Baby bump cake

Made for a Baby Shower, i had great fun with this cake. It was baked in a silicone bowl, if you havent baked in silicone before you need to set your oven i little bit lower and bake for a lot longer as the material isnt as conductive at conventional baking tins, and you don't want to end up with a runny centre and burnt crust. I baked the "bust" part of this cake in muffin tins and then layed all three cakes on a cake board before coating in frosting and fondant. For a cheeky twist i added a couple of sugar coated chocolates for belly button and nipples. There are plenty of you tube videos for making this cake so i wont go into too much detail but it really is worth the trouble.

Giant cup cake (1st attempt)

I had a silicone giant cup cake baking tin for my birthday, Above is a picture of my first attempt. I wasnt overly happy with the cake as a whole but haven't been deterred and will be having another go. The tips i have for you so far are 

• if like me you don't use boxed baking mixes the instructions on the giant cupcake mould box are useless. So you will  need a six egg cake mix to fill this mould.
• Use a very firm frosting for the top because there's a lot of it when it starts to fall you will get a landslide effect. 
• If you decide it might be fun to make a fake paper case out of chocolate fondant, Don't it's not.
• There is no room on this cake for novelty birthday candles, although some type of topper works very well like a cherry or sweets. 

layered fondant Birthday cake

This is a cake i made for a friend, that was to be revealed as a surprise at a birthday meal. (thank you Nando's staff for not dropping it, i know it was heavy) The cake it's self is 2 hexagon shaped vanilla sponges with vanilla butter cream centre and vanilla butter cream under the fondant. The fondant is attached in layers. Light green all over, followed by the dark green triangles, followed by the yellow strip at the bottom followed by the flowers. I didnt have an actual design in my head when i started this cake, it just kind of evolved by a need to play with my new flower cutting set. Remember when sticking fondant to fondant you only need a small amount of water.

Super Sweet Sixteen

My littlest sister just turned sixteen, and i thought i would let her know she is super sweet, with this OTT vanilla sponge decorated with pink butter cream (just add a very small amount of red food dye) and white chocolate jazzies ( available from any sweet shop, and much easier and cheaper to place than that many hundred and thousands would have been)  The cake is one layer of sponge baked in a hexagon tin.

Here we also have so cup cakes made over with left over frosting

Mini chocolate sponges

Elegant and great for sharing. This cake was made for my Mom. It is original one chocolate sponge mix. Once the cake had cooled i put it in the freezer for half an hour to firm up before carving. I then used a cookie cutter with an approximate diameter of 5 inches and pushed this through the cake, using a knife to help separate one cake into 4 mini round cakes. (this leaves you with plenty of cut off's to sample just to make sure you got your mix right) I then frosted the mini cakes and covered then in white fondant. For finishing touches i added black ribbon around the base and a fancy chocolate for the top 

Black and Red Tile cake

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Great for a quirky looking cake or even for you favourite football teams colours. This cake was made for a work friend in a basic round tin in two halves. I used a Victoria sponge with butter cream and mixed fruit jam to hold the two cakes together. I then used more butter cream with a little black food colouring in to frost the cake all over. The black food colouring helps to disguise any gaps when the fondant is applied. With store bought coloured fondant (thank you Angel sugar craft supplies) I cut out several squares about 3x3 cm sq. I used the top from an old herb jar to keep this uniform (make sure you clean it thoroughly else your fondant might taste a bit garlicky) When applying the fondant squares to the cake i recommend you start at the top in the centre as you would with any type of tiling, the butter cream will help the tiles stick. Take time and try to get it right first time, patients is preferable to having to wipe frosting off fondant.  As you work your way to the edge of the cake don't worry too much about messy or uneven edges as you can roll many balls of fondant to "hide" this, its not cheating its finishing touches :-)