One of my most exciting cake projects last year was this one – a guitar cake for a 60th birthday rock party!
The body of the guitar is malted vanilla sponge and the guitar neck is chocolate sponge. I used a printed template to get the body shape which was covered in Renshaw’s Amethyst Purple fondant. The trickiest part was covering the part closest to the neck, as it’s pretty narrow! I then sprayed the body with edible lustre spray to give it a bit of sparkle.
Pickups, switches, etc. were moulded in fondant, sprayed silver and placed on once the guitar cake neck and body were united (I had to use two large rectangle cake boards). Instead of piping the strings, I used edible shoe laces (from Tesco) to add a bit of extra colour.
One of my favourite cakes from 2013 🙂
Rockers rejoice and celebrate a special birthday with a legendary LP cover of Pink Floyd’s Dark Side of the Moon!
A square vanilla sponge sits beside a half a circular sponge, a simple but very effective structure. Now, black isn’t the easiest colour fondant to work with, plenty of icing sugar the keep it from constant bad behaviour (sticking to everything it can). With a blast of edible glaze spray you’d never know how dusted in icing sugar this cake was during construction!
The prism design was hand cut, the edge dusted with black edible powder to soften the edge.
The perfect novelty cake for any crazy diamond cake fan 🙂
It was quite an easy design choice of cake for restaurant supervisor Aye. She runs my Dad’d Thai restaurant in Hitchin (www.sukawatee.com), and eats A LOT of chilli!
I’d just bought a copy of Cupcake Heaven magazine which contains a chilli chocolate cupcake recipe, perfect! I used 1 x cupcake quantity per 30cm square tin, I used 2 square tins. Each layer was filly with chilli chocolate ganache.
After cutting the sponge into a thin block, I used a cut out chilli shape as my template. I then smoothed the sponge over with a layer of ganache, before covering with bright red fondant. Using an aerosol edible glaze by PME I lightly glazed the red fondant to give it a glossy chilli appearance.
To make the green top, I added an extra layer of fondant over the red and hand cut a zig-zag pattern to look like the leaves.
A friend of mine has just finished a bunch of exams for her psychology degree, it was a relief when her birthday came around and she could finally relax and celebrate – so I thought not that she’s done with the books, she can eat them instead – the book cake idea was born!
Using a 30cm square tin I baked a vanilla sponge and sectioned it up to give me a two layer large oblong, and a smaller two layer oblong. I covered these in vanilla butter cream and fondant, then made impressions using the back of a knife for the pages. The larger book, I washed the pages with a little colouring to make it appear ‘old’.
For the covers, I cut pieces of fondant to fit the top and side (spine), but slightly overhang all the way round (like a real book cover does). I used a textured rolling pin for the bottom book and applied artwork of the book ‘After Freud Left’ on the top book (using a stamp set and carefully painting in the lettering).
The larger book cake has a black fondant seam and a few gold edible pearls for effect. My final task was the bookmark – I left this to dry while draped over an egg box to give it a curl, then inserted it into the cake at the last minute.
Looking at a computer everyday isn’t half as exciting as making a cake resembling one!
This retro computer and keyboard cake was a commissioned surprise 30th birthday cake for a friend at work. It’s made up of 3 x 30cm sheets of malted/Malteaser sponge, sandwiched together with malt and vanilla buttercream.
Once cut to shape I covered the screen, keyboard and mouse with Regalice Ivory fondant. I pre-made the keys (copying from a real-life PC keyboard) a couple of days before to allow them to firm up – this makes the fondant easier to write on with edible pen.
The edible start-up computer screen was printed by a local company called Redbrick Printing Solutions onto icing which was then (extremely) delicately transferred to the cake screen.
I then attached the keys to the keyboard (securing with a little blob of buttercream) and asked my caking assistant to write the birthday message and draw the keyboard icons while I made the black fondant USB cable connecting keyboard to computer screen.
You can’t have a computer desk without post-it notes! Perfect for an extra birthday message 🙂 cut out, curled around baking paper and left overnight to firm up.
The perfect birthday cake for techies and computer whizz kids!
Following on from my best friend Lisa’s Alfa Romeo Spider birthday cake earlier in the year, I simply had to do her boyfriend’s Alfa Romeo GTV car as a cake for his 30th!
A little more experienced with car cakes this time around I made the fondant details such as wipers, lights, spoiler, reg plates and alloys (sprayed with PME silver spray) a couple of days in advance to firm up. Rob’s Alfa is an unusual colour – pearlescent light blue, therefore I used Sugarflair Ice Blue colour for the fondant (the tiniest amount) and sprayed the ‘bodywork’ with PME Pearl spray to try and match the real-life effect.
The sponge is chocolate malt made with malt extract, Horlicks, Malteasers and belgian chocolate. Once constructed and sandwiched with vanilla/malt buttercream, I covered the whole cake in belgian chocolate fondant, then the ice blue fondant prepared earlier. Windows were cut out of the fondant (to reveal the chocolate fondant beneath) and tyre rounds for the alloys to fit into.
I painted the Alfa badges using food colouring, a steady hand and a very small paint brush! The grass is buttercream, coloured green and piped using a multi-hole nozzle – perfect for grass and hair.
Birthday boy was pleased with his Alfa Romeo GTV 3.0 V6 24v (I know this detail as I had to pipe it on the back) and a fab time was had by all HAPPY BIRTHDAY ROB!
You can’t have a football party without a football cake! So for my friend’s little boy’s 3rd (hat trick) birthday, a football cake was created and served on a very, very hot September Sunday afternoon.
I baked two vanilla sponges in a pyrex bowl and added one on top of the other (making almost a ball). This was then covered in white fondant. Having to improvise a little with the football’s black pentagons, I printed out a few templates to cut around and (using a picture to guide me) placed each pentagon on carefully, making sure the black fondant didn’t smudge the crisp white fondant of the football! I then marked out the hexagons (all very technical) to finish off the football.
For the grass I used a #233 Wilton grass and hair nozzle to pipe green buttercream (coloured with Wilton’s Leaf Green gel) over the whole board and slightly overlapping the football to blend it and hide the base.
This was the first outing for my Wilton lettering cutters (which saved me many hours of hand cutting). These were placed on small fondant fringed scarfs, being closely guarded by two ladybirds (hand-sculpted by my Mum!).
Enjoyed by all party-go-ers (but reduced to crumbs within ten minutes)!
After constructing Stiegl beer cans previously, I was excited to take on a Budweiser beer bottle cake. This novelty cake was in celebration of a 60th birthday. The sponge was Malteaser, sandwiched with vanilla malt buttercream and the fondant used on the cake was chocolate.
This beer bottle cake also saw the first outing of my wood texture mat – I covered the cake board with white fondant and pressed the texture mat into it (gently teasing with the rolling pin to ensure an even pressure). I then mixed chestnut and dark brown colouring with a bit of gin and brushed this over the embedded texture fondant, leaving it to dry for a good few hours.
The Budweiser labels are edible icing printed with edible ink, purchased from a local company called Redbrick Print who did a wonderful job on these.
Enjoy the finished cake pic while I enjoy the bottle of Budweiser which kindly posed for me 🙂
With the birth of a baby boy, I gladly accepted the commission of a novelty cake to celebrate! I couldn’t resist using my new cutter set of tiny feet, and of course, lots of blue sugarpaste!
The sponge is chocolate with seriously chocolatey buttercream (nothing less than Green & Blacks cocoa powder). I desperately wanted to try making a little fondant train and teddy bear which were in the latest cake book I’d bought, not bad for a first attempt if I say so myself. The letters ‘B’ ‘O’ and ‘Y’ were cut out by hand from chocolate flavour fondant as I wanted the lettering to really stand out.
Congratulations to Laura and Keith on the arrival of baby Peter 🙂
The design of these beer cans is wonderfully retro! So I was super-excited to get my hands on a few examples for this 40th birthday Stiegl beer can cake.
In a undercover mission (with the help of the birthday boy’s lovely wife who commissioned the cake), I abducted some cans to copy. Looking at other beer can cakes, I could see a cooler box was the perfect platform for a boy’s favourite tipple. The sponge was Malteaser sandwiched together with vanilla buttercream. I made the cans by cutting out approx. 5 round sponge shapes and sandwiching these together before rolling them with ivory Renshaw fondant.
The longest task was cutting out the lettering, but seeing it all come together made the delicate work all worth while. The ‘spilt beer’ is melted sugar which was poured onto a tray and left to cool. The ‘ice cubes’ are marshmallows sprayed with a little PME pearl spray.
On the big day, after delivering the cake, I got to sample some of the much studied Austrian Stiegl beer – it is very, very tasty!