Marlas Art Cakes and Bakery

Cupcakes.

Key lime pie with Swiss meringue lime rosettes.

Life is uncertain and short… eat dessert first.

Coconut cake with Swiss meringue coconut buttercream. Topped with toasted coconut.

Think jolly ranchers candy. Thats the blue wave. I call this cake “Splash”

Hi everybody. My account is fine. Thanks for all the suggestions. Took me a while. I finally found the link to request code to change my password. Everything is good.

Jeez earlier today somebody hacked my fb account again, (they changed my password) and I had to spend 1.5 hours changing my password and verifying. What an @ #%- ing nightmare!!!!!

FLORAL AUTUMN BOUQUET CAKE. My latest birthday cake for linzy. A triple layer white, almond, sour cream cake with Swiss meringue buttercream filling and icing on the sides. American buttercream floral autumn bouquet! Bon Appetit

This is an 8 inch triple layer lemon pistachio cake with lemon pistachio butter cream rosettes. Bon Appetit

This is a four layer 12 inch vanilla almond cake. The fillings are vanilla, almond butter, cream, lemon, buttercream, and blueberry buttercream. Tge cupcakes on top are all vanilla almond cake batter. It’s my first attempt at the weaving tip. I wanted it to look like a basket full of flowers.Bon Appetit

Hi everybody. This a “marbled” American butter cream icing. It’s an 8” triple layer vanilla almond cake with vanilla buttercream filling. The topper sails are made from rice paper I soaked in robins egg blue, lavender, and clear. Then I shape them in funky shapes and baked them in low gear for 40 minutes. The gold paint and pearls are edible. Bon Appetit.

This is an 8 inch, triple layer, white almond cake. The filling in between layers is raspberry butter cream. Everything on the outside is American buttercream as well. It’s for a group of ladies tonight.
If you have an event, you need a cake for, call me up and let’s chat about it. I approach everything like an art project. Bon appétit Chef Marla. 714-393-0417. And remember life is short and unpredictable so eat dessert first.❤️🌺😊☮️

Lola just had her teeth cleaned. She’s not very happy about this.

This is a Halloween cake I did for my friend Caran. It’s a triple layer chocolate devils food cake, with Dutch chocolate icing. I heated marshmallows, and stretched them to make the cobwebs. Then I used meringue to shape the eyeballs, tombstone, ghosts, and bones. I baked the meringue for about two hours at a low temp. Then I used edible paint for the tombstone, ghost faces, etc. It was super fun to make and by the way it was delicious.

Hi everybody, this is a triple layer 10 inch carrot cake with cream cheese frosting and purple neon rosettes. It was a birthday cake for a friend Toni!

This is a triple layer 10”
“Wildflower” cake.