Naughty but nice cakes

This week was a lot of fun.
First cab off the rank was a beautiful chanel clutch handbag cake.

This was backed up by a Aussie Day BBQ cake

Then the week finished with a Naughty Nurse cake

Flavours included. White chocolate mud, with raspberry compote and milk chocolate ganache, & Dark chocolate mud with chocolate mousse filling and dark chocolate ganache...

Next week is going to be fun as I recieved a phone call yesterday for a cake for next weekend... A WEDDING CAKE.

A weeks notice to make a wedding cake, most other cake shops would probably not be able to achieve this, but because We bake everything fresh, and never freeze anything it makes no difference to my production line... :)

See you all next week for more cake updates.

PS. I got asked for advice with using fondant so I decided to post my reply to help you all out.

QUESTION
"how hard is it to use fondant?
I have a rectangle slab cake in the freezer i was planning to use for birthday cake

ANSWER
fondant is not "hard" as such to use... here are my tips...
1. Roll it out on icing sugar to stop it sticking
2. dont try and colour white fondant red (it will go pink) use ready made red fondant
3. You dont want it more than 5mm thick once rolled out.
4 make sure the cake is smooth with buttercream or ganache (ganache is harder to get a really smooth finish but boy tastes great)
5. after the cake has been buttercreamed brush lightly with some water or sugar syrup 1pt sugar 3pt boiled water.
6. when attaching the fondant to the cake make sure you secure corners first, to avoid tears.
7. use a cake smoother to smooth and secure fondant. if you dont have, use greese prrof paper and your hand, then go with a piece of fondant in your hand lightly dipped in icing sugar and use that to smooth your cake... works beautifully.