Cake Photos

Buldozer Cake

My love of baking started  with cakes (well in truth it started with an Easy Bake Oven, but that is a whole other post).  I first experimented with cakes in high school – mix from a box, frosting from a can. One night I remember toiling for hours creating a “Bon Vonage” cake for French class. Decorated with fresh carnations, I was very impressed with how “professional” my masterpiece looked. On display on the kitchen table, the cake unfortunately became a mid-night snack for our cunning dog, Napoleon, instead of my intended classmates. After a few tears and some encouragement from my mother, (and of course a trip to the grocery store for another box and another can) I headed back into the kitchen for round two.

While I am not sure that was the exact moment I fell in love with cakes, it certainly pushed me in the right direction. Luckily, I have improved since that first generic cake.  Designing and building cakes has become a challenge for me.  I love that each cake is different, with new obstacles to overcome and a new potential for a fantastic outcome.  I’ve found that attempting to recreate a 3-D object from only edible materials takes resourcefulness, ingenuity and creativity (not to mention patience).  Luckily, I seem to enjoy those types of painstaking projects.

I thought I would share some of my favorite cakes with you. These cakes are the most tangible evidence of my passion baking.


redsox cake

Red Sox Cake

The logo is created using a technique called “Flood Work.” I pipe a dark chocolate outline on acetate. Once set, the outlined spaces are “flooded” with colored, melted white chocolate to achieve a single design. The baseball bats are created from marzipan and dusted with cocoa for a “wood” look.

Hamburger cake

Hamburger Cake

This cake was made for a good friend’s son – who wanted a Hamburger cake for his birthday, of all things. The buns and meat are made of cake and frosted to achieve their bun and ground meat effects. The tomatoes are rice krispy treats and the lettuce and onions are marzipan.

Glamor Wedding Cake

Glamor Wedding Cake

This cake was inspired by a black and white wedding dress featured on the cover of Martha Stewart’s Weddings.  The bride wore blood-red lipstick.

Shed Cake

Shed Cake

This “shed” is a replica of my father-in-law’s tool shed.  Clearly something he treasures, this miniature shed is made of molded rice krispies, covered in fondant.  The “mulch” is shredded wheat and the grass is piped buttercream using a grass tip.

My Wedding Cake

My Wedding Cake

Yes, I was crazy enough to make my own wedding cake.  My husband and I were married int he fall, so I chose to decorate the cake with hand-painted gum paste leaves and roses.  Each leaf was cut from fall-colored gum paste, then imprinted with veins, dried, and then brushed with luster dust.  Two of the teirs were pumpkin cake with cream cheese frosting, while the remaining were hazelnut with hazelnut ganache.

Rose Birthday Cake

Lindsey’s 1st Birthday Cake

This 1st birthday cake was made for a friend’s daughter.  I love using hexagon pans to add interest to a regular cake.  The rosebuds are fondant and made in a larger, more whimsical manner than regular gum paste roses.

Animal Cupcakes

Animal Cupcakes

These animal cupcakes were made to accompany Lindsey’s 1st birthday for all the little party guests.  Lambs, pigs, turtles, monkeys, and cows add to the fun of a child’s birthday party.  Most of the cupcakes are piped with buttercream.  I made the ears of fondant so that they would be able to stick out.

Princess Cake

Princess Cake

Caitlin’s 2nd birthday was all about being a girl (the third child and first girl).  Her crown is made of fondant with details piped in royal icing.  Once dried, I painted the royal icing with a mixture of silver luster dust and alcohol.  This turns the otherwise power into an edible paint – a great way to get metallic sheen on fondant.  The jewels on the crown are poured sugar into jewel molds.

Kappa Sigma Cake

Kappa Sigma

This Kapa Sigma logo is made with the same “flood work” technique used for the Red Sox Logo and Abby Cadabby.  The K and E are piped with buttercream.

Ladybug Cake

Ladybug Cake

Johanna’s 10th birthday came with a request for a ladybug cake.  An artist herself, Johanna gave specific instructions to have the bugs crawling around the cake and especially on the letters.  Because she was turning 10, there are 10 ladybugs hidden in and amongst the leaves on the cake.  Both the leave and bugs are made of fondant.

Red Sox Cake

Red Sox Cake #2

Can you tell I am a Red Sox Fan?  (more so I married into one, but anyways)  The glove and ball are molded out of fondant.  All the stitching on the baseballs are piped with a very fine  tip (#1) and royal icing.  The jerseys were cut from fondant and then piped with royal icing as well.

Present Cake

Present Cake

This 2 tiered present cake is enrobed in fondant and then adorned with fondant ribbons.  Each loop of the bow is made separately and dried on its side, then assembled on top of the cake.

