Cake Designs Free To Use

As promised here are cake designs that I have sketched up in the past that didn’t end up being used. Please feel free to use them to copy or get inspiration from for your cakes.

I’d love to see what you create or get created!







Happy Caking!

Until next time…… Aileen xx


From Paper to Platter

I have a sketch book filled with cake designs! While cleaning out an old box the other day I found it. For a long time now I’ve wanted to actually compare my sketches to the real thing and how it translated to a cake. This may be a good or bad result haha, but you’re welcome to come along for the comparisons and I will make another blog post of some design that never made it into cake so I’m happy for you to please use them if you want to.

Here we go…..

This is being a bit of a blast from the past haha.

I was blessed to be able to make this couple’s engagement and wedding cake.

Wow this is bringing back memories…… here are a few girly cakes 🙂

Let’s not forget the boys 😉

I forgot I had made so many! I’m not doing all of them for you today as that would take forever and bore you to tears, but let’s check out how some adult cakes went.

Now for the ones that are the most nerve racking yet exciting part of cake decorating, more wedding cakes! It seems in a few of these I started playing around with using the computer to design them.

Well that’s it! Overall I think I didn’t do too badly at transferring my ideas from paper to platter, what do you think?

I actually realised too when going through my files that I have a lot of step by step photos on how I made some of the cakes so I’m looking forward to going back into those and showing you how I did things.

Thank you for reading and take care! xx





Chocolate Mud Cake Recipe


OK I’m kidding, well this used to be my secret mud cake recipe and today it is YOURS! This recipe has everyone coming back for more and longing for the next time they can have it. Are you ready?




250g butter, chopped. (Secret: I use salted butter)
200g dark cooking chocolate, chopped
1 tablespoon of instant coffee
1 1/3 cups of warm water
1 1/2 cups self raising flour
1 cup caster sugar
1/4 cup cocoa
2 eggs, lightly beaten
1 teaspoon of vanilla essence
Grease and line a 20cm round tin (or equivalent). Pre-heat oven to 150 degrees Celsius if fan forced (Mine is not fan forced so I have it at about 170 degrees), In a large saucepan on low heat add the butter, chocolate, coffee, and water. Stir until all melted and combined (make sure it’s not too hot and you are always stirring so the chocolate doesn’t burn to the bottom). Pour out into a large bowl, add the sugar and stir till the sugar is dissolved then let the mixture cool to room temp.
Add in eggs, flour, cocoa, and vanilla. I use a hand whisk to combine it all together making sure there are no flour lumps. Pour into the pan and then cook for roughly 1 – 1 1/2 hours or until the skewer comes out relatively clean when poked in the centre to test. Let it cool in the pan on a cooling rack. It will take a long time to cool down but do not turn it out of the pan before it has cooled or it will fall apart.
Aileen’s chocolate ganache recipe (Dark / Milk):
Well I really don’t go by a recipe for this so it’s hard giving one out haha. But I do go by the 1:3 ratio rule. Use 1 cup of the dark cooking chocolate and 2 cups of milk eating chocolate and then 1 cup of thickened cream (or just under 1 cup for a stiffer ganache).
Put all ingredients in a bowl then microwave 30 seconds at a time, stirring each time. Give each zap a little bit of time before going again to ensure you’re not overheating and burning the chocolate or splitting the mixture (I’ve found towards the end just the heat in the bowl will be enough to keep melting the last of it without having to put it back in). If you don’t want to microwave it then you can melt the mixture together in a bowl over a saucepan of hot water.
Once all lumps have melted and combined then put it in the fridge to set. I take it out of the fridge and stir every now and then until it reaches the spreadable consistency I want. If you don’t need it straight away, then take it out and let it soften until it’s spreadable. If it’s melting on the cake then put the cake in the fridge until you put the fondant on. If it’s too hard to spread when you have it on the cake, then sit your spatula in hot water for a bit and it should help you along. If left out of the fridge and it forms a nice dried crust on it, that’s a good thing and you can very lightly spray the cake with water before putting the fondant on (if that’s what you’re doing). Alternatively you could put the ganache in a piping bag and have some swirly chocolate fun :D.






How To Make A Shooting Star Cake Topper


Topper made by me, cake made by Kirrili – nice job! Thank you for the photo 🙂


I want to share with you today a step by step guide on how I made this shooting star cake topper out of fondant. It’s not perfect but it did the job for my friend who was in need, and now hopefully you can make your own too!

I was sent this image for something to work from for it……


This one can be bought from a number of online stores ranging from about $15 – $30 I found (Google “shooting star cake topper” and it should come up). From what I can see it is made from paper. You may like to create your star with the traditional rainbow colours.

You should make your topper at least 3 – 4 days before you need to use it to ensure it is completely dry and hard.

What will you need?

