Marg's Rose Cake

My sister-in-law is having a surprise dinner party for her Mum who is turning 70. She wanted something floral (I don't normally 'do' flowers as I am not talented in that area!). As this was to feed only 12 people I was quite limited in the design as I didn't want too much left over cake. As it was going to be the centerpiece of the table I wanted it to be fresh and striking. My sister-in-law is setting the table in black and silver so I think this will go well in the middle.

I am really pleased how this turned out. As I only make cakes for my family & close friends I just want to add a wee note....

To any family members who are thinking of requesting this cake..... think again... this is a one off.... never again type of deal!

The stripes alone took me 5 and a half (non-stop) hours. I can't even imagine the hours in the roses.... but lets just say there are about 70 roses on the top.... each rose has 15 petals..... each petal is individually frilled and curled and then applied...... THAT IS 1050 PETALS!!!!!!!!!!!!!!!! I went through a very similar type of feeling when I last did a half marathon.... it was like there was just no end.

:O)

Princess Charlie

THE SWEETEST THING ON MY BLOG!

My passion for photography is just as about as strong as my passion for all things sugar! And while this is indeed a cake blog I just HAD to share this with you all.

When one of my oldest and dearest friends had a baby recently I knew I wanted to try my hand at a newborn session.

Here is this little angel at 2 and a half weeks old. She so well behaved and just slept and feed all day long letting her Mummy and I do all sorts of things to her!

How I love her so :O)

The Baker

All edible except the wires coming out of the 'wedding cake'

Lexi's Christening Cake

Well..........

For three years I have been wanting to do a cake I fell in love with on a website. Lexi (my niece) gets Christened today so for the past three months I have been so excited about doing the cake. I even spent an extra $50 on cutters from Canada.... and the day I went to put it all together I TOTALLY went off the idea!!!!!!!!!!!

This has never happened to me before. I am a PLANNER!!!!!!!!!!

So with less than a day to come up with a new design.... an extra 5 kilos of fondant as I changed colours of this cake halfway through.... here she is. LOL

Shoes, ribbon and bow handmade by me and they are edible :O)

Colin's Racing Car Cake

Our favourite Great Uncle Colin turns 77 today. He is a race car fanatic. I based the cake from a design out of the Planet Cake book. I added my children into the other cars to race their GREAT GREAT Uncle who they adore :O)

For The Super Princess

Read about Ava HERE

For Georgie

So today I am a cake maker to The Stars ... well a star's mother-in-law :O)

Three years ago when I started 'getting into cakes' I remember showing a photo of my latest (photos I have since hidden as they were soooo bad!) creation to my darling friend Georgie (we met through work). She made the usual ooooh's and aahhhh's that supportive friends do and then casually dropped it into the conversation that her soon-to-be daughter-in-law also 'did' cakes. She told me that she had a website and when she got back to her desk she sent me the link.

When I opened it up I nearly fainted on the floor.... there before me on the screen was the one and only Peggy Porschen

Quite funny when I look back on it now. When I went to the UK on holiday in 2007 Georgie organised for me to go and spend the morning with Peggy at her studio in London.... what a thrill!!!! I even got to eat one of her cupcakes.... secretly I wanted to put it in by bag and take it home and keep it in a locked cabinet LOL

Georgie to this day remains one of my biggest supporters and it still drives her a little insane that I don't and won't do this for a living. I am meeting up with her for lunch today to celebrate her birthday and these are made especially for her.

Happy birthday my gorgeous friend xxx

Red Velvet

I have seen and read so much about Red Velvet over the past couple of years but I've never tried it!

One of the things I love about the 'Cake World' is the fantastic bunch of friends I have made! One of those super talented people Louisa shared this recipe for Red Velvet.

I made a quarter of the recipe and made my own cake flour (1 3/4 cups flour & 1/4cup cornflour). I often cut a recipe in quarters if I want to make a small amount (like for after school treats) cupcakes work really well for this. Halving her recipe will give you 18-20 cupcakes and I baked at 180c for 20mins.

