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That's mostly what I've been up to lately.

Sorry bout the double ups. Haha just realised i already shared a couple of these.

Ali you are a Genius.

Good lord. Those are fantastic. When you throw a bunch of them together like that, what's a viewer supposed to look at? They all look great!

That one that looks like it's sheathed in a diamond stud chain mail. Can you just cut the slices right through that chain mail, or do you have to remove it first?

Yes, that's the one that caught my (concerned) attention.
I'd give that cake a name of something like "Dentists' Delight",
those tiny silver balls might be tooth breakers.

But seeing all of these together really show Ali's remarkable talent.

I'm glad to see you've been getting so much work, Ali!

Wonderful stuff!

Thanks guys. I have been pretty busy. It might be necessary to take myself out of the hobbyist ranks by the end of this financial year. Here's hoping for that much growth anyway. :)

The bling is not edible. It's $20/metre to buy, but that many edible diamond would cost far more than most would justify spending. It's interesting to note that that little cake (5 inch diameter) was a rush job for a friend. Literally less than an hour from start to finish including bake, cool and decorating time. That's why it ended up covered in bling. The sides had a couple of wrinkles, and I won't supply dodgy looking product, even to friends. Who knows who will see it.

So, the other day at the office, the Dr.'s friend came and gave us "cheesecake," as she called it. Cupcake size and it was very yummy. I asked her for the recipe because, you know, I bake. I figured I could make it for my family because I like it so much. She replied no because it's a "secret family recipe." :neutral: So, I guess I have to place an order with her. :p: Oh yeah, I forgot to mention that she's like Aliantha. She bakes as a hobby, but friends started to bug her so much about taking orders that now she takes orders from people.

So, Ali, would you give any recipes away if someone asks for them?

It would depend who's asking Lola. :)

I also did another pink cake with sparkles, but it was pretty similar to other stuff of mine you have already seen.

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You post pictures of these cakes, one after the other, that make me stare and marvel at the level of skill you've reached in a short span of time. They make me wonder how far this decorating art can go. But you know what they don't make me do? Salivate.

I've made a disconnect between this decorative art, and sweet, ooey gooey, lick my fingers, baked goods. Maybe it's just me. Plus I suppose a series of pictures showing things that are differentiated by flavor would be kind of boring. :dunce:

I'm not being critical of your baking skill or business acumen. I think you're doing the right thing, and it appears a good job of it, following (or trying to stay slightly ahead of), the market. Hey, that's where the money goes. And it's a moving target too, shifting with a public that wants to newest, coolest, hippest, thing on the planet.

Go girl! :lovers:

The book cake was cointreau white choc mud filled with Tia Maria butter cream. The pink cake was white choc mud filled with dark choc ganache. The bum cake was straight dark choc mud and the gumball cake was choc coconut sour cream cake with plain butter cream. :)

Oh great, now my blood sugar has spiked and I gained four pounds. http://cellar.org/2015/willy_nilly.gif

Thanks, Ali. ;)