First: Clean your hands and the surface you are working on! 😛

Here is what I used:


  • Gel food colouring (yellow, green, teal, pink, purple, blue)
  • Edible gold shimmer dust
  • Star cookie cutter
  • Fondant
  • Tylose powder (a powder used to mix with fondant to be able to work with the fondant thinner and it will dry harder and faster)
  • White sugar and a small zip lock bag
  • Baking paper
  • Rolling pin
  • 2 x Wooden skewers – long
  • Cling wrap
  • Paint brush only used for food
  • Napkins, paper towel, or tissues
  • A sharp knife or fondant cutter
  • Computer paper, pencil, and scissors.

(Any of these you don’t have, you can pick up from your local or online cake decorating supply store).

Step 1. Knead in the Tylose powder into the fondant, then make up the colours you will be using, remember to keep some white.

Step 2. Wrap each colour ball in cling wrap so it doesn’t dry out.

I also put mine in an extra zip lock bag to ensure it doesn’t dry.




HOT TIP: If your fondant goes hard you can microwave it for a few seconds and it will soften, but not too long otherwise you’ll have a big hot mess ;). Any bits that stay dried out, break them off and throw them out otherwise you’ll have lumpy fondant.




Step 3. Make a template.

We wanted the topper to be as long as my hand so laying down the star cutter and using my hand as a guide, I marked out length lines to work within.

The cutter I have wasn’t quite right for this topper so I traced around the cutter I had and then used it as a guide to draw a fatter star around it. Then draw the the tail of the star with the colour stripes you want. On this design, the stripes are rough on purpose so that makes drawing them easy! 😀 Then label which stripe is which colour and cut around the whole outside of it.

Step 4. Cut out the white backing of the topper using the template.

Roll out your white fondant on baking paper. Use icing sugar or corn flour if needed to stop your pin sticking to the fondant. I rolled this out to roughly 2 – 3mm thick.

Lay the cut out template on top of the fondant. While holding it in place (making sure not to push down too much and dent the fondant, yet firm enough so it doesn’t move), cut around the template with a sharp knife. If your knife is pulling the fondant out of shape, coat it with some icing sugar or corn flour to reduce the grabbing or cut through gently with more then one stroke.

Put the cut piece aside on a flat surface on top of a napkin or tissue to start drying.

At this stage I would recommend taking a photo of your template with your colour order on it to refer back to later.

Step 5. Make the stick supports.

As magical as we would like this to look, it’s not going to hover up there on it’s own :P.

Roll two little snakes (see size in the pic of my finger), then flatten them a little so they are like rectangles.

Lightly wet the blunt end of your skewers and carefully thread on the rectangle snakes (approx. 6/8 the way up the snake), ensuring they are both even and do not push right through to the top of your snake. If it does this, then start again.

Sit to dry on a flat surface on your napkin or tissue as well.

Step 6. Cut the colour sections from your template.

So here you can see I have cut up my template, separating all of the colours.

One by one, roll out each colour as thin as you can, then cut out each colour with it’s template shape/s. I recommend cutting the star first so it can dry a bit before handling it. Make sure any extra fondant gets rolled back up and stored in the cling wrap again for another creation or in case of a mistake is made and you need to redo a stripe.

Here you have two options:

  1. Place each stripe down on a flat surface ensuring they still match their shape template and cover in cling wrap.There is a risk of drying out here and if they’re not in the right shape they will not fit together and just crack when forced to fit.
  2. Apply each stripe now in order to your white background using a little bit of brushed on water. If you’re doing this, do not apply the star yet.

We are basically creating puzzle pieces here. This same method can be used to create 2D shape character cakes such as these ones I made a few years ago:


Step 7. Make edible gold glitter!

This method can be used to create any colour edible glitter.

In a small zip lock bag, add white sugar (or any kind of sugar except brown), yellow food colouring gel, edible gold shimmer dust.

Close the bag and SHAKE! This is a great job to give to the kids ;).

Open the bag and viola, sweet gold glitter!

Step 8. Cover the star with glitter.

At this stage you may want to paint the star with the gold as well but that’s up to you.

Fondant sticks with water, so for “glue” we are going to brush the fondant with a bit of water and shake over the gold glitter just like you would if you were using normal glitter with glue on paper or something.

Let it sit there for a bit and then shake off the glitter. As you can see in image 3, my star had some clumps and a corner missing glitter. So if this happens to you too, just wet the area missing glitter and apply it again. As for the clumps, just lightly rub over them to smooth it out. Try not to get too much glitter on the back of your star as you will want this to be as clean and flat as possible to stick to your white backing. Set your star aside to dry.

Step 9. Assemble your shooting star.

I went a bit back to front putting the sticks on first so don’t do what I did haha!

If you didn’t stick your stripes on before, you can go ahead and brush on a little bit of water to your white backing and put your puzzle together, referring back to that photo of your initial template layout if you need to.

You may of noticed in the photos that I have a few areas where this didn’t quite match up to the backing. Don’t panic! gently using your sharp clean knife, trim these areas away to match up to each other. No one will ever know ;).

Now you can flip over the shooting star to a flat surface covered in your napkin or tissue paper and stick on your skewers by using a little water and ensuring they are even and straight. Hint: Make sure no water is sitting on the front side of your star otherwise it will create divots and stick to your paper.

