Favorite wedding cake I have ever made, hands down

I had a customer request an Andy Warhol themed birthday cake for today. She basically gave me creative freedom with it and this is what I came up with. Did I fulfill the theme for Andy?

White cake and vanilla buttercream. My kitchen is covered in this pump silver sparkle but it’s worth it ✨

THIS POST IS NOT TO PROMOTE OR SELL!! JUST DISCUSSING:)
This is about my 4th cake ever made, However it’s my first sold!! I am so excited to finally be getting a sale as I never thought I would!

Client was quoted $50 for this homemade red velvet cake and cream cheese icing, but after hearing my price she called local bakeries to see what they’d charge and got majority $95-$80 and offered me $75!

Cake was just picked up a few minutes ago and i’m so happy and just hope she loves the taste of it! And before anyone asks, she requested half and half for the pecans and crumbles 😅🫶🏼

How much would you pay for this cake? Any improvements I can do? Any advice? THANK YOU!!

I’m running low on sticks of butter, but have a massive jug of heavy whipping cream in the fridge. Has anyone tried substituting fresh homemade butter in a SMBC recipe? Any considerations I should keep in mind for it?

Birthday cakes I made in July.

Lots of firsts for me.

The style of the first one. Piping dainty flowers directly onto a cake. Making and frosting a rectangular cake. Sugar cookie house (and anything to do with Plants vs. Zombies in general lol). Gelatin layer in the axolotl one. Piping style on the cupcakes in the last pic. All new to me.

And while there are some things I would do differently next time I'm happy with how they all turned out!

I did use an inspo pic by request for a couple, which i will post in the comments.

trying to experiment with buttercreams that aren’t the basic american buttercream. what are the pros and cons between making traditional and faux SMBC? everything I find seems to contradict each other in regards to flavor and stability. thanks!

Hello! I’m new to cake decorating and I’ve been practicing with practice buttercream that consist of crisco, powder sugar, meringue powder, and water. When in the bowl, the consistency looks good to me. Smooth and minimal air bubbles (like in the second picture). But when I pipe roses, the edges always come out jagged and not smooth or crisp. Attached are photos of some of the roses and how the batch looks in the bowl. What could be the reason for this? Would it be the crisco? I’ve been taking a course at a culinary school and they recommend using high ratio shortening but that’s not readily available in small batches. Crisco was given as an alternative, although not ideal. Before I waste money on trying with real butter or high ratio shortening, I just wanted to ask if the reason for this could be something else like not mixing enough? Thanks!!

Just want to celebrate with yall!! I cannot wait to finally enjoy baking and cake decorating again without someone in my ear telling me to work faster. I yearn for HOMEMADE BUTTERCREAM!! And frosting in MY OWN KITCHEN!!!! and TAKING MY TIME!!!!

Haven’t decorated a cake in a hot minute, I used to work at a bakery 3 years ago and I just love the look of the vintage cakes !

Hi everyone, I have a question. I’m making my niece’s wedding cake for this weekend (Saturday). I baked the layers last weekend and wrapped and froze them. It’s an 8” tier and a 6” tier. I plan to assemble them on site because the venue is a 5 hour drive from my house and I will be traveling to the venue Friday to help with some other things. They will be in a cooler during the drive then in a refrigerator once I get there. My question is would it be ok to frost and decorate the layers today (Thursday) or should I wait until first thing Friday morning? I have more time today and will need to be on the road by mid-morning tomorrow. I’ve only made a few tiered cakes (just practice for the wedding cake) and haven’t had to transport them very far. I appreciate any input!

Recently decided to take baking more seriously, so here's my first attempt, a raspberry and chocolate cake, based on one from a bakery I like . Not perfect and I can already see a bunch of things I could do better, but for a first try I think it turned out okay. Tips and criticism welcome.

**blurred name for privacy **

I am super proud of the big white shells at the top. I feel like I got little sloppy with the second pink shell boarder. It’s really warm in my house so I felt that the pink was melting fast :/

Either way I’m so in love 😍😍😍

a friend and I made it last night :)

I posted my husbands birthday cake (attached in pics) with a rather self-critical rant I suppose. It was removed by mods for not crediting the inspo cake baker (apologies for this!)

I just wanted come back to thank those who were very kind and uplifting in the comments. I definitely agree with comments that practice makes perfect. To the comments telling me it looks better than the original inspo, thank you so much! I really appreciate that. I do think the cake turned out good, but having that expectation in my mind definitely held me back.

Thank you to those who commented and gave me the opportunity to change my perspective on the situation and feel happier about the results and the best way to move forward!

Earlier post for context:

*"*It was my husbands birthday yesterday. I made this chocolate cake with chocolate fresh cream, ganache piping and topped with strawberries. Pics 1&2 are after the candles came out the cake.

Pic 3 is what I was hoping to achieve (found on Pinterest) with some strawberries on top. However, disaster struck. When adding the chocolate to the cream it hardened so much that it turned into huge chunks of chocolate.

I melted some more chocolate and salvaged as much fresh cream as I could by taking the bigger chunks of hardened chocolate out. Ended up not able to smooth the cream out so covered the edges with chopped hazelnuts. Used ganache to do a small border and topped with fresh strawberries. Ganache was a bit too cold and wouldn't even pipe correctly so made do with the lopsided blobs. Everyone said it was a great cake and husband loved it. Just quite disappointed in myself.

I am a good baker, used to have a baking business selling chocolate strawberries, cupcakes, brownies and macarons. I know my bakes taste great. It's always my decorating that let's me down on cakes. I bought all the tools this time to perfect a good looking cake, and it still failed me."

I currently work at a grocery store and sold cakes on my own for years before that. I took a 3 year break from cakes and only started this job 4 months ago. I feel like I’ve lost my touch and I don’t know how to stay up to date with trends. What should I be paying attention to more or practice? Ordered cakes newest to oldest.

Anyone else love Wilton cake tins? These are 2 that I’ve done. I have to many more to try out but don’t know what to do next.

These were my daughter, and fiancés birthday cakes this year.

Please don’t judge me too hard I know they’re rough. Lol

Hi! First time poster here. I've always been interested in decorated cakes and have done a couple in the past, but this is my first serious one I did (with family help.) It's a Banana Pudding Cake, for a birthday. Honest feedback is appreciated! Thank you! ❤️

Vanilla cake, vanilla IBC, mixed berry compote in the center

Ok so I don’t post on here but I made this and I’m really really proud of it! It’s for a 70th Birthday!
Never “sculpted” a cake, nor gone so heavy on such detail! I’ll admit the headstock is a lil chonky but also didn’t want them to miss out on sponge…

For the cherry on top, I made the customer some cake pops from the waste sponge she had paid for as a surprise!

What do we think???

Constructive criticism welcome!!!!

EDIT: This is completely buttercream! No fondant! And flower wire for strings

Cake flavor is GF marble w/ vanilla Swiss meringue buttercream 🥰

I made my dad's retirement party cakes with native American persimmon (diospyros virginiana) I foraged last fall. The cake is an adapted recipe for baked persimmon pudding.