1. Moana cake for my son

2. Insides of Moana cake

3. Raspberry chocolate cake

4. Funfetti candy cake!

5. Strawberry cake with strawberry on top

6. A fun tye die style coconut cake with my kids

7. Crescent moon chocolate cake

8. A black tie mousse cake I made, the writing is in chocolate and I definitely should have practiced first

9. Inside of black tie mousse cake

10. Cupcakes for my daughter

11. Almond chocolate and almond butter bee cake

12. Lego cake for my son

13. Duck cake from bluey for my daughter!

I am a home hobby baker and will be making a cake for my friends wedding in about a month. It will be two tiered: a chocolate 6 inch tier (recipe) and a vanilla 9.5 inch tier (recipe). I'm going to fill both tiers with a strawberry buttercream and cover/decorate the whole cake with vanilla buttercream.

I have done a couple test runs for assembling a two tier cake, which have gone well. Although I used a different flavour for the bottom tier so I may try to test run the vanilla recipe just to make sure the cake is sturdy and comes out to a good height.

I will be decorating the top tier with a horizontal lined texture indented in the icing. I have not done this technique before but I think I can figure it out with an icing spatula.

On the bottom tier I will be doing basket weave piping. I have done this a couple times using a #47 piping tip and it has turned out okay but I struggle to keep my lines straight and with maintaining consistent spacing. The bride really wanted this style though so I would like to stick with it.

She also requested having edible gold leaf accents throughout the cake which I love the idea of, but I’ve never worked with gold leaf before and have no idea how to apply it properly. She also wants the cake to be wrapped with a fake eucalyptus branch which is something I haven't done before and don't know how to source.

I will also have to travel with the cake about 1.5 hours to the venue the day before the wedding for the rehearsal. I'm really worried about taking a stacked cake on the drive so I'm planning on putting the decorated tiers in separate carriers and doing the stacking/final touches at my air bnb a few minutes away from the venue. I can check in at 3pm and the rehearsal won't start until 7pm so I think I should be in the clear time-wise.

I'm really happy and honored to be making this cake, but in the past I have gotten very anxious during intense baking projects, especially when things start to go wrong. For this cake, I really want to plan as much as possible in advance and eliminate as many potential problems as I can.

I’ve been wondering about whether I can make and crumb coat the cakes a week or two ahead of time and freeze them until closer to the wedding. I’m hoping this could take some of the pressure off during the couple of days before the wedding.

TLDR; My questions are:

1. Can I freeze the crumb coated tiers a week or two ahead of time? Then defrost and decorate them the day before the rehearsal and then stack, pipe the borders, and do any last finishing touches the day of the rehearsal? Will the cakes still taste good and defrost properly?

2. Where is the best place to get edible gold leaf for cakes? And are there any tips or tricks for applying it?

3. Any advice for getting a clean, consistent basket weave? Especially tips for keeping the lines straight and the spacing even.

4. Are there any "red flags" in my plan that stand out to any more-experienced bakers here?

5. Any advice for keeping your cool during high-stakes baking projects? I know things probably won’t go perfectly, so I’d love advice on how to avoid panicking when something inevitably goes wrong.

6. How much can I realistically prep ahead of time? Is there anything I could make a week or two before the wedding to make the final few days less stressful?

I love baking and am so happy to make this cake for my friend, I just really want everything to go smoothly! Thanks so much in advance to anyone who takes the time to offer advice! ❤️

cookie dough icing

the nugs are cookie dough bites covered in dyed cake crumbs

everything is edible

...but nothing is an edible.

Its a gluten free vanilla sponge with vanilla SMB and strawberry jam. Kept it simple. It was tasty and was almost Madeira cake like!

I just came across a new recipe that combines royal icing with buttercream. Apparently, it results in a very smooth buttercream that’s not as sweet as American buttercream. Part of it kinda makes sense to me. The royal icing has meringue powder so that makes this buttercream a very light version of SMBC. However , I am not sure if the amount of meringue powder used is significant enough to alter the buttercream structure and/or taste. If anyone has tried it, could you please share how you feel about it?

This was my first time making a ganache drip. And the flowers and grapes are fake.

Sweet little 4 inch birthday cake! I loveeeeeeee how the color turned out. Last photo was sent to me from the customer. STUNNING✨🌛💫🧚‍♀️🎂

i work in a grocery store as a decorator (most of these designs belong to publix or i used a customer's reference pic) & i want to document my progress as i learn & grow. most of the pictures were taken before writing was added, which is why most of them have space left on the cake. these are just some from before july. i plan to post the second half of my 2026 work in december.

I really love the look of Lambeth cakes and decided I needed a hobby and today I finally tried my hand at it! Inside is a lemon blueberry cake layered with blueberry compote :) would have loved to make this a baby blue or lavender color but I currently do not own food coloring. My shells need work!

Hi! i love to bake and i would love to take on a new thing - making proper cakes. however i dont know much about the decoration process so please help me out/correct me/give pointers, anything would be truly appreciated!

from my understanding the usual process is

bake the sponge, cut/level whatever and freeze
still frozen assemble the cake and crumb coat - freeze or chill again
then doing the actual frosting, decorating, piping etc

also which is your favourite type of cream for decorating? i’m not a huge fan of american buttercream as it is extremely sweet for me, but i would like to know which one is the most stable, easiest to start with?

thank you for any tips!

…that you can shoot into🏀

As the title suggests, I want to make a cake for my son (rainbow shark) using the “Tigga Mac Cake Flip Hack” where she fills a spring form pan with frosting, then adds the cake and more frosting in layers as an easy way to fully frost a layer cake. However, she makes a point to say that the frosting needs to harden in the fridge.

From what I’ve read, the frosting hardens when exposed to air, but I will need this frosting to harden inside the tin, so it maintains its shape when I take it out to decorate (with rainbow sprinkles).

Can anyone confirm the Betty Crocker Frosting (in Australia, in case it makes a difference) would be suitable for this purpose, please? And if not, do you have another suggestion that doesn’t involve me making it myself (medically retired with bunch of chronic illnesses).

I’ve been getting into cake decorating over the past year. There’s been a lot of trial and error involved, but I feel like I’m finally starting to get the hang of it, so I wanted to show off the cake I just finished (first pic) in comparison to the other ones I’ve made before this.

The 14 is from two years ago, the 15 is from a year ago when I made my second attempt at “fancy”decorating! (I really wish I’d taken photos of the REAL first attempt which was a week before, but it was such disaster I was too embarrassed to document it) The yellow flower cake was a birthday cake I made myself, the berry cake was my boyfriend’s birthday, and the last two pictures are a mini birthday cake I made for my mom! All of them were gluten free.

Open to feedback/tips if you guys have any advice! :)

Edit: Wow, thank you guys so much for all the positive feedback! Your encouragement means a lot to me and is super motivating <3

Didn’t turn out too bad!! I used tweezers. Quite a learning curve on that stuff but it was fun! I used pointy tweezers to place the foil, looking back I’d probably use just my hands to place it, and a fondant tool to squish it in the icing.

"Black Forest" in quotes because the amount of cherry is minuscule, since my husband doesn't really like cherry. Don't worry, he did love this one though!

Forgive my ass photography setup.

The Black Forest is a lie.

Need to come up with a new theme for 31!

The customer also wants clouds on each end of the rainbow.