I'm a cake artist, international cake decorating instructor and owner of 10 Bloom Cakes. I achieve my stunning cake creations with palette knives buttercream and whipped cream only (no fondant!). My inspired color combinations and unique floral cakescapes will leave you breathless. On average it takes me about an hour per tier to decorate these delicious works of art.
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Dahlia Birthday Cake
Whipped Cream Peonies And Tulips
Purple Lover
Ombre Florals
Pumpkin Spice Cake
Blue And White China Cake
Make It Blue
Egrets In Love
Teal And Pink Love
Anemone Cake
Jewel Tones
Whipped Cream Feathers Cake
Protea Cake
Drama Lover
Golden Afternoon Cake
Neutral Micro Wedding Cake
Minty Stunner
Cacti Cake
All The Best Ombre Cake
Make It Orange
Under The Sea Cake
Emerald Magnolia Cake
Ombre Necklace
That Blue Tho
Vampire Themed Cake
Orchids And Hydgrangeas
Whipped Cream Peonies And Irises
Autumn Colors Cake
Rawrrrr!
Lemon Cake
Black Dahlia Cake
Tiger King Cake
David Austin Roses And Dahlias
Pansy Cake!
Whipped Cream Monstera Cake
Mustard Yellow Love
Anthurium And Hydrangeas
Make It Pink!
Iris And David Austin Roses
Gorgeous, but ugghhh how in the world do you get the buttercream to hold its shape? Mine is always barely stiff enough to decorate, but it looks bad! When I add the sugar to get it to hold shape how I want it it’s wayy too sweet! I’m by no means a professional; I’ve only seriously tried to make a cake like 3 times before, but whenever I watch baking shows and see things like this I feel like there’s a buttercream secret I’m missing out on xDD
The climate where you live makes a huge difference too. In a warm climate these would turn into a puddle about 30 minutes after you took them out of the fridge. I guess if you live in, like, Scandinavia or something? Or only did them in wintertime. Or turn the AC way waaay down.
Load More Replies...These are lovely you're very talented. They remind me of Impasto paintings.
Gorgeous, but ugghhh how in the world do you get the buttercream to hold its shape? Mine is always barely stiff enough to decorate, but it looks bad! When I add the sugar to get it to hold shape how I want it it’s wayy too sweet! I’m by no means a professional; I’ve only seriously tried to make a cake like 3 times before, but whenever I watch baking shows and see things like this I feel like there’s a buttercream secret I’m missing out on xDD
The climate where you live makes a huge difference too. In a warm climate these would turn into a puddle about 30 minutes after you took them out of the fridge. I guess if you live in, like, Scandinavia or something? Or only did them in wintertime. Or turn the AC way waaay down.
Load More Replies...These are lovely you're very talented. They remind me of Impasto paintings.