Bulldozer Cake

Bulldozer Cake

Ryan’s 3rd birthday cake was a bulldozer.  Loving all kinds of trucks, this cake was perfect for him.  The two tiers are stacked to create the body of the truck and covered in yellow fondant.  RYAN are cut out of colored rice krispy treats.

Backhoe Cake

Backhoe Cake

We upped the ante for Ryan’s 4th birthday.  This cake is more challenging with all the 3-d components.  The body of the vehicle is 3 tiers of cake stacked and then iced to appear one large block.  The arm is fondant.

Abby Cadabby Cake

Abby Cadabby

Abby Cadabby is created out of white chocolate using flood work.  Because she is such a large image, her wand and both poms were made separately and then reassembled on the cake to ensure a safer transfer.


  1. We can tell you first hand how wonderful these cakes are. They are beautiful and quite delicious. We are so proud of you Anne Marie!

  2. Beautiful work! In flood work how is the transfer to the cake done? Does the whole image just lift off the acetate?

  3. The honest answer is CAREFULLY! Next time I have a project that requires flood work, I will document the process and post on it.

  4. Wow! As an aspiring baker myself I am truly in awe of your talent! Great job and wish you all the best in your future. Beautiful!

  5. Hi, my name is jamie a mom of 2 boys and am just starting to love making cakes and recently started to work with Fondant. I wanted to ask you a question if it’s alright, on Ryan’s 3rd bithday bulldozer cake you used all fondant for the stocks and the frame of the seat, right? I also wanted to ask if you used oreo cookies for the dirt what type of cake and frosting did you use to complement the oreo’s?
    I really enjoy your cakes and give me great ideas to futher my fondant use and learning.

    Thanks, jamie

    Ryan’s 3rd Bithday Bulldozer cake

  6. Hi Jamie,

    I did use fondant for the seat and details of the bulldozer, but if I had to do it again, I would most likely use gum paste. Unlike fondant, gum paste dries hard and therefore you can do more 3-D details without having to worry about them collapsing. (I did have trouble with the cage of the seat – it didn’t want to stay up!) So I would suggest using gum paste for those things. I did use crushed oreos for the dirt. The cake was a chocolate cake filled with oreo buttercream. I used my favorite buttercream recipe and then folded in some very finely ground crumbs.

    Good Luck with everything!

    -Anne Marie

  7. absolutely wonderful cakes. yo are very talented!

  8. Hello – I love your cakes! I am making a bulldozer cake for my son’s birthday and was wondering if you could tell me the size cakes you used for your bulldozer cake. Yours is one of the best bulldozer cakes I’ve seen online! I’ve never made/used gum paste before, but I’ll try it based on your recommendation to the other poster. Thanks!

  9. Hi Allison,
    I have to admit, I made that cake years ago, but if memory serves me correctly, I used Wilton’s “1/2 Sheet” Cake Pan. (It’s not a true 1/2 sheet cake – the dimensions are off slightly.) I then cut it in 1/2 width wise to get a rectangular base. The remaining piece of cake was used to create the two top sections, one cut to make a square, one carved to make the “seat” portion. There really isn’t any hard and fast rule to what size cakes you need. With a 3-D cake, its all cake sculpting, so when it doubt, give yourself more cake to work with – you can always trim off some extra. And keep those scraps – you can make a great trifle for later!

    Good luck with your cake!

  10. Thanks, Anne Marie! That’s really helpful. In looking at it, I thought it might have been a 9 x 13 base, but it’s hard to tell without any reference. Do you recommend making some sort of pound cake so that it’s solid enough to support a cake like this? – Allison

  11. Hello. I just wanted to say that I would have LOVED having that gorgeous fall cake for my wedding. We were married on October 27, 1995, and they didn’t make cakes like that back then. It is the loveliest cake I’ve seen for an autumn wedding!

  12. Hi Chris,
    Thank you for the kind words. I must admit, when you love what you do as much as I do, its easy to create cakes like this one! And since I was designing for myself, this is pretty much my dream cake too!

  13. Hi Anne Marie,

    Your cakes are beautiful. I have just entered the world of cake decorating, and am going to decorate a cake for my daughter’s birthday next week. I came across your site because the block cake that says “Sophia” is exactly what I’m trying to do for my daughter Marie. I was wondering how you made the blocks – Are they just a smaller cake that you cut into pieces and then iced?


  14. it is shit

  15. Sohia, go back to kindergarten. You obviously haven’t learned “If you can’t say anything nice, don’t say anything at all” yet!!!

  16. I’ve learn a few excellent stuff here. Definitely worth bookmarking for revisiting.
    I wonder how much effort you put to create such a great informative


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