The December issue has just hit the shelves and the advertorial looks amazing. My cake pops (and trifle) look stunning thanks to the amazing photography skills of Rikki Hibbert. Below are a couple of photo’s of the cake pops that I took after the shoot as well as the final two page spread that is in this months issue of Good Housekeeping.
 |
The end product!
|
No sooner had the photo shoot ended, when I began preparing cake pops for the Bakers stand at the Baby Indaba in Sandton.
 |
| Sprinkles table at the Bakers stand |
 |
 |
| Bakers inspired cake pops |
Baby indaba done, and I was asked to make 300 cake pops for a function at AVI. Due to the magnitude of cake pops I had to make, and knowing that I also needed to make 300 mini cheesecakes, I decided to do upside down cake pops. They’re much faster to make, but still look incredible. On the day of the function, they were placed on trays and promoters handed them out, so in the end the upside down ones worked the best.
 |
| Cake Pops chilling in the fridge before being covered |
 |
| Sitting on the promoters trays |
Last week was the final cake pop project for the near future. I was asked to create a cake pop birthday cake with 60 cake pops and a small cake on top. I decided to do a blue and green theme, and due to the heat I decided that the best option was to make upside down cake pops again. The last thing I needed was the cake pops sliding off the sticks. I planned how I wanted it to look but only assembled the cake on delivery. I could never have imagined what the final cake would look like. I was so unbelievably happy with the end result as was the birthday girl.
 |
| Cake Pop Cake |
