professional cakes - cakes wrecks

Let's start with what I first thought was a stack of brilliant dishware:

By Baking Arts

Wowee - check out that color! And it's actually striped modeling chocolate, not fondant. Amazing.


I love it when bakers experiment with a wedding cake's shape and height. You know, like this:


Formal, but still fun. Love it.

Extra tall bottom tiers are a neat way to liven up more traditional round cakes, too:

By Rouvelee's Creations

Plus that graphic black and white pattern manages to be both modern and timeless all at once.

This next one is also by Rouvelee, because I couldn't pick just one of her amazing cakes:

Look at those swirls! Totally swoon-worthy.


If you asked an artist for an extremely abstract, minimalistic interpretation of sea foam and crashing waves, you might get something like this:

Kinda cool, right?


I had to zoom in on this one before I realized the ribbons weren't real ribbons:

Sharp corners, crisp lines - just perfect.

Here's another that might fool you into thinking it's wrapped in real ribbon:

Submitted by Kaitlin M., photo by Lisa Lefkowitz, baker unknown

And those graduated colors! I literally gasped the first time I saw this - such great girly goodness.


There's something about sunny yellow accents with black and white that always makes me smile:
Photo by photoARTworks, cake by Something Sweet Cake Studio

Beauuutiful. And I was delighted when I realized this is by the baker who made our very first cake at our very first book tour stop here in Orlando. (Love ya, Johnnie!)

Submitted by Heidi T.; By Betty Crocker Recipes

So...would you call that shade Norwegian Blue? [innocent smile]