The texture was really lovely and perfect with cream cheese frosting. Can't say it will become my all time favourite cupcake flavour but I am glad I have now tried them and this recipe is a keeper!

Louisa's recipe....

Recipe:
200 g butter, soft
460g caster sugar (fine sugar)
4 55g eggs at room temp (In Aust they are sold as 700g cartons)
45 ml red liquid food colouring
400 ml luke warm butter milk (heat in microwave)
500g plain flour (I didnt use cake flour)
25g cocoa powder (I used 22% cocoa solids)
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
1 1/2 tsp salt
1 1/2 tsp vinegar
2 tsp vanilla extract

Method:
Pre heat oven to 160 degrees fan
Line base & sides of 7.5cm (3") high 22.5 (9") cm round cake tin with heavy duty greese proof paper. I used one layer of paper.
Mix red food colour, vinegar,& luke warm butter milk.
Cream the butter first for approx 1 min
Slowly add the sugar, cream for approx 5 min. Add vanilla essence.
Add eggs one at a time, scraping down bowl after each addition.
Sift flour, salt, bicarb soda, cocoa & baking powder
Add sifted flour mix to creamed mixture alternating with the warm butter milk. Have mixer on low speed.
Remove bowl from stand & with a spatular make sure its all combined.
Pour batter into lined cake pans
Bake at 160 degrees for approx 50 min or until skewer comes out clean, turn cakes half way through cooking.
Remove from oven, stand for 15 min then turn out onto wire rack to cool completely.
Trim the layers, slice in half & fill with your fav icing.
Refrigerate for 1 hour before serving.

Note: 1 tsp is 5ml
eggs are 55g out of the shell
liquid food colour was used not paste.

Ruby's "Boots" Cake (Dora)

My gorgeous niece Ruby turned 2 today. She requested a "Boots" cake. For those of you without children or kiddos older than 5, Boots is a character from Dora The Explorer. I myself had to do some research!

Happy birthday sweet Ruby xxx

The World's Best Brownie?

Yeah I know BIG call!

Who doesn't love a Brownie!? Most people have clear preferences to how they like their brownies. I like mine fudgy and chewy... not moist and cakey. I have a REALLY sweet tooth and I came across this recipe a while ago and haven't found one I like better (although that doesn't stop me trying new recipes).

Be warned, it is not for the faint hearted..... or calorie counters!

(Recipe comes from a well known bakery here in NZ)

Pandoro's Chocolate Brownie recipe

100 g cocoa
200 g butter, melted
400g or 2 cups caster sugar
4 eggs
1 tsp vanilla
90 g flour
1 tsp baking powder
200 g chocolate chips

Sift cocoa into a large mixing bowl. Add melted butter, sugar, eggs and vanilla. Mix to a smooth paste. Sift in flour and baking powder, and then add chocolate chips. Pour mixture into a 20cm x 30 cm Swiss Roll pan. Bake in a preheated oven at 150 degrees C for 65 minutes.

Cool in pan

"Mum I forgot to tell you....

There is a bake sale at school."

I am thankful for

- over-ripe bananas sitting in the fruit bowl
- the last 2 eggs in the carton
- and left over flowers sitting in my cupboard!

Hello Kitty

It's my 'little' girls birthday next week. Tomorrow we are having a family get-together so we will celebrate and eat cake!

She asked for Hello Kitty, bright green & pink.

The photo above was taken about 13 years ago.... she will be turning 15 on 2nd June *sob* ... my baby girl is all grown up.

Happy birthday Mikayla xxx

Roses & Dots

Chris's Hunting Cake

It's been 6 months since I have decorated a cake. I get quite a few emails asking for tips and advice on cake decorating.... the biggest trick in my opinion is PRACTICE PRACTICE PRACTICE! Cake decorating (for me) isn't like riding a bike.... I was rusty and this cake kicked my butt LOL

This is for my lovely (hunting mad) husband who turns 39 tomorrow. Made with loads of love (a few swear words).

x

Daisy Cupcakes

These were ordered by my Mum and have now been delivered to the District Nurses who used to visit my Dad on a daily basis over the past three years.

