Hydrangea Cake (September 2013)

White cake filled and iced with vanilla buttercream, decorated with buttercream basketweave and 50/50 gum paste/fondant hydrangeas and leaves.

Fall Flowers Cake (September 2012)

Chocolate cake filled and iced with chocolate buttercream, decorated with 50/50 gum paste/fondant roses, daisies, mums and leaves.

Apple Basket Cake (September 2012)

Raisin spice cake filled with pumpkin preserves and decorated with buttercream basketweave, modelling chocolate apples and fondant leaves.

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 :)

Thanksgiving Cupcakes (October 2010)

Yellow cake cupcakes filled and iced with buttercream, with Wilton's sugar pumpkin decorations.

Lesson learned:

• Overestimate the amount of icing you need, or you'll end up with "naked" cupcakes.