Cherry Jubilee Cake

Sketches of a Cheery Jubilee Cake based off

a recipe I found.

The recipe I found for this stated that it is a two-layered, white or yellow cake with whipped cream filling and cherry fruit gel in the hole in the top. There is powdered sugar dusted over the top of the cake as well. I will try to find a suitable cherry scent to add to this piece so it smells nice.

The outside of the cake is unfrosted and there is a thick layer of whipped cream between the two layers in a 5/8" thick ring. The top layer has a large hole cut in it so that there is 5/8" of cake from the outer edge of the layer to the inner edge of the hole. This hole is what is filled with cherry gel or jelly. I will be adding in bits of cherry to a clear gel.

This is a set that comes with two slices of cake on plates and the rest of the cake on the sides.

Sponge Cakes- Basic cakes type 1

Basic cake ideas

These are all just basic sponge cakes. Most of them will be yellow or pale yellow depending on whether or not I decided to go with ones that have more egg yolks. Sponge cakes may be one to three layers thick and filled with anything from whipped cream to jelly fillings. There may be multiple tiers or a simple, single tiered cake.

Toppings may include chocolate shavings, whole or sliced fruit and fruit spreads to name a few. No sponge cake will be exactly like another in design. Most of them will have powdered sugar sprinkled on top of them.

Sets will include a cake with a slice removed from it, or four servings of the cake depending on what kind of dessert I make with it. Desserts will include straight sponge cake with fruits and a simple glaze, Swiss rolls/jelly rolls, ladyfingers/tiramisu, frosted layered cakes, a version of strawberry shortcake, Victoria sponge cakes and chocolate sponge cakes.

Fruits I might use include but are not limited to: lemon, strawberry, blueberry, raspberry, marionberry, orange, lime, fig, pear, apple, banana, blood orange, gooseberry, etc. I will try to scent each cake to match what is inside of it.

Blue Raspberry Cake

Cake idea sketch, blue raspberry cake

Three layers/tiers in a blueberry/bluebird blue colored fondant style frosting. The inside of the cake is a white cake with raspberry gel/filling between the layers (each tier is two sheets of cake stuck together).

The bottom tier of the cake is 1.27 cm tall and 2.54 cm wide. It is adorned with blue fondant and navy blue trim and embellishments. The round balls on the embellishments are blueberries. The top edge of this tier is ringed in scales or half-rounds in the color of the rest of the trim. The tiny points at the ends of the dangles hanging from the drapes on the sides of this layer are "Bleu de France".

The center tier is 1.05 cm tall and 1.27 cm wide. It has blue fondant covering it and an echo of the same design around the sides as the bottom tier. Again, the balls are blueberries. Ringing the top of this layer are blueberries with a single leaf attached to each.

The top tier is 0.635 cm tall and 0.85 cm wide. It is covered in striped blue fondant with alternating light and dark stripes. The stripes are separated by thin lines of iridescent glitter. On top of this last layer is a flower arrangement of entirely blue or blue-purple flowers. Hyacinths, deplhiniums, forget-me-nots. This section of the cakes is 0.85 cm tall.

This is made into a set of one cake and a slice on a plate with a fork.

Extra Tall, Extra Awesome Neapolitan Cake

Idea for cake with lilies-of-the-valley and daisies on top.

I'm not entirely sure what colors I want to make this cake. I may make several versions of it in all of the color schemes I came up with just to see which one I like better.

So far I'm thinking:

-Black cake with white trim.

-White cake with black trim.

-Black trim with silver trim.

-White cake with blue trim.

-Blue cake with gold trim.

-White cake with gold trim.

-Black cake with gold trim.

-Black cake with red trim.

If I go with a cake that has no white on it I will probably change the flowers on the top to reflect the color scheme. The cake is a Neapolitan cake with a layer of strawberry, one of vanilla and one of chocolate. Between the strawberry and vanilla is a strawberry creme. Between the vanilla and the chocolate is a chocolate creme. I will scent the cake part of the clay with a Neapolitan ice cream scent I found.

The bottom layer of the cake is going to be 3.8 cm wide and 1.3 cm tall. Around the bottom will be leaves in the color of the trim that bend outward along the ground. In the center will be tiny sepia toned cameos of scenery surrounded by tiny scrollwork in the color of the trim. Around the top will be a simple lacing pattern. The top will have glass "ice" sugar on it, giving it the appearance of having large grain sugar.

The stand for the next layer is baked separately and are four organically shaped legs. They will be the trim color (with silver replacing white), and they will be dusted with opalescent glitter. The top of the stand will be a thin round platform to distribute weight correctly. They will be 1.3 cm tall and 3 mm wide.

The second layer will be 3.4 cm wide, and 1.1 cm tall. Around the bottom will be 1 mm micro marbles that reflect the trim color. Around the middle of the layer will be scrollwork in the trim color. Lace detailing will be around the top. Along the top of this layer, around the base of the next, will also be simple lace detailing in the trim color.

The third layer will be 2.54 cm wide and 6 mm tall. It will have tiny cameos around the center surrounded by scrollwork in the trim color. On the sides where the legs of the stand above it are, there will be lace detailing only and no cameos.

The stand for the top layer will be baked separately and will be two organically shaped legs. Like the others they will be made in the trim color (silver substituting white) and dusted with an opalescent glitter sealed beneath clear glaze. The platform that the top layer rests on will be round and rigid. This stand will be 1.5 cm tall and each will be 2 mm wide and 3 mm deep.

The fourth layer will be 1.3 cm wide and 7 mm tall. It will have yoke-like lace detailing on the four cardinal corners and triplet sets of dots in the trim color. On top of this layer will be a bunch of short flowers (daisies?), some taller flowers (lilies-of-the-valley?) and a little bit of overhanging greenery. The flower portion should be about 1.3 cm tall in total.

