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Where are my Halloween lovers? This week I have a super cute and simple Halloween cake for you all!

The plan for this cake began with the fault line cake trend that has been circling lately. As with all new cake trends, I have of course been dying to try this technique! Halloween seemed like the perfect time to do so, and lucky for me, there didn’t seem to be many Halloween theme fault-line cakes out there just yet.

I won’t be lying when I say I was winging it a bit on this cake! I thought, how hard can it be? I know those are famous last words, especially in *my* bakery, but I went for it anyway.

The best part about this cake was that I remembered to take photos along the way so I can share it with you!

The first step, as always, is to stack and fill your cake. Although I normally don’t feel it necessary, I went ahead and crumb coated this cake as well. After applying the crumb coat, chill the cake for 10-15 minutes.

Using an offset spatula, apply a thin layer of black royal icing around the center of the cake. I used a bench scraper to smooth the line as thin as possible without exposing the cake underneath.

Next, grab your favorite sprinkle mix! Using your hand, apply the sprinkles all over the black buttercream while the buttercream is still room temperature and uncrusted. Try to cover most of the buttercream with sprinkles, but it doesn’t need to be completely perfect.

The next step is to apply our main buttercream layer. I created the perfect halloween green using a mixture of avocado green and electric green. After icing the top like you normally would, you will need to spoon some into a piping bag and pipe the border around your black/sprinkle mixture, both the top and the bottom.

Then you can uses the same piping back to fill in the rest of the buttercream around the cake, and smooth it with a hot bench scraper.

The line around your fault should be jagged… the more jagged the better!

Next you can go back in and apply eyeballs or any larger sprinkles you would like to include. I didn’t apply them with the rest of the sprinkles because I did not want them to interfere with my smoothing by sticking out too far.

The next step to creating this adorable spooky cake is to apply some drip to the tops and bottom of the fault line.

The final thing to add to this cake is some piped dollops of buttercream and sprinkles on the top! So easy!

I hope you enjoyed this cake, my friends! It really is a super easy design that will wow your guests. Below is the YouTube video I created on the making of this cake…. enjoy!

xoxo,

Supplies you may need:

Two and a half years between blog posts isn’t so bad, is it? (I’ll keep telling myself that).

Hello, my sweet friends! Welcome to my BRAND NEW WEBSITE! Do you love it as much as I do? Please take a moment to poke around! I am so excited for the new look of Cassie’s Confections and hope it is as pleasing to your eyes as it is to mine.

The timing is wonderful, as I have a fantastic cake to share with you all today!

You may or may not have seen this little teaser that I posted on social media last week:

Indeed, I was making a pizza. But don’t let the taste of cheesy, meaty, tomato-y goodness start to fill your mind and your mouth… this pizza was made entirely of cake and sugar!

I am a true pizza lover, just like the little boy I created it for (my son), but I have to say that I was not one bit disappointed as I bit into this deliciousness. I have often found that cakes resembling food or other objects are not quite as tasty, as they are created using tons of fondant and other decorating items from the cake world, and less of cake. But this was *delicious*! It’s a win!

I think we all love a good food cake. Take this one for example, by the talented Laura Loukaides.

AMAZING!

So when I decided to take on a food cake, I knew it was going to have to be as realistic looking as possible. When my goal is realism, I definitely don’t pull up images of what other people create. Instead, I use all REAL images of the item I am creating, and sometimes even the actual item itself. I try to use actual objects or tools that would be used in the making of the real item as well, or at least create a similar effect.

I think my final product definitely achieved what I was going for! The most common comment I heard was “it looks so real!”. Mission accomplished.

If that doesn’t make you hungry for pizza then I don’t know what will!

The best part about this cake was that, although it was thin enough to look realistic as pizza, it was a thick enough amount of actual cake to be absolutely delicious. The boys devoured it!

Although the pizza itself was 13″, our party was pretty large, so I decided to make a pizza box cake as well. It included fun touches like the birthday boy’s name and a realistic looking label to select topping choices.

This added such a fun touch to the party! So many people didn’t realize it was cake until it was cutting time. Any idea what sort of tool we might have used to cut the cake?

A pizza cutter!

I hope you enjoy this cake! I have created a full tutorial on how to create this simple pizza cake on my YouTube channel. You can also watch it below. 🙂

Thank you so. much for stopping by! Leave me your thoughts in the comment section!

xoxo,

Tools you may need:

I could eat, sleep and breath cakes these days, and one of my very favorite aspects is the amazing and fun themes that my clients bring to me! From vintage rose first birthdays to sharks & strawberries (my adorable nephew’s choice) to pinwheels.

This week I was so thrilled to create a “Two Wild” themed cake! My incredibly fun returning customer wanted a jungle-themed cake using animal prints and black lace of some sort. She wanted it to be a bit more sophisticated than childish. This criteria was both incredibly fun and exciting, and also a little nerve-wracking! Animal prints can definitely be misused!

In continuing with my mission to discover my own style, I chose not to search online for examples (and to peek at the examples she sent me with squinty eyes). As I often do, I laid down on my back, closed my eyes and drew a picture in my head.

I still felt a bit unsure of the picture I had in my head, so I sketched it out just to make sure it was balanced.

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Thank goodness I can decorate a cake better than I can sketch, {and this particular sketch was done in haste and not meant to be seen} because the cake turned out much to my satisfaction!

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I used edible lace throughout this buttercream cake {I will link to the lace and mat below}, as well as wafer paper, fondant, edible glitter AND icing sheets.

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In order to respect my customer’s wishes for a buttercream cake, I chose to apply the fondant decorations in a way that would be easy to remove – note on the bottom tier {in the photo above} that the fondant is attached loosely, separated from the cake by the lace and only attached at the base.

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Lastly, McGreevy Cakes‘ wafer paper pom tutorial got me started on my wafer paper fan flowers, although I had to find my own way once I realized her amazing tutorial would not look so great with my one-sided printed paper.

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Below is a video of how I ended up creating my simple fan flowers!

Have a wonderful week! I would love to hear your comments!

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Tools used in this project:


Happy Labor Day, all!

I just wanted to leave you with photos of this mouth-watering semi-nude chocolate drip cake that I created for our own barbecue!

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This cake is pretty straightforward: chocolate upon chocolate upon… chocolate. 🙂

I also created a video of its creation. Enjoy!

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Supplies used in this project:

This week a lovely couple celebrated their union in a gorgeous setting in Golden, Colorado, and I was so amazingly lucky to create their wedding cake!

As I walked into the venue, the gorgeous and romantic setting took my breath away for a moment. With stunning iris details everywhere and an atmosphere of pure excitement and happiness, I had the cake decorator moment… the one that is a perfect mix of relief and excitement – the one where I knew my cake was a success and would fit right in to this beautiful setting.

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This buttercream cake started with a design that the couple loved by Cake My Day, and evolved from there with some color and detail changes, as well as an added tier.

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It contained four tiers, each sized at 12 inches, 9 inches, 6 inches and a 4 inch anniversary/honeymoon tier, and stood over 22 inches tall with the gumpaste peony-style fantasy flower on top. The silver leaf edges on the flower added that special something.

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The lone iris tier was an eye catcher for sure, with it’s gorgeous color, edible diamonds and piped scroll design.

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The bottom tier was a labor of love… nearly 38 inches around of handmade fondant ruffles.

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I enjoyed every moment of this cake! Wishing the very best and many years of true love to Erik & Allie!

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Tools used in this project:

Online classes that I found useful for this project:

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