I hope everyone is doing great! Sorry, I haven’t been blogging, checking out blogs or answering emails. I have been really busy. We had 5 sets of visitors the past few weeks. I’ll be back in a few days after answering all the emails in my inbox.
Have a nice week!
Last January, I had the wonderful opportunity to work with Jackie Shaffer of Cake Central Magazine. She wanted me to create a cake for their fabulous March Issue. The inspiration? A beautiful and colorful floral dress.
I know, I know. I told you this will be my last cake with buds and birds. I did this cake way before the Sweet Country Birthday Cake. Anyways, Jackie wanted a cake with a dark base and colorful accents. I would have used bright flowers but since I only had a few days to work on this cake (shipping of supplies took days to arrive), I settled with the gumpaste buds instead.
I love the look of chocolate on chocolate–I think it gives the cake a contemporary aura. I added stripes to create texture without the busy appearance. The stripes were easy although time consuming. If you are a cake decorator, you’d know how difficult it is to make a single band straight. The rest of the elements are made of gumpaste (yes, it is all edible). I then used a Martha Stewart cake stand to add some extra height.
Overall, I’m very much satisfied with the cake (although I wish I could have made a grander cake). The magazine was a big hit! Sold out everywhere. It was such a pleasure to be on Cake Central Magazine with all these talented decorators. Thanks Cake Central Magazine!
