This is one of my entries for Cake International Birmingham in 2015. I was rather silly (and tired) by the time I finished my entries I didn’t get good/light/natural photos of the cakes. So today (before I throw them out) I FINALLY took some pictures outside in natural light this afternoon. I regret not taking photos at the time I made them as the cakes all sustained a bit of damage in the warm hall and then while being transported home. The cakes are all also now disintergrating under the icing and changing the shape of the cakes.
Novelty Cake Category GOLD Award – I love making teeny tiny little goodies and thoroughly enjoyed this cake. The category was a normal shaped cake decorated in a novel fashion. No support was allowed in this category, so all the cake stands are free standing. This did cause some drooping in the CI hall due to heat, so the little 2 tier cupcake stand at the back is leaning. My 3 tier wedding cake at the back broke on the way home and damaged the bow and roses so I haven’t taken many close ups of this cake. The eclairs chocolate tops I made from mixing some super white powder and brown paste with piping gel to get that glazed melted chocolate look. I also used piping gel in the little jammy dodger biscuits. The top of the layered desert and the cheesecake I grated brown fondant very finely to give a chocolate sprinkle effect. The board is handpainted too. I hope you like looking at it.
miniature dessert table desserts cake competition birmingham international bunting pom poms eclairs cupcakes lemon meringue wedding cake roses cookies biscuits jammy jammy dodger jam cake pops swiss roll layer cake hitchin shefford henlow meppershall stotfold lower stondon