Saturday, December 28, 2013
Matt and Gillian had been married six weeks before in Taiwan and the celebration today was held in Albury NSW Australia for family and friends who were unable to make the ceremony in Taiwan.
The cake a rich fruit cake and the figures and flowers made from fondant/ edible gum paste. The holly was added - as it is Christmas 2013.
Thursday, November 21, 2013
A cake to celebrate the birthdays of Graeme and Caroline. I loved designing this cake - a little bit of fun. Actual cake is a vanilla butter covered with a thin layer of darh chocolate ganache and topped with fondant. All decorations are edible fondant
Wednesday, October 9, 2013
Tuesday, September 17, 2013
Hayni a neighbour asked me to decorate a cake she had made, to celebrate her mother's group. 11 tots in all. 7 boys and 4 girls (spot the redhead!)
Cake covered with chocolate ganache and topped with sugar fondant. Figures made from gum paste. The girls are holding flowers and the boys footballs.
Friday, June 28, 2013
House sitting in Redcliffe recently I decided to enter a chocolate cake into the cookery section of the Redcliffe Agricultural, Horticultural and Industrial Society Show. So pleased that the cake won second prize. The recipe is listed below:
NEVER FAIL CHOC CAKE
BUTTER – 90g
4 TBS COCOA
2 CUP SUGAR
1 CUP MILK
2 CUP SR FLOUR
Heat oven to 180degC (160degC fan bake). Grease a 20cm round cake tin and line the base with nonstick baking paper.
Melt butter, add cocoa and stir until smooth. Add other ingredients in the above order. Beat for 2 mins.
Bake approx 1 hour in mod oven
The cake was covered with a dark chocolate ganache made with evaporated milk [not cream] - still very yummy and more economic!
Friday, May 31, 2013
Customer contacted me by email and asked for a birthday cake for her son and father. No specifications so just did what I enjoy. I thought black and white were 'blokey' colours. I hope that they like Collingwood!
The cake is a 10 inch [25cms] round of three layers - chocolate, vanilla, chocolate covered with ganache and topped with marbled fondant.
Thursday, April 25, 2013
Oh the cake is a 10 inch (25cm) RICH DARK CHOCOLATE MUD CAKE - and I do mean rich!
The satin ribbons are attached to the cake by soaking in water and laying on the fondant after eliminating most of the water.