After I try and complete a new challenge or idea for a cake, I always say I could do it better. I'm so critical, I pick it apart to death till I practically hate it. I can't stress enough how this is such a learning process for me.
There is an abundant amount of professionals out there in this industry, and I've learned at least one thing from each and every one of them.
I created this heart cake for my niece's birthday, which happens fall around Valentine's Day. I made it with a strawberry and chocolate marble cake and filled it with white chocolate mousse and strawberry filling to carry on with the pink theme.
The hearts, ribbon and bow, #2, and plaque are made out of fondant. The stripes on the hot pink cake were piped, which I will change to fondant for the next time I am asked to recreate it. Piping from the top of the cake and then down the sides without stopping can be difficult. When the icing is in bold colors, they are even more noticeable and it is important to have a steady hand. I am a fast decorator and I don't think this piping technique worked with the cake. See, I learned something!
Other than the second top tier, I am pretty happy for my first attempt. I might have made the #2 a little fancier or even add some fondant ribbon roses. The cake consists of a 10 inch, a 6 inch, a two layer 5 inch, and a tiny 3 inch which serves about 50 people.
I recently purchased new cake decorating cutters for name plaques. I've been recommending that to my clients and seem to be a popular alternative to the standard writing. There is a wide variety to choose from.