It has been quite a few years since I wrote this post in 2008 and presented a round-up of the novelty cakes that our family had done. Four and a half years later, the tradition is still going strong.

I’m updating the cake pics, and these ones take us through the tail end of 2008 to 2010, and I’m only including those that have novelty aspects and were made by S.

Click on the cut for the rest of the pic-heavy post!

Echeveria cake: Chocolate hazelnut cake, chocolate icing ‘dirt’ + Coco Rocks, shaped fondant Echeveria leaves and terracotta pot.
Plants vs Zombies cake: Feathery fudge chocolate cake, moulded fondant icing, buttercream icing and some stunt walnuts/brazil nuts + sticky eyes.
Plants vs Zombies cake: Couldn’t resist putting another pic in of this cake. This one’s an overview of the whole thing.
Echidna cake: Chocolate chip ice-cream cake, details in Ice Magic, Rolo eyes with some white icing, jelly eyebrows, choc-finger biscuit spines.
Garfield cake: Apple cake, buttercream icing, dark chocolate piping for details, chocolate sprinkles for stripes, white chocolate eyes.
Plex cake (from Yo Gabba Gabba): Vanilla slab-cake and mini-cupcakes (arms/legs) covered in coloured icing, with mint stick and dark/white chocolate features + sparkly silver sprinkles. Back board is flooded with pale blue icing.
Sudoku cake: Thin chocolate cake slabs with cream layer, dark choc ganache, buttercream gridlines, royal icing numbers. Puzzle had to be competed before we could cut + eat the cake!
True Blood cake: Chocolate cake, fondant mouth, buttercream icing cover on cake, syrup blood as optional extra.
Astroboy cake: Cake (rich choc cake) + decoration (fondant, piped icing detail, buttercream flares).

There was a time when I thought it wouldn’t last, that we’d run out of ideas or will. What I hadn’t counted on was my partner’s incredible dedication to the task!

He’s been moving through stages of materials and ‘up-skilling’ with the cake decorating, not to mention the cake-making. He now shops at a professional cake decoration place, and goes for the more intense and efficient powder colouring rather than the liquid ones. He’s also become a bit of a gun with fondant, so much so that he’s making his own marshmallow fondant these days.

There’s another two years of cakes to come, but I’ll leave you with these for now.

The most important thing about all these endeavours, of course, is that the cakes were made and consumed in the midst of much merriment and warmth. And feasting. Particularly on noodles.