Overall this cake will be 3.8 cm wide (4 cm including the trim on the bottom) and 7.8 cm tall in 1:12 scale. May make a custom cake plate for this one. Will come with one slice on a plate. According to flower lore, daisies mean "Innocence" or "I'll never tell", Lilies-of-the-Valley mean "Sweetness" or "Return to Happiness".

Glittery Topsy Turvy Cake in Taupe for Hipsters

This is a design for a joke cake.

This is the Glittercorn Taupesy Turvy Cake. The inside of the cake is strawberry in bright pink and the outside is covered in a taupe "fondant".

The bottom layer is taupe dusted in opalescent glitter like this: http://www.kitkraft.biz/product.php?productid=5307. It has handlebar mustaches in a pattern around the center. 1 mm micro beads in gold line the top edge of this layer. 2.54 cm wide.

The second layer is much the same as the first, only with different mustaches and 2.1 cm wide.

Same story with the third layer. 1.9 cm wide.

Again with the fourth layer. 1.7 cm wide.

The top layer is a taupe base with a dark leathery corest-cover over it, pulling the bottom tighter then the top. There is black lacing and gold grommets and glitter.

Out of the top of the cake juts a unicorn horn made out of pale taupe-gray. It too is covered in glitter. Attached to the back of the top layer are a pair of sparkly taupe fairy wings. The cake itself is scented like an extra sugary, cupcake sugar rush with cotton candy, strawberries, vanilla and cream.

Cameo Cake 1: Elegant Sweetness

Sketch and notes on Cameo Cake design number 1.

Scribbled out arch on top is not part of the design.

This is a very sweet cake and I am going to be doing it in a color I am personally not very fond of- pastel pink. I will be creating it in the form of a white/vanilla cake with strawberry gel icing between three layers of cake. The outside is created like a strawberry fondant, with the icing dyed a pale shell pink color.

The base of the cake will be rimmed with pearly pink spheres. Then there will be the cameos- oval decorations that are going to be painted with PC paint in sepia tones on antiqued white. A draped "cloth" in darker pink with true pink flowers. Lining the rim on the top of the layer will be strawberries with the leaf part cut flush and the cut part on the cake. These will be dusted in "glass sugar snow" to give the effect of there being sugar sprinkled on top of them.

The second layer of the cake will have cherry blossom colored scrollwork. The top will be dusted with white chalk dust to give the impression of powdered sugar. The edge will have tiny scallops pointing up and creating a rim and they will also be pink.

Between the second and third layer of the cake are thee columns and a platform. The columns will be made and baked before they are baked onto the cake. They will be simple ones unless I can figure out how to create an ionic or corinthian style cap for each of them. I will paint them in a crackle pattern with pale pink PC paint, and then I will sprinkle iridescent pinkish glitter on them as well to give them a bit of shine.

The third layer of the cake is the smallest and will be a simple pink cake. On top of it will be rose acacia flowers and branches which will spill over the edge. There will also be some pomegranate flowers, pink lilies and strawberry vines.

A slice will be cut out of the back and displayed on its side, showing the three layers and the strawberry filling that it holding them together. They will be displayed on rose printed dollhouse dishes with silver cutlery. The cake will be scented with "Strawberry Jam" from candlesupply.com.

This cake will be reproduced at 1:12 scale, 4.5 cm tall.

-The base layer will be 1.9 cm wide and 1.05 cm tall. (each cake sheet is 0.6 cm tall)

-The second layer will be 1.5 cm wide and 0.7 cm tall.

-The columns will be 0.4 cm wide and 1.05 cm tall each.

-The platform will be re-enforced with flat toothpicks.

-The third layer will be 1.05 cm wide and 0.63 cm tall.

Crown Cake

An idea for an orange and white cake.

Sweet, with a bit of citrus and a little zest on the icing.

This design is for a miniature cake I plan on making out of polymer clay. The inside of this is going to look a lot like an orange cake- white cake flavored with orange and colored a pale orange. The outside will be covered in orang fondant and there will be white drapes around each tier of the cake.

White mini pearls will line the outer edges of the layers and there will be mock orange and orange blossoms cascading down from the top. The cake is crowned with a tiny golden crown, sporting the same white pearls at the points.

I will be scenting the clay with the scent "Orange Juice Cake" from justscents.com.

The cake will be made at 1:12 scale, 4.7 cm tall.

-The base layer will be 2.1 cm wide and 1.3 cm tall.

-The second layer will be 1.9 cm wide and 1.05 cm tall.

-The third layer will be 1.7 cm wide and 0.8 cm tall.

-The fourth layer will be 1.5 cm wide and 0.7 cm tall.

-The crown will be 1.05 cm wide and 0.6 cm tall.

Introduction

I am an artist who has been drawing/painting for awhile now and I recently decided to begin working in three-dimensions in order to branch out and try some new things. One of my favorite things to do other then to learn and to draw and write is to cook, especially for large groups.

My three-dimensional work centers around food and I make cakes, pies, cookies and other pastries out of polymer clay at 1:12 scale. My goal is to make them look as realistic as I possibly can, and I'm hoping that keeping a blog like this will chronicle my progress toward this goal.

Right now I am starting out with cakes. The first few cakes I have made are just simple tiered cakes which I have used as practice dummies for a few techniques that I found helpful tutorials for. As I develop my skills I am going to work more with flaky pastries and I will be doing a lot of research about cakes and pastries of the Victorian period as that is where a lot of the inspiration for my other work comes from.

I consider my artwork to be inspired and influenced by the art movements of that period rather then an attempt at "steampunk" or "retro" styles.