Cherry Blossoms

I made this cake for Andrew's sister Eimi. It was her birthday. The only thing she had a preference on was the cake flavor. Which ended up being carrot cake with cream cheese filling. Definitely a lot of people's favorite.

I wrestled over the design for a while, but I knew it had to be asian. Eimi spent a lot of time in Japan. She served a mission there and went back twice after to teach english. Her name is even japanese. (The conji on the cake are Eimi's name).






The flowers were the most time consuming. Made from fondant. Left overnight to dry in egg cartons to make them curve. And hand painted.

I made a very big mistake with this cake. I didn't roll enough green fondant out to cover the cake. I was trying to be thrifty. Fail. Anyways, it was too thin and tore in a lot of places and didn't even go all the way to the bottom of the cake. But, I covered it up with the pink ribbon around the bottom (not originally planned) and well placed cherry blossoms. Disaster averted.

I loved the way this cake turned out!

My Hand at Bows

I have seen a lot of beautiful cakes that are very simple. A lot of them simply accent with fondant bows. I want to be able to make bows because when I start to do wedding cakes, I need that skill in my repertoire.

My had a little good-bye party for my parents, who were heading off to Jordan to lead a study abroad for the semester. (My mom actually didn't leave for a couple more weeks, but that was unanticipated.) So, in light of a celebration, I made a cake.





With the wedding cake theme in mind, I wanted to try a new flavor. I heard coconut cake with lime buttercream frosting is a new fav at weddings. So, I tried it. And it was delicious. The lime buttercream was the perfect accent to the coconut. So yummy.