This was the first two tier cake I made this year. It has buttercream roses and piped pearls.
This package cake is the first time I worked with fondant. It has a blackberry buttercream to hold the layers of the cake together. I had to paint the words "happy birthday" onto the tag.
This was my dummy cake. The theme I decided to go with was a two year old's birthday. Using the colors of Mickey Mouse's pants and shoes, I made fondant circles into the shape of his head. On top, I decided to use the ears as inspiration.
This was my practical wedding cake. All of the roses and buds are made out of colored fondant. The layers of the cake are held together by lemon buttercream.
This was my sugar piece. I learned so many techniques while creating it, like to how pull and blow sugar. This piece was inspired by Autumn, so their are pastillage leaves that have been airbrushed to look as though they are changing color.
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Specialty Cakes & Sugar Artistry
My first class as a sophomore was specialty cakes. I made a lot of roses from buttercream, to fondant, to modeling chocolate, to gum paste. I have has plenty of practice making roses.
In sugar artistry, I have used so many techniques from pulling sugar, to working with pastillage, to blowing sugar. Watching it all slowly come together made it all worth it.
