It's been over a year since my last fondant decorated cake! Seems hard to believe. I was glad to see that I hadn't forgotten how to do it though! :) Making the hummingbirds out of gumpaste was fairly challenging, especially the suspended one feeding from a flower!

The bottom tier was vanilla bean sour cream cake filled with raspberry cheesecake filling iced with white chocolate Swiss meringue buttercream and it was really good! The buttercream seemed smoother than normal somehow and the flavors all worked really well together.

The top tier was vanilla bean sour cream filled with cherry ganache and iced in white chocolate Swiss meringue buttercream. That was good too but not as good as the raspberry cheesecake filling in my opinion.

The outside of the cake is decorated with fondant branches, flowers, leaves and butterflies. I added a few painted details as well.

I was really happy with how this hummingbird turned out. Strangely enough, I have another cake in a few months that I need to make hummingbirds for so this was a practice run!

Anyone who knows me knows if I see a recipe that sounds a little unusual, you can count on me to try it! When I saw a cake with pink peppercorns in it in the Layered cookbook, I knew immediately I would try it! 

This cake was made from chocolate stout cake layers filled with raspberry cheesecake filling topped with dark chocolate ganache and pieces of raspberry pretzel chocolate bark. I was almost a month late making this cake for a friend's birthday, and a milestone birthday at that, so I knew it had to be a good one!

The raspberry pretzel bark was both beautiful and delicious! I will say finding freeze dried berries in Canada is a bit of a hassle! I typically don't like anything with stout but this cake was absolutely amazing and I will definitely make it again!!

A slice of this cake adds a nice summer feeling to a crisp fall day!

Seriously the Layered cookbook is one of my favorite ever! No recipe in that book disappoints! This London Fog cake was chocolate cake layers with salted caramel sauce and Earl Grey buttercream. I don't even like tea but this cake was GOOD! So good that I somehow didn't manage to get a photo of it sliced before it was gone! I guess I will just have to make it again to get that photo! :)

This cake looks really delicious when it is sliced... and it does not disappoint!

The raspberry sauce adds a nice pop of color and helps to cut the sweetness of the caramel a little. 

This cake was vanilla bean sour cream cake soaked in frangelico and hazelnut syrup iced in a hazelnut Italian meringue buttercream with chopped hazelnut brittle. This is a flavour pairing I will make again as it was delicious!

The cake was simply decorated with piped buttercream on the outside of the cake and purple and blue buttercream rosettes and some buttercream leaves.

This cupcake display ended up being so beautiful! The cake topper, stand, and framed quote took simple cupcakes and a small cake to the next level.

The cake was a chocolate sour cream cake with chocolate Italian meringue buttercream with a rustic and swirled finish to the buttercream.

These are chocolate sour cream cupcakes with vanilla Italian meringue buttercream. Each cupcake is topped with silver heart sprinkles.

These cupcakes are vanilla sour cream cupcakes with chocolate Italian meringue buttercream topped with pink heart sprinkles.

I think my oven might be tired after this one ;-) This looked like a lot of cake when I got it done!

I'm happy to say I still have yet to try a recipe from the Layered cookbook that I haven't liked. This one was a chocolate cake. The cake has a fair amount of coffee in it as well as almond extract so it has subtle hints of other flavours. The layers are filled with a hazelnut praline Italian meringue buttercream and the cake is iced in a chocolate hazelnut fudge frosting. The bottom third of the cake has chopped toasted hazelnuts pressed into the frosting and the top of the cake has swirls of hazelnut buttercream topped with toasted hazelnuts.

There was a lot of batter left so I made cupcakes too. I hollowed out each cupcake and filled the centre with chocolate hazelnut fudge frosting and then topped with a swirl of hazelnut praline Italian meringue buttercream and toasted hazelnuts.

This cake was almond cake layers filled with a pistachio Italian meringue buttercream and fresh raspberries. The cake on its own I found a bit bland but when you added the delicious buttercream and the raspberries, it was really good. Light and perfect for the warm spring sunny day it was eaten on! This was my sixth recipe from the Layered cookbook and I've yet to try one I didn't like. I now plan to try every recipe in the entire book and can't wait to do it! Next up is a chocolate hazelnut one!