Showing posts from April, 2017

Natural Edge Bowl

This white chocolate, chocolate chip cake is covered in swiss meringue buttercream and fondant/modeling chocolate.  The bowl on top and the thumbnail gouge are made from modeling chocolate and all of the wood shavings are made from chocolate as well.

I Love My Mother In Law

I lucked out in gaining the most amazing Mother In Law when I married my husband.  She is creative, intelligent, caring, and supportive among a hundred other things.  We do have a little fun, she and I.  She knows how much I think the fru-fru fluffy puffy flashy wreaths and decorations are not my style so she generously decorated my mailbox this year. 

 In return I gift wrapped her car for her so she will get to enjoy opening it.
 We had to call a truce for the rest of the Christmas season but for her birthday and Easter which fall very closely together this year, I thought she needed a lovely new Easter wreath on her birthday cake.

The cake is carrot cake with cream cheese frosting.  The decorations made from pulled sugar, gumpaste and fondant.

Colette Peters Class at Arrowmont

Colette Peters taught a great course at Arrowmont this weekend with the option to do 3-5 tier cakes, topsy turvy or straight up and taught quilting, brush embroidery, ruffles, wafer paper flowers, gumpaste peonies, and mosaics.  The class was small enough to pick up on anything else we wanted to learn from her and it was a lot of fun working with other cakers and seeing their design ideas as well.  The mosaic design was probably my favorite and I'm looking forward to putting that and the peony skills to good use!