Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!

Submitter's Comments: (High Res Image)
Cordon Bleu did not prepare me for this! This was definitely the challenge I needed to push my decorative skills forward, and also to keep me busy.

While the final product itself took 2 weeks, with an hour or two spent on it every morning before work, the whole thing actually took 2 months, as I ploughed through many failed attempts! Silly me for thinking this design, albeit being my favourite, would be a breeze!

As a Cordon Bleu pastry grad I knew how to make a delicious looking cake, but not how to decorate it, especially with a theme in mind! I quickly learned the pros and cons of fondant, but in the end I feel I came out victorious.

The cake part itself was no biggie. I made a cardamom-ginger chocolate genoise with khalua spiked simple syrup, coffee buttercream and chocolate ganache. It will be a tasty one once I finally dig into it. But I'm going to ogle my hard work for a few more days.

Although I grumbled a lot during this challenge, almost packing it in, I did finish it (right down to the wire!) and I'm quite proud of my first attempt at a Threadcake. I learned a lot and feel my artistic skills can only get better from here. I can't wait until the next contest!