Im gonna end (or start depending on how you look at it) today's posts with a cake my sister designed. I think it's fantastic. And it really shows her improvement over the last year. I mean look at the detail work and the precision in all the fondant shapes she cut out (like a puzzle) to make it all fit.
It's awesome.
11" Devil's food cake with raspberry preserves.
Fondant overalls.
~Joe


Is it a case of "I really can't work with fondant" or am I missing something here?
Non dairy whipped cream? Is there any reason it's non dairy?
Also, whipped cream tends to not be as smooth as buttercream and definitely not as smooth as fondant. There should be no reason you cant put fondant over a cake unless you dont want to pay for it.
~Joe
What's with all the babies lately??? Most of your cakes lately have been for baby related events, a friend of mine just had his second cute little boy, two friends are due in August, and at the store we're getting a rush on people making baby stuff (I work at a yarn store...everything knit and crochet related you'd ever want to have! and super yummy yarns to play with!). Was there a heat wave 9 months ago or what? haha At least I get to check out the best looking cakes here, and get to see some of the cutest handmade baby clothes and blankets at work.
~Joe
~Joe
Sometime, when you have a moment, would you explain your method of getting your icing so smooth. Do you have a super secret buttercream recipe or do you buy a commercial one?
A crumb layer, a cover coat and a smooth coat.
~Joe
Babies and more weddings.
I love to look at cakes =)