Rose.

Here’s a 2 part video tutorial on how I made this Bauble Cakes. Do pardon my rambling :)

Happy Caking my friends :)

http://www.youtube.com/watch?v=KdsQBu33jq4&feature=g-upl

http://www.youtube.com/watch?v=7exwvCrGWJ0&feature=g-upl

To receive an email from Cake Central Magazine asking YOU if you would be interested to create a cake to be featured on the magazine is every cake artist dream-at least it is MINE. But to receive another email two months later from CCM with the heading “Congratulations. YOU have been featured on Cake Central Magazine Fashion Edition Volume 3 Issue 8” is like opening my Christmas present early, birth of my babies and passing my board all at the same time.

The inspiration photo for this cake is a dress by Stella McCartney shown on the 4th photo.

I am a daughter, I am mother, I am a wife, I am a woman, I am a nurse and I am a big advocate of breast cancer prevention, early detection and effective treatment.

Check those TATAS once a month and help save lives.

Much love and cakey hugs,

Rose

September ushers in all the exciting “things” as well as my favorite season and Fall happens to be my favorite season. I love watching the leaves turns from green to yellow to orange to red and eventually to brown. It is like “metamorphosis” happening right before my eyes, in my own backyard. What’s a better way to usher in my favorite season than a Fall inspired cake-The Beauty that is Fall.

Bauble cakes is one of my favorite cake project. It allows me to decorate each bauble cake into different styles and my imagination is the limit when it comes to decorating bauble cakes. I have used RKT’s shaped into eggs but fudge brownie mix is my favorite.

These are perfect for Christmas :) (I know, shame on me for saying the C word)

Here’s a video tutorial on how to make these bauble cakes my way :) I do apologize for the length of the video-26 minutes long-but it will talk you through everything you need to know to get it right.

http://www.youtube.com/watch?v=Ip0wRFTX8kw&feature=g-upl

This cake is for my mother-in-law who’s celebrating her 71st birthday. Pink is her favorite color so I created a cake with various tones of pink on it and used my favorite accent color-GOLD-to add character to the cake. The details on the frame was “sloppily” hand painted to give it a shabby chic look.

My not too prissy take on ruffles and pink. Perfect for that afternoon tea in the garden with friends :)

I made this cake as an encore to my “girly blue” birthday cake which was an afterthought design after my first design failed due to heat and humidity. I have to say I love this encore version more than the original one as I was able to plan ahead before I sat down to decorate this cake. The ruffles on this cake was done using a frilled round cutter by Ateco and the border was done using one of my handmade silicone molds.
Here’s a link to a video tutorial on how I did the ruffles :) This is my girly blue ruffle cake

Part 1 (ruffle tutorial)
http://www.youtube.com/watch?v=ciqxSvKKPKw&feature=g-upl
Part 2 (where I finished off the cake with borders and ruffle flowers)
http://www.youtube.com/watch?v=R8QJ_BMUD_Y&feature=g-upl

I used 50% gumpaste and 50% fondant mix for the ruffles.

Sorry for the out of frame shots :)

This was not my original design for this cake but the hot and humid weather gave me a little run for my money so I ended up stripping the original design off the cake and started all over again,..this time with frills,..It took me 2 hours to cover this 8×4 and 6×4 inches cake with frills. And I have a feeling I will be doing this again SOON :)