Chocolate & Orange Drip Cake

Chocolate orange drip cake

Drip cakes truly burst into the celebration scene last year and are set to be one of the bigger cake trends of 2016…so I thought I’d better get to grips with them.

Over the top decorations

I love this style of cake – there’s a cartoony visual appeal to the dripping ganache, and the over-the-top, pile it on approach to the decorations is so much fun.

choc orange and gold drip cake

Multi layers of sponge cake covered with chocolate Italian meringue buttercream and drip effect chocolate ganache; finished with orange chocolate cigarellos, gold tinted rolos, mini chocolate orange segments, orange, red and gold sprinkles, hand crafted chocolate shards and hand made chocolate lollipops

Inside

Inside we have alternating layers of chocolate and orange flavoured sponge, sandwiched together with orange curd and chocolate Italian meringue buttercream.

Choc orange drip cake

This was my first effort at a drip cake (which requires more skill than would be immediately apparent) and I’m quite  pleased with how it turned out – not 100% happy with it, but not ashamed either!

I’m really pleased with how my buttercream finish is improving and am now full of knowledge that will make the overall finish of the cake so much better next time around.  All in all, a good cake experience.

There most definitely will be a next time around for this type of cake; imagine it in multi colours for a kid’s party…or in pastels and tiered for a bridal shower…or…well, let’s just say it’s a very versatile cake style 🙂

What do you all think?  Do you like it?

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Gingerbread Man Christmas Cake

Another Christmas cake has been completed and is ready for delivery –  hurrah!  Only another 3 to go.

Gingerbread Man Christmas Cake

This dinky little 4″ brandy infused fruit cake has been covered with marzipan and fondant then finished with hand crafted fondant decorations and a perky gingham ribbon.

Gingerbread man cake in box

I know certain TV shows would have it that BIGGER is always much better, and the big complex numbers are undoubtedly productively challenging to a person’s skills and impressive when well executed.

Nonetheless, I do like doing these smaller cakes; apart from the fact they’re a doddle to cover with icing ( 😀 ) I also think there’s a simple cuteness to them that tends to be missing from grand scale cakes.

I think this little gingerbread man cake is pretty adorable anyway!  What do you think?

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Steampunk Meets Burlesque Top Hat Cake

I was asked to create a cake for my friend LL’s partner and the commission came in my favourite form – vague and mostly up to me.  To be precise, the spec was: “A hat, involving purple, with some kind of burlesque-ish touch.”

I know a little about the lady in question and her tastes, so this is what I came up with:

Steampunk meets Burlesque

I have to be honest with you…I’m incredibly proud of how it turned out 🙂  I’m also really pleased to know that LL was over the moon and her lady absolutely loved it.

Chequerboard design inside the hat cake

This four layer cake is a heavenly combination of purple velvet cake and caramel sponge cake, baked to form a chequerboard pattern when cut.

Filled with whipped white chocolate ganache, frosted with dark chocolate ganache, covered with caramel flavoured fondant, finished with hand crafted chocolate buttons, gumpaste flowers, fondant detailing and non-edible feathers.

Label in the hatband

A fondant label tucked into the fondant ‘leather’ hat band, with hand crafted, edible ‘antique’ chocolate buttons.

Buttons & Flowers detail

Hand crafted chocolate buttons and gumpaste flower detail.

Purple hat cake with button, flower and feather trim

I think this might be my favourite cake to date, hope you like it too 🙂

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3D Elegant Corset Cake

Ever since my early days of cake making, when Busty Bertha was created, I’ve wanted to try my hand at the infinitely more elegant 3D corset cake.

Corset Cake 1With complete free rein on the design of Big Sis’s birthday cake, an opportunity was clearly presenting itself and the time had quite obviously finally come.

Bottom to top: 5" cake - 2 layer 4" cake - 3 layer 5" cake - 3 layer I'd started to carve at the bottom before I remembered to take the picture!
I’d started to carve at the bottom before I remembered to take the picture – this was 5″,4″,5″ tiers

Why was a corset cake appropriate for Big Sis? Well, we’d had the fine dining experience and to complete things, I felt a little tasteful burlesque would be just the thing to have with coffee and cognac.
Ok, a little tenuous, but I really wanted to make this cake 😉

Carved cakesThe cake was made up of eight layers of vanilla Madeira, filled with lemon buttercream, stacked and carved into shape.

The ease with which the shaping took place was incredible…I thought I’d be there for at least an hour shaving bits off and trying to get the curves right…in the event, it took about 20 minutes.  A very pleasant surprise.

Cake pop breastsThe curve of the breasts was made using crumbled cake off-cuts mixed with frosting to make a mouldable paste (like cake pop mix).

A fresh, zingy lemon Italian meringue buttercream was used to fill and frost.
Crumb coatedFirst the rough, crumb coat…

Second coat…then the much smoother second layer.  And then a third, finishing layer which filled in and smoothed out all the little dimples you can see in this picture.  I forgot to photograph the final buttercream finish but it was smooooth!

The whole cake was then wrapped in fondant and detailing added.

Embossed front panelThe front panel was embossed then hand tinted with edible silver dust.

Silver painted back panelThe panel underneath the lacing was hand painted with silver before the lacing detail was added.

Corset cake - backThe back lacing detail and bow were my favourite part of this cake…so dainty and effective.

Corset cake - frontThe ‘fabric’ top and draping details were created from thinly rolled fondant, which was then folded, tinted and lustred with various grey, silver and pearl dusts.

Corset cakeThe flowers were made using a simple rolling technique to create a fabric roses type effect.  These were the only non-edible part of the cake, and only because I’d used the diamanté embellishments.

Presented on a simple white cake stand with slender, curved, silver candles to give a pretty finish.

This cake gave me a real indication of the progress I’ve made and the increased proficiency that is coming with experience.  It felt really good to know my skills are continuing to improve.

What do you think?  Do you like it?
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