District Nurses do the work that none of us could or would ever dream of doing. The care and compassion shown to my Dad was amazing. I am so thankful that there are individuals out there who respond to this type of calling in life.... they are truly special and remarkable people.

Butterscotch Chocolate Chip Cookies

Today was a housework catch-up day... until I got an email from Chelsea (a New Zealand sugar company). Thought the idea of adding a pudding mix into a cookie sounded interesting! http://www.chelsea.co.nz/

I either need to go on a baking ban, or hire a maid...

Instant Pudding Biscuits

***Please note: the recipe on their website didn't mention the egg in the method so I added it after creaming the butter & sugar.

Ingredients
150 g butter
3/4 cup Chelsea White Sugar
1 egg
1 packet (70 g) instant pudding - any flavour will do but our favourite is butterscotch
1 1/2 cups flour
3 tablespoons cornflour
1 teaspoon baking powder
1 cup sultanas or chocolate chips

Method

Preheat oven to 180°C. Line an oven tray with baking paper.

Beat butter and sugar together in a bowl. (*I beat in the egg here). Add the dry ingredients and sultanas or chocolate chips. Roll into balls and flatten with a wet fork on the prepared tray. Make sure they do not touch each other and allow a little room for expansion. Bake for 15 minutes. Cool on a wire rack and store in an airtight container.

* I got 36 cookies

Anzac Cookies

Anzac Biscuits/Cookies

New Zealand and Australia share a tradition of Anzac Biscuits. Both countries claim to have invented them, but Anzac Biscuits are similar to many other older biscuit recipes that are designed to produce crisp, hard and nutritious biscuits that keep well.

One of the food items that women in both countries sent to soldiers during the First World War was a hard, long-keeping biscuit that could survive the journey by sea, and still remain edible. These were known as Soldiers' Biscuits, but after the Gallipoli landings in 1915, they became known as Anzac Biscuits. Soldiers themselves may have made a similar form of biscuit from ingredients they had on hand: water, sugar, rolled oats and flour.

The traditional Anzac Biscuit is hard and flat - ideal for dunking in tea and then eating. During the First World War, some soldiers used broken biscuits to make a form of porridge to add some variety to their diet.

Over the years, softer and chewier versions of the biscuit have appeared. There are many recipes for Anzac Biscuits. Common to most is the inclusion of rolled oats, coconut, butter and golden syrup. Eggs almost never feature. This may be because eggs were in short supply during the First World War. Many varieties of biscuit do not have eggs, however, and like Anzac Biscuits rely instead on chemical rising agents such as bicarbonate of soda (baking soda).

GIANT Anzac Biscuits (Cookies)

Recipe from Taste Au

Makes 8

Ingredients
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
125g butter, chopped
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda

Method
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Sift flour into a large bowl. Stir in oats, coconut and sugar.

Place butter and golden syrup in a small saucepan over medium-low heat. Stir until melted. Remove from heat. Combine bicarbonate of soda and 2 tablespoons water in a small bowl. Stir into golden syrup mixture (mixture might become frothy). Add immediately to flour mixture and stir until well combined.

Roll mixture, 1/4 cup at a time, into balls. Place 4 biscuits on each baking tray. Flatten to about 12cm (diameter) round, allowing room for biscuits to spread. Bake for 15 to 18 minutes, swapping trays after 10 minutes, or until biscuits are golden. Allow biscuits to cool completely on trays.

These are crisp Anzac biscuits. If you prefer them chewy, flatten biscuits to 10cm (diameter) rounds and reduce cooking time by 1 to 2 minutes.

**I halved most of the mixture and made smaller cookies, which I baked for about 12mins.

***My husband rated these as the best EVER.

Lest We Forget

"They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them."

The date, April 25th, marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.

In 1915, in World War I, the Australian and New Zealand Army Corps (ANZACs) landed on the Gallipoli Peninsula, with the objective of removing Turkey from the war.

However, the bold plan failed, and troops were withdrawn after eight months of stalemate, heavy casualties suffered by both sides. Over 8,000 Australian and 2,700 New Zealand soldiers died.

