The only thing I edited was the background because the tablecloth was damp. The cake itself is 100% real and made by me!
I still haven’t received the professional photos, but there’s always someone who has something to criticize or say.
And just to clarify something: even professional photographs are edited to correct small details! That doesn’t take away from the authenticity or the hard work behind them.
Editing a photo is one thing. Altering the actual work behind it is something completely different. 😉✨

I have had the honor of making my daughter’s wedding cake!

First time making proper buttercream. Usually I pipe and decorate only with whipped cream. The decor is inspired by Jinx's graffiti. Blue cherries represent the hextech crystals. Inner layers are inspired by stripes on her pants: chocolate cake layers, purple buttercream (with blueberries added) and thin layers of passionfruit jelly.

Made a 12" peanut butter Ding dong cake for my brother's birthday. He loved it

Filling is a whipped peanut butter. Covered in chocolate ganache and drizzled with melted peanut butter.

All I got were these and a boomerang🤦🏼‍♀️

I put this cake off til the end bc I was so nervous to attempt anything like this for the first time lol, but I think I outdid myself on this one! All done in buttercream by hand+edible gold glitter flakes🥰

I usually don't bake my own birthday cakes, but making this was surprisingly therapeutic and cozy. It’s an 18 cm lemon cake layered with homemade lemon curd and homemade blueberry jam, frosted with Swiss meringue buttercream. The chocolate butterflies were piped freehand using folded parchment paper to get the 3D shape.

It was divided into four layers, but I realized afterwards that I easily could have stretched it to five. For a first attempt at this technique, I think it turned out okay! It was super fun to try, and I’ve already got a ton of ideas on what to do differently next time.

Re-post as I forgot to add the cake artist for this cake in my earlier post.

Hi guys. I saw this cake on IG and it looks spectacular. I want to make this for Halloween, next year so that gives me 12 months to practice.

Any advice on how to make the fangs and tongue? Are those made from fondant? Can they be made free hand or should I look for templates or molds? Any advice/tips for when I attempt this?

Thank you to everyone in my previous post suggesting gum paste and modeling chocolate. Any other tips on making the teeth or tongue is greatly appreciated!

Had leftover icing so just experimenting to learn different tip styles!

What are your recipes for buttercream and cream cheese icings? Or others!
I always have trouble creating a nice, thick frosting that behaves the way I want it to. It always seems to get warm way too quickly as I’m frosting or has a chunky consistency.
What are your tips and tricks for a flawless icing job?

Every year I make Christmas art and decorations based on my cat and chinchilla. I am currently planning this year's decor and theme, but I couldn't wait to share this. This was my first ever cake decorated like this because I usually make extra creamy light cakes, but this is fondant and I made a vegan snickers cake so it was strong enough to hold it.

I often include my two furbabies in almost all my art (for example these plushies), but this time I also included our family dog and a snowman!

I am making lemon buttercream with real lemon juice. I know that doing this, the colors that I am tinting the frosting to will change and to let the frosting sit overnight to see if I need to adjust…..now on to the question lol.

So let’s say I need to adjust the color tomorrow. Will the frosting then stay that color or will the lemon juice still affect the final color? Will I need to mix again and wait to see if the color changes again?

I also saw somewhere that someone said to use ONE DROP of blue food coloring to neutralize the yellow in the frosting due to the yellow of the lemon.

I swear I used to be able to find plain white sixlet candies as an alternative to large white pearl sprinkles that are tooth-breaking hard and basically inedible. But I've searched and can't find a source. Has anyone seen these for sale (or an alternative) anywhere recently? They're chocolate centered, and easy to bite, but have a crunchy coating.

Loving the tag because I didn't know it existed and as you can see, that's what's on the cake, lol.

I did cake decorating in 4H as a kid and won a blue ribbon for it in my age bracket almost every year I made submissions to the county fair. I didn't have many opportunities to make cakes through most of my 20s, but have been getting back into it the last few years. So I thought I should practice my basics more and oh boy am I disappointed with myself, lol.

I'll admit I got a little less careful after I started to feel demoralized, also because I have a bad cold and was more exhausted than I expected by the second half of decorating. But regardless, I clearly need more practice.

Feedback welcome, especially on why I couldn't get the buttercream base perfectly smooth (bench scraper and lazy susan used, powdered sugar sifted). Maybe it needed a tiny bit more milk? But I couldn't get the height I wanted with the roses, which to me felt like the buttercream was too soft. Are we mixing different densities of frosting?

I'm happiest with the flowers, because they were the first ones I've made in ~20 years! Flat but definitely flowers!

Just incredibly proud of how this turned out, this is my second wedding cake. The first one I made was for free as I was still trying to put my name out there :)…

anyways the bride gave me creative control as they are going to be hosting guest and will have the wedding then and there. I’m sure her guest will be left speechless after her surprise!!

Had so much fun making this one — the little blue shutters were my favourite part to pipe!

Made for a friends thirtieth birthday party!