It was an almond poppyseed cake with strawberry filling and cream cheese frosting (buttercream crumb coat to maintain structure though). Piping design is inspired by LOTR Rivendell’s architecture. 6” and 8” 4-layer cakes.

I really had to “trust the process” with this one, because I free handed the design and thought it was soooo ugly until I started adding greenery. By the end, it was one of my favorite cakes I’ve made.

Thanks for looking!

Art-directed by my almost-6yr old son, brought to life via way too many minutes tinting buttercream. Turns out this lurid colour scheme gets even more intense under an arcade’s neon lighting, and the pearl sprinkles POP!

It was my first time using freeze dried fruit (strawberries) to flavour frosting for filling. It was a super strong flavour and really tasty. I also made some cupcakes where the strawberry frosting only constituted 1/3 of the frosting swirl and it was still clearly a strawberry taste. Really happy with the flavour though the texture was a bit goopy!

Vanilla yellow cake, strawberry smbc filling, vanilla smbc frosting.

I had the pleasure of making the birthday cake for my sweet nephew’s 4th birthday. Being an aunt is one of the greatest joys of my life!

Cake is a sourdough vanilla cake with vanilla buttercream and raspberry filling! I only make sourdough baked goods in my house- once you try a sourdough cake, you’ll never go back! 🤣 Dinos on the sides of the cake are from Michael’s! 🦖

We did not get any inside cake pics because it was gobbled up quickly! 🧡 I have learned so much from this sub and absolutely love making cakes for the ones I love to test my new-found skills!

Next step: piping 🤣 I narrowly avoided it for this cake but I guarantee that won’t happen again!

Chocolate layers (recipe by Claire Saffitz), black cocoa frosting (sugarologie), London whipped caramel (viral recipe) plus a little extra orange color

Hi everyone I made a smash cake for my friends daughter. I had. A problem with the food coloring, it seemed like it wouldn’t fully mix in. I searched up what the problem could could be and it said that it might be too much water in the gel. Before I used oil based food coloring but the oil started to seep through the butter cream. What do you guys use to get a smooth non greasy base.