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If you have followed this blog for any amount of time, you know I like to bake. It started as a way to channel stress and has turned into something that I 85% enjoy and 15% use to punish myself. This past week a friend of mine was turning the big 2-6 (insert eye roll) and I wanted to make her a cake to soften the inevitable downhill slide into 30. She isn’t a huge fan of things that are overpoweringly sweet so I had think about a little bit.
I came up with a few ideas, but what I finally decided on was a Buttermilk Vanilla Cake, filled with Lemon Curd & Raspberry Jam, with the whole thing frosted with Swiss Meringue Buttercream. That’s a lot, right? It sounds super complicated, and it might have been initially, but broken down step by step, it wasn’t too bad. I don’t do decorated layer cakes often, but I am staring to see improvement in my frosting and assembling. I’ve gotten a lot faster and picked up some tricks along the way, like chilling my cake in the fridge for half an hour after doing a crumb coat. It’s definitely one of those situations where you’re going to get a little better every time you do it.
Decoration-wise I knew two things when I started: the cake needed to be that millennial pink and it needed to work around the fantastic pink “happy birthday” topper I found. I started with a sprinkling of crushed freeze-dried raspberries , put the topper in place, and then I just started piling things on. I used fresh roses, fresh raspberries, white chocolate shards, and edible gold stars… and of course, shimmer dust. Gotta have the shimmer dust. Before I knew it, the cake was chilling in the fridge, and I was trying to figure out how to safely get it across town. I think it turned out okay and the birthday girl was floored so I think this definitely goes into the win column. She also loved the flavor combination and really enjoyed that it was something specifically tailored to her. Lots of fun, but I don’t think I’ll be doing another one of these for a while, a few weeks at lease.