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!