Bakery Sweets
Practice Bakes Perfect Challenge #39

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I decided to make another project for the Practice Bakes Perfect Challenge because it truly is something for me to focus on that is a break from everything going on.  I've had a wonderful time sharing progress pictures with my family and friends, which seem to have brought them some much needed joy as well.  One dear friend who is currently having a very rough time even said, "I had no idea that mini cakes would bring me so much joy!"

In any case, on to the project...the cake tiers are made of gingerbread, iced with royal icing and sprayed with pearl luster.  The stand bases are either stacks of small gingerbread cookies or  shaped fondant.

The cakes, pies and pastries are a combination of everything - fondant, royal icing transfers, modeling chocolate, gingerbread and combinations of all of the above.  

The liquid element here is the syrup on the berry tarts and the rum syrup on the Baba Au Rum. For these surfaces I used both corn syrup and edible glaze.  I think that's it.

I'm sharing some additional photos of close-ups.  The one of the cakes caused a lengthy text exchange with my sisters.  They were complimentary about the cakes but then proceeded to have a great deal to say about whether my hands had become extraordinary large or if I have been moisturizing properly.  As I said, this project brought us all some much needed distraction.

 

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Julia M. Usher posted:

I love all the details - great job, Lisa!

Thank you so much @Julia M. Usher. I tried to do the delicate piping you do on your candelabras, etc. for the cake tiers but I was too shaky and sloppy. I ended up flipping the cookies over and doing stacked beading on the bottom. It turned out to be a much more forgiving method for those of us who are pretty clumsy. πŸ€ͺ

Petra Florean posted:
LisaF posted:
Petra Florean posted:

Great sweet stands, love itπŸ‘β€οΈ

Thanks so much @Petra Florean

Love whole scenery ,so many mini desserts,great colors,but have to say most of all your perfect cake stands

Thank you for your kindness @Petra Florean.  Those cake stands turned out to be more wobbly than I had planned.  The taller ones kept falling over and some not so sweet words kept flying out of mouth!πŸ˜‚

LisaF posted:
Petra Florean posted:
LisaF posted:
Petra Florean posted:

Great sweet stands, love itπŸ‘β€οΈ

Thanks so much @Petra Florean

Love whole scenery ,so many mini desserts,great colors,but have to say most of all your perfect cake stands

Thank you for your kindness @Petra Florean.  Those cake stands turned out to be more wobbly than I had planned.  The taller ones kept falling over and some not so sweet words kept flying out of mouth!πŸ˜‚

@LisaF ❀️❀️❀️ it's so beautiful as it is, believe me 😘

Last edited by Petra Florean
LisaF posted:
Julia M. Usher posted:

I love all the details - great job, Lisa!

Thank you so much @Julia M. Usher. I tried to do the delicate piping you do on your candelabras, etc. for the cake tiers but I was too shaky and sloppy. I ended up flipping the cookies over and doing stacked beading on the bottom. It turned out to be a much more forgiving method for those of us who are pretty clumsy. πŸ€ͺ

Well, your trim piping looks really good to me! 

Sweet Prodigy posted:

These look great! I am very impressed with all of the details, like the tiny "air bubbles" in the cakes and the texture of the pie shells with those mini berries. The rum syrup on the Buba Au Rum is perfect. It is all of these details that make everything look very much like the real thing.

Thank you so much for your kind words @Sweet Prodigy.  The whole challenge has been such a much needed distraction/focus for me - I’m so grateful for it.