3D Leopard Cake

Hello again, we hope everyone is sailing sweetly :)

Remember the 3D lion cake we made a while back? Well, someone who attended the event remembered us and came to us for this next number:

As always, there are many things we would do differently / better next time.

But in comparison to our first panthera 3d, we reckon this is a massive leap!

Anyway, before it became like that, here is a peak at the different stages the cake went through:

1. Sculpting & Ganache frosting:

 2.Fondant-finishing and additional sculpting and moulding:

 

3. The head is constructed separately. L: early stage of detailing.

R: Final stage with shading and contours.

  

And for some side profiles:

 

 The cake board was custom-made by Kenneth to accommodate the length of the cake:

ROOOOARRRR!

Thank you, Renata, for joining us on this sugary-sweet journey!

Chris' Wine Bottle Cakescape (70th)

Yet another first for us. We love a challenge! 

Often the cost of making a cake does not take into account (at all) the extensive time 

and immeasurable effort we pour into our creations.

And we blame nobody else but ourselves for this -

we have, countless of times, found ourselves carried away

and diverting from what's meant to be a simple cake.

The true reward is simply proving to ourselves that we could!

Here is a perfect example of the above scenario: 

The box is the cake. 

The wine bottle (a replica of a real NZ winemaker's bottle) is made of fondant.

 The grapes and grapevine leaves were hand-crafted. No silicone moulds!
(Ain't buying overly-priced moulds for one-off jobs!Hmp! LOL)

Thank you, Chris & Penny, for joining us on this sugary-sweet journey!

Kate & Jay's Ombré Ruffle Wedding Cake

 Because we are bespoke cake stylists, most of our work are original designs. 

However, it is a common practice of most aspiring cake decorators 

and hobbyists to 'take inspiration' (aka copy ideas) 

from much more experienced and innovative masters of the craft. 

We are also only learning, but our point of difference is that when we do borrow an idea,

we give credit where it's due. 

For this next number, the bride - Kate was really enamored by the simplicity 

of this Bobbette & Belle wedding cake design:

 

Kate is our Janey's old friend all the way from High School.

We are honoured to help create their dream day!

Here is our humble take on the brooch & ruffles ensemble:

The bottom tier was red vlevet cake in white chocolate ganache frosting.

The middle tier was lemon-vanilla pound cake with white choc ganache.

Th top tier was white choc mud cake with creamy milk choc ganache.

Such yummy colours!!! 

We must have stared at it for hours after assembling it, it was mesmerizing!

 

The night of the wedding, Kate texted Jane...

she said it was 'delish'! Now, to make a pretty cake - that's one thing.

To make a delicious cake - that's yet another!!!

 Happy.

Thank you for joining us in this sugary-sweet journey!

Kloé-cake's Cake Smash Photoshoot

We are soooo super happy that our princess was born 

in the spring time - Sakura-season! 

Here are photos by our talented friend from Available Light Ltd

of our 1 year old photo-shoot at Cornwall Park:

The egg-free, dairy-free vanilla pound cake... was covered in butter cream (LOL)!

 

The sakura on the cake is made of rice wafer:

Our princess and her smash cake:

 Oooops!

 

Thank you for joining Kloé-cake in this sugary-sweet journey!

Tulip Painted mini-cake

We have been experimenting with hand-painting on fondant. 

This tulip-inspired number was made for Jane's fiance's mom's birthday.

Did you follow? hahah! too many apostrophes. 

So, of course we have a long way to go. We aren't exactly fine arts graduates.

But just humour us for a bit. ok? LOL

 Thanks for joining us in this sugary-sweet journey!

Buttercream-Only 79th Birthday Cake

Hello! We received an overseas phone call for a 

short-notice request (2days!) from one of our very first 'clients' 

when we got started, and so we couldn't say no. 

It was for her dear mum's birthday...

 

 When looking for inspiration, we stumbled upon a 

beautiful modern buttecream-only cake by a US bakery. 

So, on a whim, we decided this was

our chance to dabble into the world of piped flower icings.

 

This is our first official attempt in making

a buttercream-only creation.

The cake is a vanilla yoghurt pound cake, 

layered and frosted with lemon-vanilla buttercream.

 

 It is a 6"x7" round barrel cake (double height, 

including the flowers) and is good for a party of 20-25. 

We're rather pleased with how the colour scheme came together. 

The problem with most of the traditional-style buttercream cakes 

is that they are often dull in appearance and lacking

in liveliness, crispness and contrast.

 

Thank God for the world wide web and YouTube University

for the crash course on basic piping techniques!

Oh, and credits to Bona Ceri Floral Cakes for our inspiration.

 

And just when we were about to go to sleep, 

we decided that the flowers alone were not enough star-factor, 

so we got out of bed again to hand-mould 

the number 79 out of modeling chocolate... just because.

 

 There you go - our very first buttercream-only cake!

We look forward to many more buttercream-only creations...

we think we're rather hooked. :)

Thank you for joining us in this sugary-sweet journey!

Doug & Althea's Nautical & Gatsby-Inspired 30th Anniversary Cake & Renewal of Vows

Cake-styling is our first love. 

But now and again, we dabble into a bit of event styling -

but only for exceptional circumstances.

This time, we have been so privileged to have had such creative fun in both aspects.

Doug & Althea were amazing to work with! 

Their laid-back and trusting nature was a perfect match for our working style,

as it maximized our creative freedom. Win!

 Stationery design & concept by our very own Jane:

For centrepieces and decorative accents,  for a more personal touch,

we used Doug & Althea's well-loved sailing mementos... 

More nautical touch:

 Pew markers:

 From Doug & Althea's collection of model ships & boats:

 

This vintage lamp also came from Doug & Althea's home:

 A little touch of feather...

 Stage accents:

 The table-scape:

 

 The photo booth: Doug & Althea's own dinghy boat.

 

 Their cake: was HUGE!

The bottom tier was 2x12" brandied fruit cake.

The middle tier was 2x8" chocolate mud cake.

The top tier was 2x6" brandied fruit cake.

 Handmade sugar topper: edible gold anchor, symbolic of their faith:

 And do not doubt, those edible pearl beads? 

All individually hand-made by us! How many? We didn't dare count. 

But let us say this: probably still not as many as the people Doug & Althea 

have influenced, touched, helped, or inspired - one way or another.

The couple chose this Bible text for inspiration on the design of the cake:

“Again, the kingdom of heaven is like a merchant looking for fine pearls. When he found one of great value, he went away and sold everything he had and bought it. " Matt. 13:45-46

Both bottom and middle tiers were served at their party. 

The top tier was saved for maturing and to enjoy at a much later date.

 Word was that some guests thought the cake was a 'display' only,

and of course we proved them wrong when Doug & Althea finally cut it!

 All the guests came dressed in their best roaring 20's style.

It was such a fun evening, one we'll remember for a very very long time.

Thank you, Doug & Althea, for joining us in this sugary-sweet journey!