Jessica's 12th Birthday

by Laura Waters
(GA, United States)

Jessica's 12th Birthday Cake

Jessica's 12th Birthday Cake

Jessica's 12th Birthday Cake
Jessica's 12th Birthday Cake
Jessica's 12th Birthday Cake

This was my first tiered cake ever so I worked on it for a month maybe more. I made decorations out of fondant and sprinkled it with coordinating colors of sprinkles. I made these a little at a time over a month. I made some of the decorations with a small hole in the top so I could hang them from decorative cake wires I inserted in the top and second layers. I made the cakes over about a two week period and froze them. I took fillable pillars and filled them with crafting beads of colors that coordinate with the cake decoration colors. The top layer was vanilla, the second layer was butter pecan, the third was lemon, and the bottom layer was triple chocolate fudge. This was for my daughters 12th birthday.

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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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Ashley's Cake

by Nancy Tsen
(Malaysia)

Ashley's Cake

Ashley's Cake

Cake decorating tips by Nancy:



Decorated using fondant including the cake top decorations.

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Birthday cake

by dallahs cakes&more
(nigeria)


I made it with fondant.I used red and white with purple.I used a cookie cutter to make the dots, then used a butterfly cookies cutter to make the butterfly.
I formed the small dots with my hand.

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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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Pink Roses Cake

by Nancy Tsen
(Malaysia)

Pink Roses Cake

Pink Roses Cake

Decorated using fondant including the cake top decorations

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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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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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21st Birthday Cake

by Tresamae Durand
(Alaska, United States)

21st Birthday Cake

21st Birthday Cake

Cake decorating tips by Tresamae:



The cake was decorated using a wine glass filled with jelly beans as a topper. The numbers '2' & '1' are made from sugar cookie dough.

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Happy Birthday Mum

by Karen Deadman
(Yorkshire, United Kingdom)

Happy Birthday Mum Cake

Happy Birthday Mum Cake

Make a good amount of dark and white chocolate ganache.

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Standing Cactus Cake

by Chad Davis
(Hollis, ME)

Building Cake

Building Cake

Building Cake
45 degree connectors
Building
Final Product.  Cut dowels off tops at dinner after transporting.

For a Boy Scouts dinner, my son and I made this Cactus Cake. It was a father son cake bake competition with a Southwestern Theme.

When my son told me he wanted to do a cactus cake, I figured no problem. I would just do a cake in a rectangle pan and then cut in the shape of a cactus. He said "No Dad, I want it to stand up like a real cactus.

We developed a framework from 1/4" wooden dowels and made 45 degree angle connectors. Made chocolate cupcakes and frosted with butter crean frosting with tons of green food coloring. We filled the plant pot with rocks and then for the top 1", we broke up some of the cupcakes and mixed in a few mini marshmellows so it looked like potting soil. It won first prize out of 30 theme cakes. (It also tasted great)!

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Teachers Pet


My daughter and I are a team ... I baked up these cupcakes and frosted .... mean while my daughter created these adorable items we used as toppers . She hand made them out of fondant and gum paste ... The teacher these were given to LOVED her surprise birthday party at school with her students and her husband ...

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Candy Garden Cake

by Kristy
(Lawton OK USA)


Fully edible: flowers are made with a twix stem, a ring pop for the middle, starburst petals, and brownie leaves; bugs: starburst, with details in chocolate. Grass is green tinted coconut. Butterflies are recess peanut butter cups and m&ms for trails. The kids had a lot of fun with this one. The funny part is when I was planning this cake I guess I was imagining a bigger cake so when I put everything together on this cake it got all condensed?? I made a chocolate cake in a 9x12 pan and used white frosting.

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Chrysanthemums or Cupcakes??

by Roopali
(India)

choco-vanilla flowers !!

choco-vanilla flowers !!

I got this order for choco vanilla cupcakes and the decoration was left to me...as i hate making simple, boring cakes, i wanted to make something very fancy....

And this is what i made!! Choco Vanilla Chrysanthemums!!! All my friends loved it!!!!!!

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Pumpkin Patch Cake

by Kristy
(Lawton OK USA)

Halloween 2010 Pumpkin Patch Cake

Halloween 2010 Pumpkin Patch Cake

This is a pumpkin spice cake that I made in a bundt cake pan, I made 2 cakes and turned them on top of each other, I covered the cake with cream cheese frosting, then with my own marshmallow fondant. The bottom has a rice krispy treat that I made with ChocoKrispies and sprinkled some crushed Cheerios on top of. For the mini pumpkins I just dipped marshmallow into orange food coloring that I mixed with some water. The vines were made with icing that I colored green and I added some gummy worms for a creepier effect.

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Cakeheads

by Emma Regan
(leeds Yorkshire)

Nandos

Nandos

Cakes designed by Emma Regan of Cakeheads Leeds

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