Hot pink glamour cake

Hot pink glamour cake, a photo by Coco Jo Cakes on Flickr.

This was a bit of a thrown together last minute cake, that I donated to our local Kindy where they raffled it off at their annual ladies Melbourne Cup dinner.
The cake was a triple layer chocolate mud cake filled and iced with chocolate ganache, then covered in fondant before being decorated with (all first attempts) a full fantasy flower, high heels and handbag all hand modelled from flower paste.
I wanted to add some feathers to give it a bit more of a "facinator" look, but couldn't decide where to put them....and also ended up running out of time.
The cake was a big hit with the ladies, and a fun night was had by all :)

Wedding Cake

This three tiered wedding cake was covered with over 200 mini fondant daisies. I thought I had made way too many daisies and would be left with a huge pile left over....in the end I used every single white daisy I had made, and was left wishing I had more to add. Although, in saying that, I think I am glad I ran out, because in a design like this it is hard to know when to stop...so running out of flowers is a good sign that the time is NOW!!!

The cake was a dark chocolate mud cake bottom tier, white chocolate middle tier, and marbled white and dark chocolate mud cake for the top tier.
The ribbon was navy blue to match the bridesmaids, and the bows at the back of the cake matched the bows on the invitations.

Funky 30th Cake

I love this cake...the colours...the design...the bow!
It was my first attempt at making the topsy turvy style cake, and it took a lot longer than I thought, but I was really happy with the result. Inside the cake was a 7" chocolate mud cake, stacked 3 layers high, then carved to create the mad hatter style.
I have a two tiered version of this cake to make later this month and after making this I am really looking forward to it (but a little bit scared as to how long it is going to take me).

Melting Moments

Melting Moments, a photo by Coco Jo Cakes on Flickr.

I have been eyeing off these beautiful glass candy jars for a while now, and finally while on holidays I found this beautiful one in a lovely little gift shop in Airlie Beach.
As soon as I got home I just had to whip up something to fill it. I can't believe that I have never made melting moments before, they are so quick and easy...and yummy!!!

Pink Petit Fours

Today I thought I would try my hand at making Petit Fours, after admiring so many here on the online community. I had a leftover red velvet cake in the freezer so I defrosted it and cut it out with a small circle cutter. After trawling the Internet searching for an icing recipe, I made a poured fondant and started. It was a lot harder than I thought...I think the glaze or poured fondant needed to be runnier. They were fun to make, and next time I will make the Martha Stewart icing recipe, as I have heard it covers really well.

These will be devoured for morning tea tomorrow....I can't wait!!!

Fushia Fantasy

This is a small 6" square fruit cake which I decorated to add to my wedding cake portfolio. A very simple but effective design.

Birdcage Cake

I must admit, that on first impressions, I wasn't very keen on the idea of a bird cage for a wedding cake, however over the past few months of pondering over the design (mainly contemplating how I was going to tackle the cake) I fell more and more in love with it! The whole wedding had a bird theme, which was carried out beautifully. The table centrepieces were twigs with twinkle lights, with little birds in the "trees", and the place settings doubled as favours as they were delicious sugar cookies each piped with the guests names.

The cake was a three tier chocolate mud cake, which stood 30cm high. I LOVED the cake, it was dainty and feminine with a lovely vintage feel. The design was based heavily on the cake in the 'Wedding Cakes - a design source' magazine. To make the cake large enough to serve almost 100 guests, I made it taller including 2 full height tiers, then the top dome tier. I also did my own thing with the flowers and vines, and added the little pink ladybug on the top.

The biscuits were a custom design, my husband made the cutter and the piping detail was added to compliment the detailing on the birds on the cake.

*Wedding cakes a design source, Squires kitchen magazine publishing. Issue 38, Spring 2011, page 106, Based on the design 'Songbird Sanctuary' by Zoe Clark