My how time does fly. I have been making cakes for Emily since she was a very young girl and now she’s 27. Stripes, dots and squiggle ‘s in many colors with just a few flowers was the design for this cake. I didn’t want it to look to much like a “ little girls” cake. Flavor was classic yellow butter with vanilla buttercream.

 I have been making cakes for this couple for all types of occasions for such a long time and I was so happy I was asked to create a cake for this special celebration. Flavors were lemon butter cake with lemon buttercream frosting. The yellow roses were made from buttercream. The design a simple old-fashioned ruffle drape, topped with a 50th emblem and a gold ribbon bow. 

HAPPY ANNIVERSARY JACK AND MYRA!

The little pumpkins are fondant, the cake, yellow butter with butter cream frosting.

When fall comes around I always think of  bright orange and yellow for my cakes with just a touch of dark purple.

     All flowers are butter cream                                                                  

It was a beautiful fall afternoon for Alyssa’s wedding and reception.  The reception was held at the National Country Club. Flavors for the 3 tier square cake were marble and yellow butter cake. Fillings were chocolate and vanilla buttercream.  Iced in vanilla buttercream.

Here are a few photos of the reception area. 

For her 2nd celebration day her cake was decorated like a present and topped with a purple fondant bow and tiny pink hearts. This one was chocolate with almond buttercream.

This was a first for me, making a baseball cap for the top of a cake. I haven’t covered many cakes in fondant, I prefer to use a buttercream frosting for my cakes. But I think it worked out pretty good here.  The round cake was baked using half of the ball pan, the brim was fashioned using fondant covered light weight alumiunum sheet, cut and bent to form the shape needed then inserted under the fondant covered round cake.  The cake flavors were yellow butter cake with navy blue and white almond buttercream frosting. The B stood for Barton College and was cut from fondant.