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What's a Wreck?

A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.

Now, don't you have a photo you want to send me? ;)

- Jen

Entries in Sunday Sweets (507)

Sunday
May062018

Sunday Sweets Kicks It Old School

Let's talk piping, peeps.

Because nothing shows off a baker's talent - or makes our jaws drop - quite like this business right here:

(By Finespun Cakes)

That's a style known as Lambeth, named for Joseph Lambeth, who popularized it back in the 1930s.

 

You'll know a Lambeth cake by its over-the-top frills and use of overpiping, which creates all that fabulous detail and depth:

(By Rosebud Cakes)

 

Of course Lambeth cakes are a bit old-fashioned now, but never fear, piping purists! Some bakers are doing their darndest to bring Lambeth to the next generation, with STUNNING results:

(By Aniko Vargane Orban)

No words. Only grabby hands.

 

Or how about this one?

(By Cakeium)

Check out those crisp clean lines! And still all hand-piped. AH-mazing.

 

While we're throwing back to classic cake skills, let's talk Oriental Stringwork.

(By David Cakes)

This gravity-defying sorcery is achieved with Royal icing, which hardens to a porcelain-like consistency. Believe it or not, that net is handpiped icing, y'all. HAND-PIPED ICING.

 

Bakers are using string work in modern designs now, too, which makes me so, so happy:

(By Pauline Bakes The Cake)

See how the filigree section stands out from the cake?

 

And note the hanging borders on this black and white number:

(By KupKake Tree)

I'm all about that middle tier with the flower, though. Soooo pretty.

 

Oh! And these colors!

(By Cake Decor India)

I never knew how much I needed this color combo in my life, you guys. SO GOOD.

(Btw, to achieve those upward loops? The baker has to turn the cake upside down. Mad skillz, my friends.)

 

Here's one so perfect you'll swear it can't be cake:

(By SifBeth)

See those tiny, TINY lines all around the border? HAND-PIPED.

 

Jumping back to a Lambeth style for this oh-so-sweet number:

(By Craftsy member FlourSugarButtr)

Another fantastic color palette, and don't be fooled by how smooth those ropes are; the base may be fondant, but all the piping is, well, PIPING.

 

And one final Sweet for now:

(By Beyond Buttercream)

Bakers, you are KILLING it with the color choices today. Rock on with your bad selves.

And the rest of you, look closely at those chained string borders. HAND. PIPED.

Hope you guys enjoyed our little glimpse into modern cake mastery! If you're interested, I highly recommend Googling both "Lambeth" and "Oriental Stringwork", because there's so, SO much more than I could show you here today.

Happy Sunday, and happy browsing!

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.

And from my other blog, Epbot:

Sunday
Apr292018

Sunday Sweets: Flowery Praise

Today? No sculpting. Just beautiful cakes-that-look-like cakes, plus gorgeous sugar flowers.

LET'S DO THIS.

(By Cakes by Mifa)

Those soft ombré ruffles are like a dream vacation for my eyes. Ahhhh. And isn't it amazing how that one sugar branch makes the whole cake?

 

I love how the lilies pop on this monochromatic number:

(By Dream Cake Factory)

Like a line drawing come to life!

 

I've seen wedding cakes modeled after the bride's gown, but here's a first for me: one that matches the Flower Girl!

(By HapiCakes, now renamed Hazel Wong Cake Design)

Ah! So perfect!

 

The baker calls this next one "coffee and cream":

(By Marlene of CakeHeaven)

Fantastic brush embroidery on the flowers, and those soft ruffles & flower sprays are putting the "chic" in "shabby chic."

 

Or, for a more modern look:

(By Ames Cake Creations)

If this were an art exhibit I'd call it, "Flower, Deconstructed." So cool!

 

And if you really want to amp up the drama:

(By White Rose Bakery [now closed], via The Perfect Palette)

It doesn't get more timeless than this! Wowza.

 

Most sugar flowers are technically edible, but of course you wouldn't really WANT to eat them.
Buttercream flowers, on the other hand?

(By Arty Cakes)

Delicious *and* delightful.

 

Here's another cool design: the bottom tier looks like one giant flower:

(By But A Dream Custom Cakes)

Or maybe more like four giant flowers, put together. Whichever, I LIKE.

 

And these bright colors & little corkscrew vines = instant summertime fun.

(Google can't find this one at all, so I think it must be from Facebook. Anyone recognize it?)

Looking at this, I almost don't mind that it's still 93 degrees outside. Almost.

 

And this cool blue beauty has a retro flair to it that I'm really digging:

(Photo by Captured Moments Photography, but there are so many I can't tell which one, and baker unknown. Anyone recognize it?)

Really love the modern shapes to the tiers, though, which complement each other beautifully.

 

And finally, a pastel rainbow so stunning I had to look three times to make sure they weren't real flowers:

(By Sylvia Weinstock Cakes)

Mmmmm. Rainbowy flower goodness. And the quilting! And gold leaf stripes! Definitely my happy place for the day.

Hope you guys found some happy here, too! Happy Sunday!

*****

Thank you for using our Amazon links to shop! USA, UK, Canada.

And from my other blog, Epbot: