This simple cake is also decorated with Swiss buttercream, my frosting of choice. The borders are single pearl, and the piping is a simple vine. A beautiful assortment of fresh pink-hued flowers is arranged on top.

This is a cake that I made at the restaurant for a wedding in May of 2007. It is what I call the "perfect wedding cake" in terms of dimension. A 14" bottom tier topped with a 10" and then a 6". It is iced in Swiss buttercream and decorated with simple scroll work and pearled border. There is a monogram in the center of the middle tier. The flowers are made of gum paste.

Welcome

Welcome to my online collection of cakes. I have been decorating all types of cakes for about 6 years now. This group of pictures is only a starting point for what I can do. I am open to all manner of design...if you can dream it, I can create it.