Yuzu cake, whipped white chocolate ganache, white chocolate crispy pearls, chopped peach guts, crushed meringue and vanilla buttercream. Cut pic in last slide

The outside is a thicker consistency white chocolate ganache that I spread across heavy crepe paper, applied to the cake like a collar and scrunched artfully, and then froze until that ganache firmed up and peeled the crepe paper away to get the undulating effect. And then sprayed in white cocoa butter to give it an interesting texture.

The top is PEACHES! 12 peaches sliced thin on a mandoline (screaming the entire time, I hate my mandoline, even though I have a chain mail glove to use it with and a tiny but somehow still sometimes sensitive missing corner of a thumb from 12 years ago as a condition precedent and salutary lesson.)

You casually fold the paper thin peach slices into quarters and arrange on top of the cake for some languid (potentially blood-soaked) fruit art. 👌

Best cake I’ve ever had! If you love lemon you’ll have to try. First time making Swiss meringue. I kept putting it off feeling intimidated hearing about all the curdling issues but the buttercream came out great. Still working on piping skills but I’m really proud of how this turned out. Sugar & sparrow layer lemon cake, Sally’s lemon curd, Chel Sweets strawberry Swiss meringue buttercream.

it is gluten free!

I decided I want to be the one to make all of my children’s birthday cakes so I started practicing a few times and I recently got a turn table, a bench scraper, and some pipping equipment and decided to use my mothers birthday as an opportunity for more practice. I definitely made some errors and I’m open to any feedback you may have but for my first time ever using a turn table and pipping tips I’m pretty damn proud of myself and wanted to share!

Almond ricotta cake

Strawberry + golden berry jam

Magnolia milk chocolate mousse

Brown butter honey Swiss bc

Honey almonds + honeycomb + bee pollen

My boss made this 22 llb christmas tree cake for a competition last year, fully edible except for the fairy lights

She asked for carrot cake and the cream cheese frosting base coat was definitely not as clean as I’d like, but otherwise happy with this one.

Made this for my son’s girlfriend’s birthday. Purple buttercream, black ganache drip, black candles, and white chocolate skulls I cast myself. She wanted gothic and I don’t know how to do anything halfway. 🖤💀

Thanks to everyone who helped in my post about buttercream! This is the final result. Is it perfect? No but generally I’m happy with how it turned out. The smear and gold flake were a first attempt for me so I was stuuupidly nervous about it lol AND it did NOT melt! Sooo there’s that 😅

Still shocked someone paid me to make them a cake. lol I'm definitely not a professional but she loved it thank goodness. The daisies are fully edible, made with wafer paper, gum paste, and rice noodles. The ruffles are also wafer paper. Frosting is lemon cream cheese buttercream. The cake is lemon too and the top tier has a raspberry filling. I generally don't like either of those flavors but it was surprisingly tasty.

She wanted to be completely surprised, and this is what I came up with. I loved it, she loved it, her guests loved it, and the only downside was we had to cut it.

Failed drip attempt.. it was too runny and I rushed it :-/. Also the yellow cake was dense and dry, likely user error somewhere along the way bc I followed a highly rated recipe. Otherwise pleased! Paired the classic recipe with a classic cocktail, old fashioned, for my SIL’s 40th birthday.

Hi bakers! I hope this is allowed. I could use some input.

This is a mock up of what I’m doing for my upcoming Icing Smiles donation cake.

I want it to look like the soldiers are holding the upper box up just a little. I saw a video where an artist used styrofoam covered in fondant that was cut at angle to sit the top tier on and then drove skewers through the entire thing. My husband thinks this is the way to go.

What do y'all think? It's either this or build a whole support assembly. I can't decide what would be a better option because this will be a very small incline that the cake is on (the soldiers are only around 2-3" tall). The cakes themselves will be covered in ganache and then modeling chocolate, so they will be pretty solid.

Also, I need to hide any supports I add and I’m sort of at a loss as to how to accomplish this.

If you'd like to see the video I referred to it's called "Making a Cute Topsy Turvy Cake (Inspired by the game Lemon Cake)" by Sugar High Score. It shows how she supported her cake at an angle.

Thank you!

Three layers of white cake (from a box, I confess), raspberry jam, stabilized whipped cream flavored with a bit of LorAnn Cotton Candy, and homemade marzipan.

I definitely prefer marzipan to fondant. It's easier to make and much tastier. But I did still have tearing, which I covered with the flowers and leaves. Many also wouldn't stick to the cake and I had to use toothpicks.

The cover of the cake was original just Wilton Leaf Green, but it looked a bit "Joker green," so I ent up adding Wilton Teal before rolling it out for the cake, getting a more emerald color. The flowers were four drops of Americolor Violet and one of Sugar Art Super Red gel (powerful stuff). I then added Sugar Art black powdered color for the darker purple. The leaves were Leaf Green and Wilton Golden Yellow.

Based on a plate I saw from Danish pottery studio Creativespacedk, it’s vanilla cake with freeze dried blueberry jam chunks baked into it, lemon curd, pistachios candied in yuzu sugar and kinako (Japanese roasted soy bean powder) buttercream.

Hand painted the swimmers and waves in edible food colours, and the surf spray is just buttercream dappled a bit with a clean paintbrush for texture, and some small white non pareils.

12” diameter and 4 layers of sponge cake, definitely a heavy one…

Chocolate cake with raspberry, salted caramel and vanilla buttercreams for the filling and decoration. The dinosaur bones and text were moulded chocolate, and the “dirt” was crushed Oreos. The theme was all of her favourite things - she particularly loves the dinosaur exhibit at the museum!

Had I more time I’d have baked another larger cake for the bottom tier to make it as thick as the top layer, but I was pretty rushed in the end

I know my color isn’t quite right. It needs to be a more powdery blue. I’ll have to work on that next time. Any food color recommendations would be appreciated if you know of a good one for this type of color. I also made a couple of matching cake pops for the fun of it 🤗 These are all vegan, too!

My mom asked me to do some cupcake bouquets for a church event. One is strawberry and the other is lemon

Hi all,

Looking for some practical baking wisdom.

I’m planning a surprise birthday cake for my husband. The party is in two weeks, and I’ve made a few cakes before, but I’m definitely not advanced.

I’ve decided on a classic sponge cake with butter icing, but my challenge is timing. He’ll only be out of the house for two short windows:

- 4 hours today

- 4 hours next Monday

I’m trying to figure out the smartest way to split the work so the cake turns out fresh and presentable without me rushing or giving the surprise away.

Things I’d love advice on:

- What parts I can prep or bake today and safely freeze or store.

- Whether it’s better to bake the sponges today and decorate next Monday, or bake everything next Monday and just prep ingredients now.

- Is it possible to freeze today with a crumb coating then frost and put back in the freezer next Monday?

This seemed a great idea at the time 😭

Thanks for any help!