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Decadently delicious, rich, intense, etc. All the good things you'd want from such a cake :-)
Recipe originally from Vegan With A Vengeance
Adapted recipe at: thatsonetoughcookie.com
This is one of the most beautifully dainty cakes I have ever seen - a whole cherry blossom flower is set in very light pink jelly. The jelly has a faint sweet floral taste and slightly fragrant.
For my birthday on Monday, Sacha made The Coolest Cake EVER. It tastes as good as it looks. Preset: yum.
Royal Adelaide Show FIRST PRIZE winner. Rose wedding cake. Dummy.
This is one of those cakes that turned out just the way I wanted. I thought it would be cool if I could pull it off :). Inspired by Rose Trellis Faberge Egg.
Roses are gumpaste. Trellis and egg support Fran's modeling paste.
There are 50 miniature hand moulded roses on the egg. I made 240 leaves in total. The first 120 turned out a little too dark, so made another batch. There were 12 trellis made just in case. Took me forever.
I dropped one of the trelli with the branch already attached just before attaching it to the cake. OMG. Yes, it did brake, bottom left corner and one rose petal. Had to come down for 30 minutes and then RI did the rest ...
Not my cake - my friend did it! Leanne is coming to host a class on this cake in November!!! She entered the Oklahoma Sugar Art Show last year with this cake and won 8th place. My website is www.Sweetwise.com for the class, hers is www.savoryandsweet.com for the cake!!!
This is a second version for this cake dummy. I originally had decorated it with seahorses and decided to change it a bit adding the seashells.
Chocolate brownie type cake filled with peppermint ice cream and iced with fresh whipped cream
Visit my food blog for more pictures and recipes!
This sweet gal offered to let us torture her with a million flashy lights while we all played with my studio set up today... the least I could do was offer her a cake pop! ;oP
Thanks for being such a sport Lauren!
(Met up with the Orlando Photog gals today to play with glam studio lighting... had a blast ladies!!)
The Sandgate Cake has just opened. While they were fitting the shop out the owners decorated the windows. He is a rendition of one of them.
Victoria sponge with fresh strawberries in four layers, set in an organic white chocolate case and finished on a board iced with a floral pattern, beads and shells as used on the top of the cake and compliment the cameo.
1 cup very hot water
1 box (4-serving size) raspberry-flavored gelatin
1 box Betty Crocker® SuperMoist® white cake mix
1/2 cup frozen (thawed) lemonade concentrate
1/4 cup water
1/3 cup vegetable oil
4 egg whites
1 container (12 oz) Betty Crocker® Whipped vanilla frosting
1 cup frozen (thawed) whipped topping
1 1/2 cups fresh raspberries, if desired
Lemon peel strips, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In small bowl, mix hot water and gelatin until gelatin is completely dissolved; cool slightly.
2. In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil, and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. Reserve remaining gelatin mixture and lemonade concentrate.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Poke warm cake every inch with fork tines. Remove 1 tablespoon of the reserved gelatin mixture to microwavable custard cup or small bowl. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
4. In medium bowl, fold together frosting and whipped topping; frost cake. Microwave 1 tablespoon gelatin mixture uncovered on High 10 seconds to liquefy. Using 1/4 teaspoon measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting. Garnish each piece with raspberries and lemon peel strips. Store covered in refrigerator.
Find more recipes at www.bettycrocker.com.
cakes by me, photo by a.m mcdiarmid. broke camera, still can't afford a new one, (get the violins out).
YOU'R my honey bunch,sugar plum
pumpy-umpy-umpkin
YOU'R my sweetie pie
YOU'R my cuppy cake gumdrops
snoogums-boogums
YOU'R the apple of my eye
and I LOVE YOU SO
and i want YOU to know
that i'll always be right here
and i love to sing this song for YOU
because YOU are so dear
" YuM YuMMyyy " :P
I love how this Owl Birthday Cake for a 1st birthday party turned out! The design is based on those owl party supplies that are so popular right now.
It's a 5"/8"/12" frosted in buttercream with fondant and gumpaste decorations.
The owl smash cake is a 5" cake and a 6" half ball cake. I carved it slightly for a little better shape. It's frosted in buttercream with a few candy decor pieces.