News of the landing at Gallipoli made a profound impact on Australians and New Zealanders at home and 25 April quickly became the day on which they remembered the sacrifice of those who had died in war.


The Poppy

Poppies have an enduring association with Anzac Day, dating back to the 1920s. Throughout New Zealand, people of all ages wear a red poppy as a mark of remembrance for the men and women who have died in the course of service for their country. Poppies made of light cloth or paper are also woven together to form wreathes which are laid at war memorials up and down the country.

The poppies are a vivid reminder of the sacrifice - the blood lost - in war. The connection between red poppies and fallen service personnel has its origins in the Napoleonic Wars of the early nineteenth century; red or Flanders poppies were the first flowers to bloom over the graves of soldiers in northern France and Belgium.

It was in the same region - the Western Front - a century later that red poppies were once more associated with those who died in war. Canadian medical officer John McCrae penned the famous and moving lines

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved, and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

— Lt.-Col. John McCrae (1872 - 1918)

Decorating Cupcakes Has Never Been Easier!

A few weeks back I posted this picture of cupcakes I had made, decorated with the gorgeous cupcake toppers my friend Glory in the USA had sent me.

Glory has finally buckled under the considerable pressure to start up an online store so we can purchase her wonderful creations.

Australasian customers can go here: The Cupcake Courier AU (Loads of other cupcake goodies to tempt you too!)

For the USA & Rest of the World, check out her Etsy store: Glory's Store

For Natalie

Crystallised Violas

It was my Father-in-Law's birthday today. My Chocolate fudge cupcakes are a family favourite. I have been wanting to crystallise some flowers for cupcake toppers for a while now. I think they look quite sweet.

I now have about 24 plants in my garden to give me a good supply. These are Violas and they come in the most stunning array of colours.

Make sure you get the spray-free variety from your local plant shop, brush with egg white, sprinkle with a little caster sugar (I added a tiny bit of edible glitter to my sugar) and leave to dry.

Love Buns :O)

Straight out of the oven, still steaming, just glazed.... first time making hot crossed buns. Did half with hearts for the kiddos after school treat.

Recipe from Taste.AU

Ingredients
1 1/2 cups (375ml) warm milk
2 tsp (7g/1 sachet) dried yeast
1/4 cup (55g) caster sugar
60g butter, melted
1 egg, lightly whisked
4 1/2 cups (675g) plain 00 flour
1 tsp salt
3 tsp mixed spice
1 cup (170g) sultanas
1/4 cup (45g) currants
1/4 cup (50g) mixed peel
1/3 cup (80ml) cold water
1/2 cup (170g) apricot jam

Method

Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside in a warm, draught-free place for 10 minutes or until frothy.

Combine the milk mixture, butter and egg in a jug and whisk to combine. Combine 4 cups (600g) of flour, salt, mixed spice and remaining sugar in a bowl. Add the sultanas, currants and mixed peel and stir to combine. Make a well in the centre. Pour in the milk mixture and use a wooden spoon to stir until just combined, then use your hands to bring the dough together.

Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel and place in a warm, draught-free place for 1 hour or until dough doubles in size.

Preheat oven to 200°C. Grease a 23cm square cake pan. Punch the dough down with your fist. Turn dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and shape each portion into a ball. Arrange dough portions, side by side, in the prepared pan. Set aside in a warm, draught-free place for 30 minutes or until dough has risen 2cm.

Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place in a small plastic bag and snip off the end. Pipe a continuous line down the centre of each row of buns, lengthways and widthways, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180°C and bake for a further 20 minutes or until golden and cooked through (buns are ready when they sound hollow when tapped on the base).

Turn onto a wire rack. Place the jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until jam melts. Strain through a fine sieve. Brush hot jam over the buns. Serve warm with butter, or toasted.

