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GHOSTS
The 13”X9” chocolate fudge cake was covered with buttercream icing. The background was airbrushed. A six-inch round was placed top center to accommodate the witch. The ghosts were made from gumpaste, dusted with white sparkle dust and steamed. The fall leaves were cut from tinted gumpaste, dusted with various luster dusts and steamed. Halloween headstone candles were added for atmosphere.
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HALLOWEEN SPIDER
10” round covered with orange tinted buttercream and shell borders. The web was piped with tip 2 using black buttercream.
The head was baked in the ball pan, placed on the cake with a skewer and covered with tip 233 black hair. Eyes and mouth were added. Pipe cleaners were used for the legs. The feet were cakes baked in the egg pan and were covered with black and orange stars to resemble shoes. Small black spiders were added.
This cake was ordered for a mother-in-law who was celebrating her birthday on Halloween. I was told she was so happy and thrilled to receive such a cake, she took many pictures before she would let the cake be cut.
Wedding Cake of the Month
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The Wedding Cake
This four-tiered wedding cake was for a September wedding. A blue and yellow color theme was used. The cake was designed to serve 200 guests. The flavors of the cake were chocolate fudge with Bavarian cream filling and white cake with strawberry filling covered with ivory buttercream.
The borders were created with tip 140 and accented with rows of ivory pearls. The sides were decorated with tip 16 scrolls. Floral sprays of white Casablanca lilies, yellow rose buds and fern with Royal blue ribbon adorned the top of each tier. The Casablanca lilies were made from gumpaste and airbushed with super pearl dust/vodka mixture. The yellow rose buds and fern were silk. The large bow on the top tier and the bow loops in each spray were made from gumpaste and airbrushed with Royal blue luster dust/vodka mixture with a little super pearl dust added. The floral sprays as well as the large bow were placed on a Styrofoam oasis trimmed with pearls.
The Groom’s Cake
The groom was from California and his bride was from the Ukraine. Therefore, he suggested the groom’s cake incorporate the Ukraine flag and the California flag. His nickname for the bride is “Silly Goose” and the bride’s nickname for the groom is “Silly Bear”. Hence, the reason for a goose and bear being incorporated into the design of the groom’s cake.
The 11”x15” chocolate fudge sheet cake was covered with ivory buttercream. Tip 21 shell borders with tip 16 blue stars piped between each. Tip 18 corner scrolls and tip 16 side scrolls. The Ukraine flag and California flag were piped with tip 16 stars. Tip 233 was used to pipe the grass on the California flag. A sugar molded red star and a brown bear were added. Sugar molded heart and doves were placed in upper right corner and the porcelain goose with blue bonnet and shawl was placed in the lower left corner.