A cake of two halves but blended together as one – this  design was created for a brother and sister celebrating their joint christening, a sweet baby girl and a little man turned 3. Vanilla Mud Cake with Strawberry Preserve and Pink Ganache covered with pink and white rolled fondant and Chocolate Mud Cake with Chocolate Ganache covered with white, yellow and navy fondant.

Each cake was decorated with sugar bows and a washing line of cute sugar baby clothes for the pink box. The teddy bear, booties, dummy and train were all handcrafted from sugar.

A closer look at the features of the christening cake……

A closer look at the features of the christening cake……

A closer look at the features of the christening cake……

Set in a room full of clouds with everyone dressed in white, this cake made an impressive centrepiece with its splash of vibrant colour. Red Wine Chocolate Cake, White Vanilla Cake with Raspberry & Lemon and Chocolate Mud Cake with Caramel & Peanut were covered with soft rolled fondant and decorated with a cascade of sugar blossoms tumbling down from the handcrafted sugar rainbow on top.

The cake was sized to suit a large gathering of family and friends but could easily be scaled down for smaller celebrations.

A festive centrepiece  cake for a Christmas Eve dinner party
~ The ‘candle’ was traditional Rich Fruit Cake with Cuban Rum and Banana Liqueur
~ The ‘wooden box’ was Coffee Cake with a hint of Cinnamon, Fig & Cinnamon Preserve and Dark Chocolate Orange Ganache
~ Sugarpaste winter foliage and berries, chocolate orange fondant
pine cones and edible ‘snow’

A simple but pretty design to make a little girl who loves Dora smile! Chocolate Mudcake was covered with soft fondant and topped with handcrafted sugar flowers and a little Dora figurine to keep and play with once the party was over. The cake was finished with a fondant bow and presented on an embossed board with a stencil cut birthday greeting to mark the celebration.

Coconut and Lime Mud Cake layered with Mango Preserve and Raspberry White Chocolate Ganache covered with rolled fondant. Dressed with an edible wreath of chocolate and cake truffle baubles, chocolate pine cones and sugarpaste winter foliage.

Designed and created for a group of quilters to celebrate the milestone of making 2500 quilts donated to charities. Gluten free Almond Cake layered with Passionfruit & Mango Preserve, Raspberry Preserve and White Chocolate Ganache. The cake was decorated with ‘embroidered’ sugar paste on linen textured fondant as a subtle reference to their needle craft skills.