Today's cake was for a repeat customer looking for a 50th birthday cake with an intricate Bollywood style. The interior was vanilla cake with vanilla buttercream. All the decorations and coverings were made with homemade fondant. Elements like the centre pearl and the gold appliques were made shimmery with edible lustre powders.
Monday, September 22, 2014
Monday, September 15, 2014
Today's cake is an 8" black and white sweet 16 birthday cake with a rainbow interior. I topped it off with a black and white sugar paste anemone with black berries and twigs. Created for clients with gluten sensitivity, I altered my recipe to use sweet rice flour, tapioca flour and a minimal amount of all-purpose flour.