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.

Ruby Anniversary Cake (May 2013)

Cherry cake filled and iced with vanilla buttercream, covered with cherry fondant and decorated with pink cake sparkles and Wilton's ready-to-use yellow rolled fondant.

Bowling Ball Cake (May 2013)

Red velvet cake filled and iced with vanilla buttercream, covered with marbleized cherry fondant and decorated with Wilton's ready-to-use rolled fondant stars.

Easter Cupcakes (March 2013)

Coconut vanilla cupcakes iced with vanilla buttercream, covered with coconut flakes, and decorated with marshmallows, M&Ms, cinnamon hearts and sprinkles.

Happy New Year!

White cake filled and iced with white chocolate buttercream, decorated with pecan praline pieces and fondant dusted with silver pearl dust.

Christmas Cupcakes (December 2012)

Red and green vanilla cupcakes iced with white chocolate buttercream and topped with 50/50 gum paste/fondant Christmas themed decorations, all dusted with white pearl dust.

Orchid Cake (October 2012)

Sponge cake filled and iced with chocolate buttercream, decorated with pecan praline pieces and a gum paste orchid.

Gum paste orchids dusted with yellow, pink and green pearl dust.

Royal Rumble Birthday Cake (September 2012)

Yellow cake filled and iced with chocolate buttercream decorated with edible wafer paper (WWE logo and birthday message). The rest of the decorations are not edible.

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.

Tinker Bell Cake (July 2012)

Yellow vanilla cake filled with vanilla buttercream, iced & decorated with vanilla buttercream. Tinker Bell was created using the pinprick method and sprinkled with pink cake sparkles. Butterflies are fondant dusted with pearl dust.

Mini Birthday Cake (June 2012)

Chocolate cake filled with chocolate buttercream and cherries, decorated with chocolate buttercream and cherries.

Wilton Course 2: Flowers and Cake Design (May 2012)

 Class  1: 50/50 gum paste/fondant button flowers and pansy

Class 2: Royal icing apple blossom, rose and primrose

Class 3: Royal icing lily, daffodil and violet

 Class 4: Chocolate cake filled and iced with chocolate buttercream, decorated with buttercream basketweave and royal icing lilies

Basket of Pansies (May 2012)

Yellow cake filled and iced with lemon buttercream, decorated with Chocolate Hazelnut Wafers and 50/50 gum paste/fondant pansies, leaves, ribbon and bow.

Braaaainsss!!! (May 2012)

Yellow cake and chocolate cake mini cupcakes iced with peppermint buttercream and red piping gel.

Flower Cupcakes (April 2012)

Yellow cake mini cupcakes iced with lemon buttercream and chocolate cake mini cupcakes iced with peppermint buttercream, all decorated with buttercream drop flowers and leaves.

Lesson learned:

• Buttercream drop flowers are very easy to make and look so pretty! They're definitely my flower of choice for quick decorating.

Wilton Course 3: Gum Paste and Fondant (January 2012)

 Class 1: 50/50 gum paste/fondant bow

 Class 2: Gum paste carnation, rose, calla lily and leaves

 Class 3: Gum paste mum and daisy

Class 4: Chocolate cake filled with raspberry jam, iced with chocolate buttercream and covered with Wilton's chocolate fondant. The cake board is covered with marshmallow fondant. The bow is the one we made in the first class. The rest of the decorations are all made out of Wilton's ready-to-use rolled fondant (white and chocolate).

Lessons learned:

• The Wilton Gum Paste and Fondant course was a lot of fun! I loved working with gum paste and fondant. It was like playing with edible Play-Doh :)
• Gum paste flowers look so much better than the buttercream icing ones I've made so far! However, they are a lot more work, and really don't taste as good.
• Wilton's chocolate fondant is very dry and rips very easily! Apparently other brands are better but I haven't tried them yet. 
• I made my own marshmallow fondant to cover the cake board since I wanted to see if I could do it. It didn't work! It was good enough for covering the board, but I never would have been able to cover the cake with it. First I underestimated how much sugar I needed so it was too "soupy". Then I went overboard with the sugar so it dried up too much and wouldn't roll properly. And I probably used too much Crisco since it came out very greasy. I'll try it again and will have to follow the recipe more carefully.
• Wilton's fondant tastes quite bad. We ended up peeling it off the cake before eating the cake. Apparently other brands are better so maybe I'll try those next time, or I'll attempt to make my own marshmallow fondant again.

Christmas Tree Cake (December 2011)

Carrot cake filled and iced with buttercream, decorated with sugar pearls, mini M&Ms, coconut flakes and a shortbread cookie.Cake was baked in Wilton's Christmas Tree Pan.

Lessons learned:

• Using a shaped pan was easier than carving the tree out of a 9x13 pan like I did last year. It also gave it a nice, wavy shape unlike last year's cake, which was very flat.
• Individually placing each sugar pearl is still very time consuming. Maybe I should have used fondant instead. There's always next Christmas ...

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 :)