Notes & tips
Note: Also known as baker's flour or strong flour, 00 flour is a super-fine grade flour, traditionally used to make pasta or bread. The gluten content is higher, giving bread its chewy texture. It is available from supermarkets and delicatessens.
Variation: To make chocolate hot cross buns, replace 1/4 cup of flour with 1/4 cup of cocoa, and replace the sultanas, currants and mixed peel with 250g of chocolate chips.

Glorious Cupcakes

These gorgeous cupcake toppers where made by my friend Glory who lives in the USA. I have been pleading with her to open her own online store, she makes THE most amazing creations... and the prettiest cards I have EVER seen!

Bakers’ Best Friends

I get loads of emails asking advice on baking, recipes and equipment. While working, baking and looking after my family I don't always get time to answer in detail so I have decided to try and make a regular post on my blog to share some of my favourite tips/recipes with you.....

Equipment & Tools

Whether you’re an avid baker or just enjoy having homemade treats on hand for your friends and family, there’s no harm in making sure you have the appropriate cookware sets and bakeware available to you at a moment’s notice. As baking is considered more of a science than cooking, it’s helpful to keep a great set of measuring cups and spoons on hand to ensure your baked dish has the correct proportions and will cook through evenly. Furthermore, you can never have too many mixing bowls for complex recipes that require special blending instructions or indicate that specific ingredients need to be kept separate.

Depending on your experience, dough may be one of your most basic ingredients that you have to prepare for each dish. Whether you roll out mounds of dough once per day or as little as once per month, it’s never an easy task if you aren’t equipped with a quality rolling pin that does a great job every time. In addition, it’s a smart idea to splurge on a hand or stand mixer from KitchenAid that ensures a good blend every time you use it. Investing in low-quality baking basics will leave your oven running for more time than you wish as you’ll be spending extra time rolling, blending, and mixing.

To add versatility to your baking experience, consider purchasing a variety of different shaped baking pans that include the basic shaped pans like rectangular, square and round. This will give you the versatility you need in the kitchen to keep up with all of your delicious recipes whether you’re making a side of cornbread, a pie for dessert, or breakfast muffins. If you’re a cookie connoisseur, the top bakeware items on your list should be a reliable baking sheet and durable cookie cutters that will make clean cuts in your baking designs. Plastic baking sheets typically are more expensive than dishwasher-safe aluminum ones but are easier to roll on and are less sticky when coming in contact with cookie dough. In contrast, shop for metal cookie cutters as this sharper material provides a cleaner cut and truly defines the shape of your cookie.

Happy Baking :O)

Jammy Dodgers

(Taste NZ Magazine)
Makes 16-20

250g butter, softened
125g caster sugar
1 tsp vanilla extract
1 egg yolk
375g plain flour, sieved

200g raspberry jam
juice of 1 lemon

Beat butter and sugar until pale & creamy.

Add vanilla and egg yolk and beat until just combined, then gradually stir in flour until the mixture comes together.

Wrap dough in plastic wrap and chill in fridge for 30mins.

Preheat oven to 180c fanbake

On lightly floured surface roll the dough out to about 3-4mm thick and cut into 8cm rounds. Use a small cutter to remove the centre of half the rounds. Re-roll and cut out trimmings.

Bake in preheated oven for 10-12mins or until lightly golden. Transfer to cooling rack and leave to cool.

While the cookies are cooling, put the jam and lemon juice into a saucepan and heat it until it just comes to the boil, reduce and simmer for 2-3mins, then remove from the heat. Spoon about 1 tsp of jam over each of the whole cookies and top with cookies who have had the centre removed.

Store in an airtight container. Dust with icing sugar to serve.

Butterfly Cupcakes

Little sponge cupcakes filled with the most delicious lemon curd, whipped cream & topped with 'butterfly wings' and a dollop of jam.

Thank You Cupcakes

Mocha Fudge Cupcakes

Sweet Valentine

I guess these guys got to give chocolate & roses all in one go! :O)

"Mwah Mwah!"

Wishing you a happy Valentines Day xx

Baby Shower Cupcakes

Cupcakes made for my lovely neighbour Odette who is having a baby shower for her daughter Rachael today.

Chocolate fudge cupcakes topped with milk chocolate frosting

Merry Christmas!

