Gallery

These photos are a small sampling of the many cakes Mark has created over the years.

Please enjoy browsing the gallery and experience Mark’s style and the cake decorating techniques he teaches in his hands on classes.

The Chalice : This 5-tiered wedding cake is covered in rolled fondant that is sponged with vibrant blue and green tones and hand-painted gold accents. The chalice topper is 100% sugar and was formed by making a custom silicone mold. The "B" monogram on the face of the cake was formed by careful placement of individually painted sugar segments. >>	Royal Splendor Henna Feathered Fantasy Panda Rose Cascade Fall Leaves Distinctive Florals Cherry Blossom Peonies and Fringe Fabergé Egg Beaded Lace Pearl Elegance Pink Perfection Crooked Whimsy Swiss Rose The Monogram Chanel Fire Cake Luau

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The Chalice

The
Chalice: This 5-tiered wedding cake is covered in rolled fondant that is sponged
with vibrant blue and green tones and hand-painted gold accents. The chalice topper
is 100% sugar and was formed by making a custom silicone mold. The "B"
monogram on the face of the cake was formed by careful placement of individually
painted sugar segments.

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Royal Splendor

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Feathered Fantasy

Cake by Mark Seaman
First Place 2007 National Wedding Cake Competition at the Oklahoma Sugar Arts Festival in Tulsa,Oklahoma.

This six-tiered, Hollywood-themed cake pays homage to Lucille Ball, featuring over 80 sugar orchids and 500 handmade fondant feathers, 400 of which enrobed a feathered pedestal. This work is featured in the 2008 book "Decadent Details, Perspectives of the Grand National Wedding Cake Competition" published by American Cake Decorating and Grace McNamara Inc.

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Henna

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Panda

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Rose Cascade

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Fall Leaves

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Distinctive Florals

Photo by Slack Photography

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Cherry Blossom

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Peonies and Fringe

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Fabergé Egg

Mark’s "Scrolls & Jewels" wedding cake was featured in the February/March 2006 issue of American Cake Decorating Magazine. This elegant design is inspired by an 1890 Fabergé egg.

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Beaded Lace

Cake Stylist Mark Seaman designed this award-winning exhibition cake for the 2005 Oklahoma Sugar Art Show and Competition, the nation’s largest sugar art show.

The intricately decorated cake features Australian lace with hail spotting built on royal icing bridges. More than 400 individually molded gum paste lace points and over 600 miniature gum paste flowers adorn the bridgework and string work.

The botanically-correct Casablanca lily topper and the accompanying bridal bouquet of roses and picture frame are all made of sugar. The sugar frame displays Claire Pettibone’s "Naomi" wedding dress, the inspiration behind Mark’s design.

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Pearl Elegance

This stunning five-tiered masterpiece is studded with hand-rolled fondant pearls at the intersection of criss-crossed embossing on iridescent fondant. A simple fondant drape and small cascade of sugar roses complement the bridal bouquet.

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Pink Perfection

This stacked fondant cake features a distinct yet complementary design on each tier. The cake’s primary color is decidedly pink without being "too pink".
The base tier features floral appliqués made of hand-dusted rolled fondant while the next tier is embossed with a floral motif with small areas highlighted by way of light colors.

The topper is made of hand-made sugar flowers: stargazer lilies, calla lilies, and roses.

The pearls on the top tier are hand-rolled fondant painted with gold luster dust.

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Crooked Whimsy

This wedding cake comprises five tiers of cake that have each been carefully angled to give the appearance that the cake will topple over at any minute.

The four colors used in the cake mimic the primary colors used throughout the reception site.

The topper is a hand-modeled topper made of rolled fondant. The bowler bride and chef groom stand atop a pressed sugar riser with bowling pins, a bowling ball, and a rolling pin at their feet.

Photo by Rick and Heather KingenSmith

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Swiss Rose

This elegant fondant covered cake is adorned with beautiful sugar roses and calla lilies. Satiny white drapes of fondant are the crowning touch.

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The Monogram

The Drake’s Gold Cost Room was the perfect setting for this elegant four-tiered floral fantasy. Garlands of hand-crafted sugar dendrobium orchids ring the two square tiers while mounds of Ecuadorian roses boost each subsequent tier on beveled glass separators. The Casablanca Lily topper and hand modeled monogram add the finishing touches.

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Chanel

This fondant-covered birthday cake was designed to match a leather Chanel handbag complete with personalized name tag.

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Fire Cake

This vibrantly-colored cake features the incredible art of pulled and poured sugar. The flames are all hand-pulled sugar. The cake is displayed on a 10-pound base of poured sugar designed to resemble clear glass with streaks of red, orange, and yellow fire running through it.

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Luau

Tropical mango buttercream separates layers of light yellow cake coated in white buttercream and draped with a textured fondant cloth. Vibrant hibiscus flowers made of sugar complete this creation.

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