Had leftover icing so just experimenting to learn different tip styles!

Re-post as I forgot to add the cake artist for this cake in my earlier post.

Hi guys. I saw this cake on IG and it looks spectacular. I want to make this for Halloween, next year so that gives me 12 months to practice.

Any advice on how to make the fangs and tongue? Are those made from fondant? Can they be made free hand or should I look for templates or molds? Any advice/tips for when I attempt this?

Thank you to everyone in my previous post suggesting gum paste and modeling chocolate. Any other tips on making the teeth or tongue is greatly appreciated!

Loving the tag because I didn't know it existed and as you can see, that's what's on the cake, lol.

I did cake decorating in 4H as a kid and won a blue ribbon for it in my age bracket almost every year I made submissions to the county fair. I didn't have many opportunities to make cakes through most of my 20s, but have been getting back into it the last few years. So I thought I should practice my basics more and oh boy am I disappointed with myself, lol.

I'll admit I got a little less careful after I started to feel demoralized, also because I have a bad cold and was more exhausted than I expected by the second half of decorating. But regardless, I clearly need more practice.

Feedback welcome, especially on why I couldn't get the buttercream base perfectly smooth (bench scraper and lazy susan used, powdered sugar sifted). Maybe it needed a tiny bit more milk? But I couldn't get the height I wanted with the roses, which to me felt like the buttercream was too soft. Are we mixing different densities of frosting?

I'm happiest with the flowers, because they were the first ones I've made in ~20 years! Flat but definitely flowers!

Every year I make Christmas art and decorations based on my cat and chinchilla. I am currently planning this year's decor and theme, but I couldn't wait to share this. This was my first ever cake decorated like this because I usually make extra creamy light cakes, but this is fondant and I made a vegan snickers cake so it was strong enough to hold it.

I often include my two furbabies in almost all my art (for example these plushies), but this time I also included our family dog and a snowman!

Just incredibly proud of how this turned out, this is my second wedding cake. The first one I made was for free as I was still trying to put my name out there :)…

anyways the bride gave me creative control as they are going to be hosting guest and will have the wedding then and there. I’m sure her guest will be left speechless after her surprise!!

Made this just to see if the flavours would work and of course for a bit of much needed cake decorating practice

Chocolate orange sponge, orange buttercream, coffee buttercream and chocolate buttercream

Not the best picture of the slice as I was working with some terrible lighting lol

Tried a couple tricks to try get a brighter orange and neither worked well for me so not sure where I went wrong(microwaving some of the buttercream and mixing it back in, and with an immersion blender) so if anyone has any tips for getting brighter buttercream please let me know

I swear I used to be able to find plain white sixlet candies as an alternative to large white pearl sprinkles that are tooth-breaking hard and basically inedible. But I've searched and can't find a source. Has anyone seen these for sale (or an alternative) anywhere recently? They're chocolate centered, and easy to bite, but have a crunchy coating.

Made for a friends thirtieth birthday party!

Had so much fun making this one — the little blue shutters were my favourite part to pipe!

I am making lemon buttercream with real lemon juice. I know that doing this, the colors that I am tinting the frosting to will change and to let the frosting sit overnight to see if I need to adjust…..now on to the question lol.

So let’s say I need to adjust the color tomorrow. Will the frosting then stay that color or will the lemon juice still affect the final color? Will I need to mix again and wait to see if the color changes again?

I also saw somewhere that someone said to use ONE DROP of blue food coloring to neutralize the yellow in the frosting due to the yellow of the lemon.

What are your recipes for buttercream and cream cheese icings? Or others!
I always have trouble creating a nice, thick frosting that behaves the way I want it to. It always seems to get warm way too quickly as I’m frosting or has a chunky consistency.
What are your tips and tricks for a flawless icing job?

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It's a 6in 2 layer funfetti cake and biscoff cookie filling.

Chocolate on chocolate on chocolate for the first
Almond cake with vanilla buttercream on the second. Buttercream transfer cards

Im so happy with how this cake turned out! I feel like im finally starting to learn what I really like to make, I love making cakes have a lot of personality and little scenes on them.

Made it for the school staffroom as we have 4 days till the half term break after an incredibly long nearly 8 weeks of school!

I have learnt that icing uses an unholy amount of butter and sugar.

Brooklyn blackout cake, peanut butter SMBC, and a crunch layer of PB, chocolate, rice cereal & chopped peanuts. I didn’t have time to do a lot of decorating, so just added Reese’s cups & pieces, a few Oreos and a PB KitKat.