Cakeheads

by Emma Regan
(leeds Yorkshire)

Nandos

Nandos

Cakes designed by Emma Regan of Cakeheads Leeds

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Black forest cake surprise!!

by Roopali
(India)

A cake for my darling daughter!!

A cake for my darling daughter!!

A cake for my darling daughter!!

This was a cake for my daughter Yahvi. I had planned for a Black forest cake, but unfortunately couldn't get fresh cream in the market. As i had already made up my mind for this flavor, i made it with white Vanilla butter cream icing......and here it is!! Can anyone make out if it is fresh cream or butter cream??

Tip: You can replace fresh cream with butter cream and still get a perfect Black forest cake!!

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Rum Cake

by Teresa Falo
(FL, United States)

Rum Cake

Rum Cake

Used a yellow cake mix, added 1/4 cup rum. When it was done i pricked it with a fork and poured a mix I made earlier of 1 cup of sugar, 3/4 of water and 1/3 of rum. When it got somewhat thick removed it from stove, let it cool, then you pour it on top of cake to make it very moist. After this is done let your cake cool off completely (2 hours,) then you can decorate with buttercream, like I did. I used 2 layers and for the filling used appricot preserve, it tasted great; then attached the ribbon.

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Luscious Celebration Chocolate Cake

by Shainaaz Kariem
(Cape Town, South Africa)

Luscious Celebration Chocolate Cake

Luscious Celebration Chocolate Cake

This is a 25cm hot sponge chocolate cake.

The chocolate topping is made of 1 can of caramel treat (a sealed can of condensed milk submerged in a pot of simmering water for 3 hours).

Mix together the above heated can of caramel treat, 3 tablespoons of cocoa and 100g of melted dark chocolate in a bowl. Mix until the mixture is smooth and well combined.

The chocolate "fingers" around the cake are made by melting dark chocolate and pouring it into used liquorice trays. The trays is therefore used as a mould for the chocolate 'fingers'.

Once the chocolate sticks are set you can cut them into sizes as per the height of the cake.

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Strawberry Cream Cake

by Sana Kamran
(United Kingdom)

Strawberry Cream Cake

Strawberry Cream Cake

1 large ready-made sponge
750mlpints double cream
25g caster sugar
2 Tbsp of orange juice
200ml ready-made custard

75g caster sugar - for the spun sugar, optional
2-3 punnets strawberries, hulled and halved length-ways; leave few of them to garnish
50g icing sugar
oil, for greasing

Method:
In a large clean bowl, whip the double cream with 25g of the caster sugar and the orange juice until the mixture holds soft peaks. Fold in the custard, then place into the fridge to chill.


Using a 20-25cm/8-10in stainless steel cake ring, or the outside ring of a spring form cake tin, cut out the centre of the sponge case. Using a sharp bread knife, carefully cut the sponge in half horizontally to make two thin layers. Place the ring onto a large serving plate and place one of the sponge layers inside to line the base.Line the ring with the largest of the strawberry halves, cut-side facing outwards against the ring. Slice the remaining strawberry halves and lay in the centre of the ring. Then top with the cream mixture and smooth the top with a knife. Place the remaining sponge layer on top of the cream and dust heavily with the icing sugar.

Carefully remove the cake ring, if you have trouble you can warm the edges with a hot cloth or a mini-blowtorch and then lift it off.

Place the remaining 75g caster sugar into a very clean pan and heat gently until it caramelises, then remove from the heat and allow to cool slightly.

While the caramel is cooling, carefully heat a metal skewer until red hot by holding it over a hot hob, then use the hot skewer to score the top of the cake in lines to create a diamond pattern.

Lightly oil a metal steel and shake spoonfuls of the caramel back and forth over the steel to make thin strands of caramel. Gather them up to make a loose ball.

To serve, top the cake with the reserved small strawberries.

note:got this recipe from James Martin
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Giant Cupcake Cake

by Susana Ordovas
(Mexico City, Mexico)

Giant Cupcake Cake

Giant Cupcake Cake

Bake the cake in giant cupcake mold. Then decorate it with buttercream icing.

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Pie Cupcakes

by Julie M.
(Rochester, NY, USA)

Pie Cupcakes

Pie Cupcakes

I did these for Thanksgiving, for the kids. I thought they'd like them better than real pie! They are vanilla cupcakes with a thick layer of buttercream icing, and a border around the top. Then, real cherry pie filling is carefully placed on top, and then iced in a lattice pattern and ruffle to look like little pies! They tasted SO good.

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Chinese Take Out Cake

by Brittany Scholler
(Estero FL)

Chinese Take Out Cake

Chinese Take Out Cake

My favorite food is Chinese food and I love cake decorating so I decided to combine the two things that I love the most and make a Chinese take-out cake. This cake was so much fun to experiment with and make realistic looking.

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Chocolate Strawberry Fudge Cake

by Julie M.
(Rochester, NY, USA)

Chocolate Strawberry Fudge Cake

Chocolate Strawberry Fudge Cake

I did this 3 tiered cake for a school fundraiser where they were going to auction off desserts. Each round tier was dark chocolate cake iced in chocolate buttercream. The tops were completely covered in fresh strawberries and fudge icing was dripping down the sides. There were chocolate swirls accenting each tier for added interest. I heard later it was a big hit at the event!

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Chocolate Cake Box with Cup and Saucer

by Angie Mizon
(United Kingdom)

Chocolate Cake Box with Cup and Saucer

Chocolate Cake Box with Cup and Saucer

Cake itself I made by making an 8 inch sponge in two pans and layering them. I used another for the top. I covered the cake sides with colored sugar paste, and made 'tissue paper' folds out of sugar paste. Lid was covered in sugar paste and I added a rose which I made.

For the cup and saucer I molded the cup around a dish in sugar paste and the saucer the same way and left to dry for 4 to 5 days. I made a handle and when dry stuck it onto the cup, then painted it with edible food color - the details of how to make the cup and saucer I found on the web.

I made a card out of sugar flower paste, added small flowers and wrote name in an icing pen.

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Cheeseburger Bliss Cake

by Erin
(Fairfield, IL)

Cheeseburger Bliss Cake

Cheeseburger Bliss Cake

This is an all edible cake! The hamburger and bun are 6" round vanilla cakes covered in fondant icing. The onions, lettuce, tomatoes, pickles, cheese, and french fries are also made of fondant. The ketchup and mustard are made of buttercream icing with extra water to achieve the consistency of these condiments. The red and white checkered cloth accent was chosen to make a realistic picnic seen. Extra detail went into this loaded burger for added realism. This cake was made as a present for my father's birthday! He loves cheeseburgers and fries so why not give him a sweet tasting burger. This is a birthday cake my father will never forget!

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This Bud's For You Cake

by Cris Elizondo
(Tx, United States)

This Bud's for You Cake

This Bud's for You Cake

This cake was a 11x15". I cut it in half, filled it, and stacked it.

The "wood" is fondant that I cut in advance. I airbrushed it brown and hand painted with food coloring to show some "wood grain".

The bottles and the ice are made of sugar. This cake is 100% edible.

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