I feel like I need to have a margarita with this cake! I love all of the fun touches and the pops of color! After the cake was covered with orange fondant, I made the piñata donkey by rolling small balls of fondant and flattening them. I placed the flat yellow pieces next to each other to create the first layer of legs. I repeated with green. The red was one larger flattened piece of fondant that was placed on the legs and repeated this with the blue and purple. The head was created with the same process. For the ears I did the same thing, but stuck a toothpick in each one to help hold everything in place. I used my X-Acto knife to create the piñata look. The eyes were just two small black balls. The cactus was created by rolling green fondant like a rope and used three toothpicks, two of them to create the arms I used the end of a toothpick to make the texture. The hats were a round piece of fondant with a cone to make the top and wrapped it in red to create the band. The red chilies were rolled out fondant, with one side rolled to a point and topped it with a small piece of green fondant to make the stem. I used a large star cutter and cut off the triangles to make details along the bottom of the cake. The rest of the cake I rolled little balls and ropes for the letters and trim. I really feel like I need to make tis cake again on Cinco de Mayo and have a fiesta!
I’m a little tea pot, short and stout…oh sorry!
First yes this cake is adorable, but it was very challenging. My friend found a tea pot on cake on Pinterest and somehow talked me into making it for her. To make the cake, I baked a cake using a round cake pan, blue fondant, gumpaste, and three store bought rice crispy treats. I created a ring using the rice crispy treats large enough to hold the round cake in place.
I used a little buttercream to hold to the rice crispy treats and filled the cake as normal. Once the top layer was in place I crumb coated the entire cake.
I rolled out a large piece of blue fondant and placed it on the cake and very slowly began to smooth it with my hands. I was able to cover the cake without and seams.
I’ve made round cakes before, so I knew what to expect, but the handle and the spout kept damaging the cake! I tried using gum paste and the pieces were not staying in place. I ended up having to use a food safe wire to mold a 50/50 mixture of fondant and gum paste to create the handle and spout. With a little talent and a lot of luck I was able to get them to stay in place.
I rolled out green fondant very thinly to create the vines and used a fondant cutter to make the leaves. I used a small flower cutter and tightly over lapping the petals to create the pink rose buds, then used a star flower cutter to create the sepal. The top and bottom details were created the same as the vines and once they were in place I piped on the white pearls with buttercream.
In the end I love how it turned out, if this type of cake is ever requested again I’ll have a better idea of what to expect!
These little cuties were for my mom’s coworker’s baby shower. I was asked to match the ombre turquoise and gold invitations and to make them lemon flavored. I decided to use gold foil wrappers to match the sparkle of the invitations.
To create the turquoise ombre frosting I divided a batch of buttercream frosting into threes and colored them in different shades of turquoise. I then did the same technique as I did with the Mardi Gras cakes by putting the three smaller bags in a bigger piping bag with a star cupcake tip.
I slowly frosted each cupcake giving time for al of the colors to be piped evenly. I loved how they came out and I think these are in my top 10 baby shower cupcakes ever!
I was really excited to do this precious First Communion cake. As a Catholic taking your first communion is a really special moment in your life, so I was honored to make this cake for such a sweet little girl. I used edible gold spray paint for the top layer of the cake to make the gold fondant really sparkle. To create the white flowers I used flower fondant cutter and used a round fondant tool and sponge to give the petals shape. Some of the flowers were cut into induvial petals. The center of the flowers were made with white pearls that were colored with the edible gold spray paint and glued in place with sugar water. For the sign I used a cookie cutter and piped the letters with buttercream. I was a little reluctant to make the cross so I purchased the gold and jeweled cross and added a dowel to help hold it in place. I loved how the cake turned out and it matched the little girl’s dress perfectly!
I created this blog to share my creations with hopes that it will inspire others to show their creative side.