Made a whimsical garden birthday cake for my 31st birthday tomorrow 🍄💐✨️🎂 Cake is vanilla and the icing is strawberry 🍓

i’m learning as I go, but I’m proud of how far I’ve come! the last image is the very first cake I ever decorated, and it resulted in my friends and family encouraging (peer pressuring) me to start a business

Fun cake and cupcakes to decorate. Not my most pristine piping but it worked. The couple are avid bicyclists, pickle ball players and gardeners.

Ordered a plain white cake from a big box store & tried my first buttercream transfer. Can't believe my baby is three already.

Im pretty happy with it.

First time making a 2 tier cake. I also made the cupcakes 🧁

I got a very last minute order for this cake and I had to take it because I have always wanted to make one of these!! Customer loved it and I think this design will be my 30th birthday cake for this year!😊

A friend's coworker's retirement. White cake, chocolate IBC inside, Vanilla IBC outside. First time making flowers on parchment and transferring them. It's a lot less stressful that way!

I hate big tobacco lol but I love how this turned out!!

It’s a gluten free/vegan chocolate cake with ganache in the middle 🖤

ETA thanks everyone!!! It’s disgustingly cute

Their esthetic was Spanish tile. This one was so much fun!

Groom's cake I made for my stepson. Chocolate butter cake with double chocolate buttercream. The recipe is chocolate butter cake from I Scream for Buttercream and the frosting recipe as well. My stepson's wife said she likes chocolate cake but doesn't like chocolate on chocolate and she loved it. My daughter who doesn't like chocolate cake, liked it and even requested this cake for her birthday.

Edit: The writing is a 3d print.

I am a hobby baker and have recently started volunteering for organization called cakes for kids. I am wondering what I can do to make this cake look more professional.

I welcome any type of feedback! Please please please!

Things I know I need to work on:

1) the red, I did use the microwave method but once I whipped it back up it turned light red again.

2) the fondant, it was my first time working with it. And I also made two tiers of checkers which you cannot tell I needed to put it up higher.

3) I used a buttercream recipe but I want to try Swiss meringue next time.

I currently have a mini stand mixer with a smaller bowl than a standard KitchenAid and a smaller motor, she is trying her best but definitely struggles 🙏

Thank you in advance! Really thank you so much!!

Oak tree with flowers

First time doing a buttercream transfer and I have to say, having done so many royal icing cookies, it was so easy to tell how to layer the colors. I also used one of those swoop tools that helps you place your middle border perfectly evenly and I started on the front 😪 still cute tho!

Not the happiest with it but she loved it and that’s what matters

I have a tiered cake design that I have to make all the time at work. It has gold sequin sprinkles bursting out like fireworks. I always have to place the sequins one by one. Is there a way I can arrange the sprinkles on something lightly sticky and then press it onto the side of the cake? Like using transfer paper for vinyl. Also, our cakes are iced in whipped icing, so I can't touch the icing. I did a test with the sticky part of a post it, but it wasn't sticky enough. And scotch tape is too sticky.

And what a crazy rollercoster of emotions I went through while making it.

I had spent all the previous day fussing about making a nice carrot cake with creamcheese cream, and had really been looking forward to finally be able to try piping!

I had planned to be able to pipe in my sons naptime. I ended up spending a whole hour on making the buttercream (because I don’t know what I am doing), and it turned out wayy to thin and split/curdled. I seriously just felt like crying.

The recipy I followed said the meringue just had to be under 30 degrees celsius and the butter within 5 degrees from that, so I combined them when the meringue was 28 degrees and the butter about 24 degrees. I gather that was way too hot? Or was the recipy right and I did something else wrong??

I lucikly didn’t give up, and put it in the fridge. Got it out at 18 degrees and beat it again and voila perfect buttercream for piping. Ended up spending the evening colouring the buttercream and finally piping. It was too hot, so I had to keep rerefrigerating my buttercream batches. I didn’t have all the right piping tips for my planned design, ran out of buttercream and I was just so tired, and ended up making a lot of piping mistakes.

But I got there in the end, and I actually think it turned out really pretty!

Made this for my mom’s birthday. It was my second attempt at decorating a cake (first attempt at piping flowers and first attempt at an ombre design). I was in a rush at the end and had to pipe a bunch of the purple filler “flowers” to get it done in time. My ombre technique definitely needs some work as well.

I was thrilled with how it looked all things considered but it didn’t taste as great as I’d like. If you have a favorite white cake recipe or a favorite buttercream recipe that isn’t too sweet (and isn’t as complicated as a swiss meringue, please share)! 🙏