Toronto Maple Leafs Pucks (October 2011)

Chocolate chip cookies baked in muffin tins to make them look like pucks. The maple leaves were done using the Frozen Buttercream Transfer method.

Lesson learned:

• I should have outlined the leaves with a different colour, it would have given them more definition.

Birthday/Thanksgiving Cupcakes (October 2011)

Yellow cake cupcakes filled with pumpkin jam and iced with pumpkin buttercream icing. The letters were done using my new favourite: Frozen Buttercream Transfer.

Lesson learned:

• Don't overfill the cupcakes, or they will explode! However, the cupcake papers kept everything together anyway :)

My Little Pony Cake (July 2011)

Yellow cake filled with lemon curd, iced & decorated with buttercream. The red cardinal was created using the Frozen Buttercream Transfer (FBCT) method and My Little Pony was done using the Piping Gel Pattern Transfer technique learned in Wilton's Decorating Basics course.

Lesson learned:

• The Piping Gel Pattern Transfer technique doesn't work very well for small cursive writing, it just leaves an unreadable mess behind. However, the Frozen Buttercream Transfer method seems to work pretty well with writing! My handwriting is not the best and writing on cakes is hard, so I'm happy I can "cheat" and just use FBCT whenever I need to.

The Adventure Begins! (September 2010)

First cake I ever decorated: yellow cake filled and iced with buttercream, Superman symbol done using the Frozen Buttercream Transfer method.

Lessons learned:

• Cake decorating is a lot of work, but it's fun!
• It's very hard to get a true red colour unless you use a lot of colour gel ... I ran out so Superman is pink :)
• Should practice the border on something else first instead of trying it straight on the cake.