I’ve finished teaching 3 cake decorating courses at the Michael’s Arts and Crafts in North Brunswick and they were a lot of fun. I will be teaching Course 3 in January so I decided to make another display cake to put up in the store. I used a lot of the techniques that are taught in Course 3. The cake is covered in white fondant and the Poinsettia design was done using a technique called brush embroidery. A blue fondant ribbon borders the bottom of the cake and little blue snowflakes were piped on the side.

My first class will be in October so to help promote it I created a autumn inspired cake to display in the store. I used all of the techniques students will learn in the  first course.

For Halloween I decided to re-create the album cover of a favorite band of my called Tool. I thought the double eye was pretty creepy and would go well at our Halloween party. The sheet cake was carved to have a bump where the eye would go. It was frosted in a creppy green colored buttercream. A fork was used to make wrinkles under the eye. A piece of white fondant was cut out in the shape of an eye and placed on top. They eyes themselves were drawn using colored piping gel.

This centerpiece is completely made out of chocolate. I made it for a class I took on chocolate centerpieces. The base is pure chocolate, while the backdrop is actually colored cocoa butter with a chocolate backing. The “log”, pumpkin, and turkey were all molded out of modeling chocolate (a combination of chocolate and corn syrup). The leaves are also made of pure chocolate with a layer of colored cocoa butter on top.

I decided to make an Easter egg shaped cake to celebrate spring. I used an oval pan for the cake and then covered it in pink fondant. I brushed the fondant with luster dust to give it a shiny, Faberge-like appearance. I piped the lines using royal icing and topped with silver dragees. The cake board was covered in green fondant and the “grass” is made of shredded fondant ( I just used a cheese shredder). The flowers were made of royal icing.

A close friend of mine has a birthday very close to Christmas. To celebrate one year I surprised him with a homemade birthday cake. The cake was chocolate with chocolate buttercream. The Santa and reindeer were made out of color flow, and the flowers were done in royal icing.

I entered this cake in a holiday dessert contest at work and won. The cake is chocolate mint with a vanilla buttercream. Chocolate buttercream was used to make the basketweave design on the side of the cake. The Christmas tree was made out of color flow and topped with buttercream accents. The flowers were made out of Royal icing.