Cake Decorating! October 11/ 25

I work as a cake decorator (or at least TRYING to—we're so understaffed I've been working as a clerk for a while) I'm still very new to it, but oh my gosh I love it! 

To catch us up - here's my FIRST EVER CAKE, made under the supervision of my coworker who has been decorating for like forty years. This took me about an hour of constant work.

Looking back on her, I like the border, even if it's a little shaky. I would probably pick different colours, and make the placement better. Oh but those leaves... yikes. But it's my first one!

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Next! I made this cake about a week after my first one. 

Now, looking at this one, I definitely had help from my coworker on the smoothing. The sides are a little plain, I should've brought the white chocolate shavings up to the top. The border is okay, a little nervous. The big rosettes are lovely. I remember coming in the next day and the purple had oxidized to blue. The leaves are MUCH better than the first cake, and the colour being actually leaf green probably helps with that. I like what I did with the two layered border. Back to the flowers—WHY ARE THE LITTLE BLUE FLOWERS CROOKED??? The left side being straight and the right side having that weird bump? What was I cooking??

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Over the summer I didn't have many chances to actually get back there and decorate, other than writing on cakes for customers. But my next cake is this one from last month. The sprinkle cake!!!

OKAY. Love the sprinkles. My coworker made this like "70's inspired" sprinkle mix and we had it for so long and I wanted to use it. My smoothing isn't terrible, and my border is nice! I'd probably add a bottom border if I was to do this cake again. And some chocolate fans to just give it more oomph. I love this one, and it'll probably be a design I use often.

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Now, there's been some cakes I've made but just haven't/forgotten to take a picture of, but I'll be better at that. But here is my mona lisa, if you will. 

I decorated my girlfriend's 22nd birthday cake. It was my first time decorating at home and I used borrowed piping tips and had to go out and buy my VERY OWN cake spatula! Also cake pans, because turns out what I thought was the standard 8inch cake pan has been replaced by the 9inch. Anyways, we persevered. It's a red velvet cake with two layers. I made an American Buttercream icing. The inside filling is buttercream mixed with smashed maple cookies. Yummy. I took a nap halfway through making it but I'd say it took probably 3 hours.