All my cakes & cupcakes are finished for 2008. Once again my family and friends have kept me busy this year!!!

I have been flat out in the last month putting together Christmas Baskets. This year they contain Christmas cakes, relish, cookies, preserves, baby Christmas mince pies and my homemade vanilla extract.

I wanted to take the opportunity to wish you all a Merry Christmas... hope it is a very happy and safe one for you all.

Kathryn :O)

Little 6 inch fruit cakes


Homemade Vanilla extract

Rhubarb & Vanilla bean Christmas mince

Christmas mince gift boxes

Homemade relish

Homemade Chilli Jam

Christmas Chocolate Cookies

Ben 10

Happy 5th birthday Mclain!

Molly's 'Barbie' Doll Cake

Chanel Makeup Bag #2

A 'Grown-Up' version of the last Chanel Makeup Bag Cake.... for a 60th birthday

Again all accessories are handmade and edible

Penrhyn's Chanel Makeup Bag

All Make up is hand made and edible

Custom Made Kiwiana Cookies

These wonderful cookies were made by Bex from "Consumed by Cake". They are so special that I wanted them to grace my blog for all of you to see.

Bex lives in the UK and runs her own cake business. I was fortunate to connect with her through a cake group.

Over time she has put together some wonderful cake and cupcake creations that you can't help but admire. However, for me, it has been her cookies that have proved to be one of those rare, irresistable art treasures that fascinate you with their detail.

My brother and his family live in the UK which is such a long, long way from NZ so I don't get to spoil them with personalised cakes and goodies on their special days. As a way to do something very special for them, I approached Bex to create some custom cookies based on a Kiwiana (things special to us New Zealanders) theme.

What she has put together is nothing short of incredulous!!! I'm thrilled with the cookies. I know my brother, sister-in-law and my gorgeous wee nephews will be blown away with this gift. My brother’s a chef so he'll definitely appreciate the workmanship and technical skill involved in making these gems.

Although my brother is not one to openly express emotions I expect his eyes to moisten a little as he stares at these cookies thinking about family and New Zealand.

Every New Zealander living overseas feels very special and hugely homesick when someone sends them a piece of New Zealand in the form of Kiwiana.

Thank you Bex for this wonderful way to tell my brother and his family that we love and miss them.

You can see more of her work and place orders through her website. www.consumedbycake.co.uk

Brooke's Farm Cake

Tramping Hiking Cake

Happy 60th Birthday to Brian... owner of Bushline Lodge http://www.bushlinelodge.co.nz/

Kirstin's Birthday

Birthday Gift:

Boxed cupcakes
Homemade Vanilla Extract
Cupcake Card

All made with love by little old ME :O)

Coconut Ice

Nana's Gift Box

Barry's Western Cake

Natalya's Ballerina

Uncle Colin

Fleur

Sports Cupcakes

Georgia's 5th Birthday

My darling little niece Georgia turned 5 on the weekend. Georgia lives in Ballina NSW so I wasn't there to celebrate with her and make her cake :O(

Georgia's Mummy (my SIL) came and saw me when I was in Sydney last week. We made these little 'funky figures' on my Planet Cake course so this went home with my SIL with strict instructions on how to put the cake together. I think I made my poor SIL sick with nerves with all my 'do's and don'ts'... but I think she did a fabulous job... maybe we have another cake decorator in the family!?

Happy Birthday Georgia... with loads of love from Aunty Kathryn xxxxx

Emma's Birthday Cupcakes

Mini vanilla cupcakes with a standard size customised cupcake for the birthday girl.

VW Car Cake

Just got back from a week in Sydney. While there I attended the Novelty Masters Course at Planet Cake. Planet Cake car cakes are a minimum of $1,000au.... I now know why!!!!

It was so incredibly technical as this had to be to scale of the real thing. I learnt heaps... especially NEVER to take a car order LOL

Great bunch on the course too, look forward to staying in touch with them :O)

Chocolate mud cake, with chocolate ganache covered in fondant. All edible.

