Allie’s Cake Atelier

03/08/2026

03/08/2026

My featured tutorial is published in this amazing cake art magazine the American Cake Decorating, the Holy Mother…
Created entirely by hand, this cake bust sculpture was made with Saracino pasta Scultura. I am very happy and humbled to be on the pages of this prestigious magazine!
❤️❤️❤️

12/20/2025

Christmas is approaching and it’s about time to prepare a lot of this!

What did I make? 😊😊😊🥰🥰🥰

12/06/2025

Cake Collaborator Magazine also published this exclusive interview with me. Thank you so much Sharon Siriwardena for the spotlight you gave to me and my art!

11/09/2025

The lovable, adventurous and curious Coraline - birthday project for Kayleen 😊❤️

All the details were handmade, using modeling chocolate and modeling paste, Isomalt - to make gemstones. ❤️

08/09/2025

Hi everyone!

This is birthday cake for my daughter Sofia. She turned 10!
This character cake Lil Petey is from Dogman book series and the animation.

This cake was created in 24 hours of non stop work. But why did it have to happen this way? Keep reading through my story…I’ll also share images to support my story.

This cake creation reminds me of a rollercoaster ride.
Follow the timeline…
As always, I start planning and doing as many steps as possible in advance. So about 2 weeks before the birthday celebration, I started by building the armature, then I made RKT (puffed rice/marshmallow mixture) body, his legs and tail, lastly, I decorated, poking the fondant (Saracino brand) thousands times to make it fussy furry look, I was after, and, painted - he looked adorable, and was happy! I took my time, focusing on shapes, details and resemblance. I also created the 4 additional elements from the story: the box, the hat, nunchaku bones. and the badge.

48 hours before the party, I started the assembly, and it was going very well. I completed about 85% of the cake, and only had to decorate the ganaches head with fondant, adding details and painting it.

36 hours before the celebration - the cake started to lean, losing its balance. And I realized - somewhere in the armature - there was an issue that could not be easily fixed from outside. In front of my eyes, his body started to crack. I was able to save the head/cake part and refrigerated it. I also was able to save his tail. But I had no armature, the whole body, everything that was done gradually over time didn’t exist any more, plus now decorating the entire figure!
Next 8 hours of the night, only operating with whatever I had in my hands, I had to come up with the stronger armature to even be able to redo the entire cake. By 11 am, Ty at is 24 hours prior to the celebration, I created it, tested the cake and it was sturdy. I knew - I will do it. Although, by this time, I was up non stop for 24 hours, I could not disappoint my daughter.

24 hours before the celebration…
With the compete armature, I started to build the cake again. Since the armature has to be slightly changed to be sturdier, I also had to slightly alter the body. But it was acceptable for me to be able to complete the cake. I was up the next 24 hours, making strategic pauses to solidify the elements of the cake, but working non stop. Just poking the entire cake to create the fluffy, furry texture, and painting it too quiet a bit of time and effort.

A few hours before the celebration…and 48 hours of non stop work, from the failed cake to a great success - the cake was completed in its entirety and transported to the place we were celebrating Sofia’s birthday.

The birthday turned out to be amazing, games and art activities for kids that I prepared, we had 360 Photo Booth to take amazing videos, pizza, ice cream, and of course THE CAKE!

Thank you for reading the story. ❤️❤️❤️
Have a wonderful weekend ❤️

06/16/2025

I made this edible composition inspired by Amalfi coast lemons (edible both the tiles and the lemons ☺️) for my love, my husband Michael for Fathet’s day.

How often do we say - it’s too beautiful to eat, how can we cut this? Well, I made it edible but completely shelf stable for the long-long time and we can enjoy them as the decor!

Inside the lemons - RKT and modeling chocolate, outside special type of fondant, tile - also fondant. The tile - hand painted with stencils, lemons - hand sculpted. Loved creating this authentic bumpy lemons. And especially loved giving this surprise to my husband!

05/30/2025

My whimsical cake. The bottom tier - chocolate and vanilla cake and the top tier - bursting tropical flavor of 4 fruits: mango, passion fruit, orange, and guava!

Btw who knows which fruit among mentioned above has higher vitamin C and in general one of the highest in Vitamin C.
Fun fact - the highest - Kakadu Plum!

05/22/2025

Delicate edible lace! Just beautiful ❤️❤️

05/20/2025

This Birthday Cake - I fell in love with this order while making it for my dear friend 😊😊🫶🏻
Chocolate cake with ganache and passion fruit frosting - all dairy free. All decorations are handmade, with exception of edible ribbon on the bottom of the cake.

❤️❤️

04/25/2025

Hi everyone!

Being in baking industry, puts me in a situation, where I have to make a choice in food coloring, not just for me but for my customers. I am very happy that the synthetic food coloring will be phased out. And I stand with this process!

Some companies already posted that they are working on changing their formulas. And I hope to see natural food coloring industry starts offering vibrant and healthy colorants with improved outcomes in final baked goods.

On the other hand, there are companies who willfully protest this change and post about it that they won’t update anything, with the tone and demeanor, I cannot stand behind. It’s disgusting and it is wrong on every level.
Such company is Americolor. They do not plan on improving the colorants they offer. They lost me as a business. And I want you to know that I pledge to not use their products unless they change their stance and work on their formulas.

Thank you all and appreciate you trust me with your needs! ❤️❤️