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.

Gum Paste Poinsettia (December 2012)

 Gum paste poinsettia dusted with green and pink 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.

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.

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.

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.

Daffodil Savarins (April 2012)

Savarins filled with whipped cream and topped with 50/50 gum paste/fondant daffodils.

 Daffodil veined with the Wilton Impression Mat and dusted with yellow pearl dust.

Lessons learned:

• I didn't have a daffodil cutter so I had to cut each petal individually with a small leaf cutter. It took forever to vein and glue each petal! I'm not doing daffodils again unless I get a multi-petal cutter.
• Everything is edible except the stamens. I should try and make royal icing stamens next time.

Easter Cupcakes (March 2012)

 

Flourless honey almond cupcakes iced with poured buttercream and topped with 50/50 gum paste/fondant calla lilies.

Calla lily dusted with yellow pearl dust for added realism.

Lesson learned:

• The Wilton Impression Mat adds beautiful details to the flowers and leaves, making them look even more real. I love making gum paste and fondant flowers!