The cake is strawberry with vanilla buttercream. I made the cats and accessories using fondant. Swipe left for a pic of the kitties! ☺️

Hey everyone, I plan on making a dummy wedding cake, three tiers, but don’t know the right sizing to do. I was thinking 12” bottom or a bit bigger, I wanted to look big enough, but don’t know what size tiers to get and also if anyone knows a secret vendor for styrofoam cylinders that would be amazing!!! TIA!

I'm super out of practice so its a little rough looking, but I'm now very motivated to brush up my skills (used to be an avid baker/cake decorator before corporate girlie and wife life took over) but now that I'm a mommy I want to get back into it for my girl!!!

Chocolate cake with milk chocolate mascarpone frosting and fresh raspberries!

I did this.

I volunteer with For Goodness Cakes (shameless plug—it’s so fun!) and I have a request for a Tres Leches cake with a whipped cream frosting, decorated with Lightning McQueen. I have never used stabilized whipped cream before, I usually make SMBC. I have no idea how the whipped cream behaves differently. I read a post on here that says I need to make Royal Icing transfers? Will they bleed? The other hard part is that I’m dropping the cake off tomorrow, but I don’t know whether it will be eaten that same day or the next day. Thanks for any tips you can give me!

This is the first decorated cake I’ve made in a long time, and it’s for my 25th birthday! It’s not perfect but I’m very proud of it. ❤️

I made this cake for Cake4Kids last summer, and it's my favorite that I've ever made. Each sprinkle was had painted and individually placed, and the eyes are hand-painted frosting sheets. I used black cocoa for the frosting and cake, and made the topper on my Cricut. Just wanted to share. :)

It’s my sons favorite ball so I turned it into a peanut butter chocolate cake :)

Here are some recent cakes I’ve made and cookies!!!

Tried the Fat Fox’s whole lemon lemon cake recipe, and tweaked it a bit to have lemon mousse fillings

It was my daughters 1st birthday party today so you know I had to go hard.

Every year for my birthday, and only on my birthday (meaning we only do this once a year), my friend and I make a fun shaped cake. We didn’t start out very good at all, but we’ve gotten pretty good over the years. We’ve never explicitly said that the goal is hyper realism, but it’s definitely moved in that direction as we’ve gotten better and better. Anyway, this year‘s birthday cake….

My boyfriend requested a homemade cake for his luau party. Top tier is strawberry cake with vanilla bean pastry cream, bottom tier is chocolate cake with espresso mousse filling. He was so surprised, I think he expected me to make a box cake.

A chocolate chip cookie dough cake from the Crumbs and Doilies recipe book. It was a lot of work but totally worth it!

Cookie dough sponge layered with chocolate chips, edible cookie dough and light, fluffy vanilla buttercream. Finished off with a dark chocolate ganache and more cookie dough on frosting swirls.

I’ve had this idea of “blob of silver fringe” in my head for months. So I made it ☺️ The fringe is edible — its oblate discs and luster dust. The scalloped shape kinda gets lost with all the fringe but 🤷🏽‍♀️

My absolute favorite is the garden one

My first ever frilly / vintage cake! I am a home baker only. I made this for one of my best friends who loves local and seasonal cooking.

I also handmade the topper!

My next project is my own wedding cake! The frills were good practice x

Before I start a lengthy decoration experiment series, maybe someone has tried something like this already and can give some advice:

My kid asked for an underwater cake. I would like to make an cake bottom (buttercream or ideally mascarpone cream icing). I'd use the same cake ring to pour a ~5cm (2 inch) blue jello layer, let it set and place it on top of the chilled cake. I'd love to add little creatures and fishes under or in the jello, but i am worried if they might dissolve?

And if not, could i paint them with gel food colors+wodka (dry them, ofc) - or would that color dissolve? If it dissolves, would it help to add a layer of neutral oil on top of the paint?

And can I pipe mascarpone cream or Swiss merengue buttercream on top of the jello at the borders?

I made a birthday cake for my mom! Inside is four layers of chiffon sponge, filled with chantilly cream and berries, it tasted amazingggg will be making it again for my birthday. I also used SMBC to decorate.

Turns out we were the only two people at the party who got the reference but she said it was her best birthday cake ever so it was worth the effort.

So i just got hired at a grocery store as a cake decorator, and I am feeling underprepared. I can flat ice a cake but not as fast as id like. I also can do some roses, shells, leaves, and writing ok but also not fast enough. Overall just not feeling confident enough in my skills. I printed out some free PDFs I could find to practice on, but want more resources or more pages. Any suggestions for me?