First Up Best Dressed

Cappuccino Dream

Customised Cupcakes

Welcome Baby S

Ruby's Cupcake Cake

Fairy Teacups

Herceptin Fundraiser

Sarvs needs to raise nearly $100,000 for her cancer treatment.

Please check out her blog, forward the blog to your friends and give if you can :O)

http://fundraiser4sarvs.blogspot.com/

Tri Colour Cupcakes

Balloon & Frangipani Cupcakes

Roxy Jeans Cake

Dogwood Cupcakes

Dogwood 80th

Cupcakes For Sarvs

Sarvs is fundraising for her Cancer treatment. Please visit her blog, offer support and donate if you can. :O)

http://fundraiser4sarvs.blogspot.com/

Glen & Claudine's Wedding

Tayla's Mermaid Cake

Max's Pirate Cake

Tracey's Boob Cake

Space Cake

My New Cupcake Blog

www.babycakesnz.blogspot.com

Winnie The Pooh & Tigger

For Breast Cancer Awareness Month

$93,000 has now been raised to pay for Maara's Cancer Treatment

Time to celebrate!

Georgia's Train Cake

For a little girl who loves trains.

Handbag Cupcakes

Kelcey's Lolly Cake

Rugby 21st Cake

Isolina

Tapa Cupcakes

Chocolate Frangipani Cupcakes

Soccer Cupcakes

Frangipani Cupcakes

Superhero Cake

Superhero Cupcakes

Sugar and Spice

Ribbon Rose Cupcakes

Cake Raffle Winner

Winner of the second cake raffle. Poem written by his family... happy 65th Mr Heath!

Joseph's Soccer Cake

Ballerina - closeup

Olivia's Ballerina

Judith

Maara's Birthday Cake

Boogie Boarder

Butterfly Cake & Cupcakes

Thomas's Train Cake

"Never has a birthday cake looked so good,

tasted so sweet or been for such a good cuase.

Thank-you! "

($400 was donated to Maara's Herceptin fund)

A huge thank you to Thomas's parents who ordered their son this train cake for his birthday.
Happy 1st birthday to the gorgeous Thomas :o)

Pink Gift Box

Finn's Train Cake

I am hardly ever satisfied with my cakes but I have to say I really love how this turned out. It was 12 hours+ in the making NOT including the baking :)

Happy birthday Finn

Train cake side view

Train Cake side view

Star Cake

Little Ali turns 2 today and is having a star themed party

Go-Karting Cake

Ryan's birthday cake is the first "Cancer Cake" to be sold. a big thanks to Steve & Jane who donated $100 to the MAARA TOLEAFOA HERCEPTIN FUND :)

Turntable Cake

One of my stranger requests.... made as a leaving gift. I was asked to put the recipient of this cake in his school uniform (Auckland Boys Grammer) and the other two are his direct reports.

Treasure Chest

Teddy Bear Cake

For a little boy named Psalm celebrating his first birthday.

Tiffany Gift Box

Polka Dot Handbag

Teacher Cake

This was given to a teacher from a little girl who was graduating primary school

Playstation

Rose Cake

Handmade icing roses

Molly's Cake

Miss Ewe!

This is a great farewell cake :)

Halloween Witch

Louis Vuitton Handbag Cake

Surfer

Toilet roll cake

Sleepover Cake Top View

Sleepover cake

Everything is edible

Chanel Makeup Bag

Castle cake

Knights & horses are toys but the dragon is made out of icing and is edible.

iPod Cake

Golf Cake

Made for my Mother-in-law's birthday

Boat Cake

This lovely couple had been out on their boat a few weeks before I was asked to make this cake. They had a whale swim along side them for about 20mins and he would come up to the surface and spray them with water.... how magical!

Mr Frog

Prince Charming

Daisy Wedding Cake

Pergola, flowers and wedding figures all hand-made from icing.

Suitcase Cake

For the happy traveller

Butterfly Cake

A butterfly for a little girl called Summer who was turning three.

Baby Cake

This cake was made for a woman who was leaving work to study fulltime to become a midwife... hence the "to a life of miracles"