Holiday Cakes

Done for Thanksgiving dinner, this was a harvest-themed cake with cornstalks and pumpkins on the sides, with a fruit and veggie cluster on top. The turkeys were cupcakes with a little trimmed off one side, and turned sideways. Then decorated with red, orange, and yellow feathers.

I made this cake for my Hubby. I used Betty Crocker’s carrot cake mix and added walnuts and orange rind in it ,then for the icing, I used fondant icing and made the little roses,leaves and hearts with sugar paste.For writing i used fresh cream with half drop of red color in it.

Make a thick cake so the biscuit ‘graves’ stand up firmly and crushed cookies for soil.

My step mom loves precious moments so I figured a Precious Moments cake would be perfect for her. The entire cake is covered in marshmallow fondant, which tastes a lot better than regular fondant. The best tip I can give is to practice.

This cake was made for a Christmas celebration. It was a simple design, just iced in white buttercream and piped with a medium size beaded border. The wreath on top gave it visual dimension and striking eye appeal, along with the sugar poinsettias. I made the leaves and flowers out of royal icing. It took a little while to get them all positioned on the cake, but it was worth the time!

I used two 8″ round pans for this cake and cut into 2 round shapes. Then I used white fondant, covered the cake, then painting. I cut out the shapes & painted with clear vanilla/food coloring. I also used Wilton gold sparkle gel & whipped cream for accents. It was a big hit at our party!

This is one of my best holiday cakes and I just want to share my joy with everyone.

I wanted to make an egg shaped cake for Easter.

I made this cake for a group of Moms that I get together with at a Church I live nearby. We all bring treats for each other and I thought since it was almost Thanksgiving I would make a cake that looked like a Baked Turkey.

The base cake is 9×15 inch cake covered with fondant icing. I used the impression mat to create leaf vine impressions on the fondant. For the basket, I used the calabash pan and decorated it like a basket with royal icing using the basket tip, then I arranged sugar paste fruits on it.

This is a centerpiece cake I did for Easter. It’s a two layer carrot cake iced and decorated in a basket weave pattern with cream cheese icing. The fun part about this cake is the pastel color cutout Easter egg cookies propped up on top! The basket handle is wire covered with satin ribbon and tied with a bow. To finish it off I piped green Easter “grass” around the Easter egg cookies.

Here is a cake I made for Father’s Day recently. My kids wanted me to make a cake for their father on Father’s day so I made this cake for them to present it to their father.

I designed this cake for a fall Thanksgiving celebration. It had chocolate buttercream basket weave on the sides and edible sugar and icing flowers all around the top edge of the “basket”.

(This submission was moved from my old blog, Creative Cake Decorating, hence the watermark on the image.)

My son wanted me to make him a pumpkin shaped cake for last year Halloween. I was too busy with work, so I came up with this idea instead. I know my two boys will be fighting over the pumpkin icing, so I made 2 pumpkin designs on the cake.

A very basic chocolate ganache.

(This submission was moved from my old blog, Creative Cake Decorating, hence the watermark on the image.)

I decorated this cakes using star tip 18 over the entire cake.

(This submission was moved from my old blog, Creative Cake Decorating, hence the watermark on the image.)

Done for Halloween, these spooky cupcakes were iced to look like Frankenstein, Mummy, Werewolf, and friends.

(This submission was moved from my old blog, Creative Cake Decorating, hence the watermark on the image.)

This is one of my favorite cakes. It was made using my long loaf pan, with pumpkin spice cake. It was iced in cream cheese icing, and decorated with buttercream cornelli lace and beaded border. I used 3 little taper candles inserted in the center of the cake, as it was to be used as the Thanksgiving centerpiece on the table! There were royal icing mum flowers in red-brown, yellow, and orange to decorate around the candles and the corners of the cake.

These cupcakes were adorable and delicious! I baked carrot cake cupcakes, and iced them with cream cheese frosting. The bunny head is a cut-out cookie, and his icing arms are full of candy corn carrots with green icing “leaves”. They were a big hit for Easter!

I did these individual size bear cakes for Valentine’s Day. They were iced in chocolate fudge buttercream, with my grass or star tip, to look like fur. Then I added the facial features with black, red, and beige. I placed a cut out cookie heart on the tummy and piped more “fur” to look like the bear’s hands were holding the cookie. They tasted SO good!

These were individual size jack o lantern cakes I did for Halloween. I used my small ball pan to make the basic pumpkin shape, and then I used extra orange icing to build up the shape. I piped orange stars and lines to give the pumpkin look, and added the funny faces for the kids! They also have a brown woody stem and green leaves at the top.

I decided to blend 3 different styles, brought together in one theme. There were 2 chocolate layers and one vanilla, covered in sugar paste. I made the elephant topper a couple of weeks ahead, and made it detachable to have as a keepsake.

Plastic Communion and Confirmation decorations were purchased at my local cake decorating store for a minimal cost.

The freakier the better! I made these cakes, 1 for a friend attending a Halloween party, and one for my son!

(This submission was moved from my old blog, Creative Cake Decorating, hence the watermark on the image.)

Using the basic butter pound cake recipe, I then covered the cake with ready to roll white fondant. I then used food colouring to paint on the cake. The man is fondant.

This is only my 4th attempt at a cake.