Posts Tagged “pink”
All edible two-tier cake. Filled and frosted wits ganache under Captain’s Fondant. Petal texture and flower is made from present Fondant as well.
6×4 Floral Silver Fondant Cake is a favorite for birthdays and anniversaries. Cake is all edible, filled and frosted with Ganache under Captain’s Fondant. 3oz Cupcakes are topped with preset Silver Airbrushed Captain’s Fondant adorned with pink flowers and blue stars.
6×6 Miss Kitty Throws a Princess Party. Colorful cake is covered and finished in Captain’s Fondant which is also preset to create the edible topper.
8×3 Buttercream Celebration Cake with added edible print butterflies set on Fondant.
All edible fondant heart cake size of 6 inches by 3 inches in height is topped with fondant sugar roses and edible mini ring box cake.
This heart shaped cake has a size of equivalent of 8×3 inch. Cake is covered in fondant colored in different shades of pink and red designed to look like a box of chocolates that looks like heart. Candies and cakepops were made individually and placed to create a box full of chocolate effect.
An 8×5 cake topped with Miss Kitty rocking an electric guitar. Fondant balls in varied shades of pink form a path from base to her stardom. Cake is border decorated with rope-twist of pink and white fondant. The pennon is an inedible print out of the celebrant’s name, raised using paper party straws. Cake is…
A 6×4 pink fondant finished cake with diamond pillow impression, accentuated with gold dragees. The crown is made from preset Fondant layered with scrolls and painted gold. Message plaque is free hand cut white Fondant sheet also with gold painted border scrolls. Base is finished off with a row of handrolled gold painted beads.
All edible two-tier cake for her first birthday. Cake is filled and frosted with ganache then covered and decorated from number to bow with Captain’s Fondant.
Custom 3D cake based on Hello Pretty by Janelle logo for client’s birthday is an all edible standing cake with equivalent cake size of 6×5. Cake is filled and frosted with Dark Chocolate Ganache then covered and decorated with Captain’s Fondant. Cake is anchored to an 8×4 base board for support and stability.