Step 10. Leave it to dry.

I left this one to dry in a closed cardboard box sitting flat in my pantry. Note: Your topper will dry faster away from humid air and steam etc. If you have your air conditioning on you will find it will dry quite fast.




When your topper is dry and strong you can carefully lift it out and put your wonderful creation onto your cake! Cutting the skewers carefully if you need to. Congratulations on making your shooting star cake topper!!





What now?

Well you can eat it if you really want to haha, or if you want to store it you can.

To store your topper DO NOT put it in the freezer! If you do the fondant will melt when you defrost it and you’ll just have a big sloppy mess.

You CAN store it back in the cardboard box, sealing it up away from bugs and mice (this is my preferred option as it can breath). Alternatively you can keep it in a takeaway container with tissue or in a air tight container with tissue and some rice to absorb any condensation that may occur.

I hope this has been helpful to you and if you have any questions or requests please let me know :). I wish you all the best.

Thank you! xx




We all start somewhere.

Welcome to my first post! I would like to give a special mention to Alicia on my cake fan page for starting me on this whole venture to create a blog site :). Thank you! Seeing as this originated from my cake fans I thought it fitting to do my first post about cake! YUM YUM 😀

I’m going to show you something that now lies deep within my computer files, rarely viewed again…….. My first ever fondant cake lol. It was February 2010 and my eldest daughter’s 2nd birthday. Me being me and never wanting to spend money, I thought, “yeah I can do this, how hard can it be right?”. Well yes it wasn’t as easy as they make it look in the Youtube videos but I gave it a good go. And yes, on top are little royal icing fairies from the food store because I cheated haha. Here it is…….


I really had no idea what I was doing! I had no cake boards, incorrect methods, no proper tools, or support inside of this poor cake. Maybe this sounds like you? I’ve heard it before and I know some of you might be think now that this cake is awesome, I did at that time too haha. Now I know different. I wanted to show you this to help inspire you to just give it a go because you might surprise yourself (and you know what, your child will love it anyway… especially if they are 2 and just see this magical thing that smells like sugar).

So what did I use to make this cake?

  • pre-made store bought royal icing fairies.
  • 100’s & 1000’s.
  • 8″ square cake tin.
  • 7″ round cake tin.
  • vanilla buttercake .
  • vanilla buttercream.
  • I covered my lazy susan with wrapping paper and there is cling wrap underneath the cake.
  • ready to roll white icing (fondant).
  • gross-grain ribbon.
  • a wooden skewer to make dots and marks in the letters and leaves.
  • a rolling pin.
  • water to use as glue because fondant sticks with a little bit of water.
  • food colouring (gell colours or powders are best to use).
  • clean playdough cutters for the letters.
  • a candle.
  • kitchen knife to cut and trim the fondant.
  • my hands!

So armed with all of that from my kitchen draws and being pretty much the first time baking a cake, I was set to make it look like I knew what I was doing haha.

Fast forward 3 years and a whole lot of practice………

and I get to create this for little Daisy.

8664_618399394855312_2102943485_n (this cake design is not mine so I do not take creative rights to it)

So, yes this is what I imagined to create in my mind when I did that first cake for my daughter. In no way it turned out like this one, but I got there. So since then, I’ve obviously been to the cake supply store a lot and got myself some proper tools. There has also been had a lot more researching and practicing done.

What has changed with the tools I used?

  • This cake uses a cake board, a support card in the middle and top (toadstool) layers, and dowels through it for support to hold it up as cakes are heavy and can crush themselves or topple / tilt! (I’ll show you in a later blog how to do this)
  • My Lazy Susan is now used to sit the cakes on while decorating so I can spin them.
  • Gone are the playdough cutter letters and I now have proper lettering cutters.
  • The fairies’ dresses are made using a leaf cutter and embossing set.
  • The fairies are shaped using flower modelling tools, Tylose powder to help them dry quickly and hold their shape better, butterfly cutter and embossing set, and a scouple
  • A better buttercream recipe so my fondant didn’t try to slide off the sides of the cake.
  • A cutting wheel to cut the grass and trim the fondant.
  • Lastly a fondant smoother.

I thought I would add below some photos of when I started and others of now to see my progression of my cake decorating skills and you may see some you would like to create yourself. If you think you can make some of these or your own design I would love for you to have a go and show us!

Then (2010) Lots of cakes were made, my skills grew quickly.

(2011) Things got busy and lots of 3D and wedding cakes!


(2013) I feel this was my best year with cakes

(2014) I had a break this year and stopped making cakes so often


(2016) We moved house and cakes got very casual

Now (2017) the year is young


I hope you found some inspiration from my post. Sorry it was a bit longer than expected. In my next cake post I will be giving you my recipe for a vanilla buttercake and vanilla buttercream. I’ll also be showing you photos of the tools I have and recommend if you’re wanting to start cake decorating as a hobby.

Thank you for reading!