A lot of you have requested that I feature some non-fondant cakes for Sunday Sweets. (For you non-bakers, fondant is a kind of sugar dough which makes cakes look ultra-smooth.) Turns out, that's easier said than done; most bakeries these days use fondant almost exclusively. Still, the more I looked, the more I wanted to feature some butter cream-only Sweets, if for no other reason than to show that you still CAN make a beautiful cake without the aid of fondant, and also without all the expensive doo-dads the pros use.
As usual with my Sunday Sweets, I don't have the credits for all these photos, so if you recognize a cake please let me know who made it so I can link to their site. Thanks!
First up, a cute-as-a-button Strawberry Shortcake Cake from Pink Apron:
I like that she used sugar cookies instead of solid fondant for the name (and probably the strawberries, too, although I can't be sure); I'm always in favor of a cake being as edible as possible. The colors, the little flowers - it all just works. Love it.
Next up is a super fun cake that's surprisingly easy to make, considering how cool it looks:
This next one uses a nifty icing technique where you dab it on with a brush or sponge:
Sad looking, worn-out teddy bears = unbearable cuteness, in my book. This little guy is by Sarah of The Little Bakehouse.
And finally, here's a great example of all kinds of different piping techniques:
Simple, maybe, but Tammy over at The Piece of Cake knows her way around a piping bag. That basket weave ain't easy, folks!
The best part is anyone who has taken the Wilton classes can make this cake; I'm pretty sure they teach every technique used here, including the flowers. I'm not plugging for Wilton, mind you (I haven't forgiven them yet for those CCC kits) - but I've known some great Wilton instructors in my time.