Heart Filigree Cake

I decided to have some fun with royal icing. The roses and hearts are all royal icing, stuck on crusted buttercream. I was afraid they’d melt, but they did fine, at least for one day. I hope to try a filigree box with some 0 tips sometime…next time I’m at the baking store, I’ll pick up some tiny tips.IMG_5086


Rainbow Cake #3

This is cute, I think. (From this recipe.) I would have left the frosting off completely, ’cause it looks awesome this way…I filled it with a scrumptious whipped cream/cream cheese icing, and it would have looked great with a dollop on top! BUT I wanted to frost it with my favourite cream cheese icing, so I did. Here it is with just the filling:

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And here it is decorated. I got the idea of putting a sun on it from somewhere on the wide world of internet, but I can’t find the link now. (It’s yellow-coloured white chocolate.) The white  icing is supposed to be clouds…obviously I haven’t perfected clouds yet. But I still like how it turned out! It’s cute. And of course the inside is really fun to see.


Flowery rainbow cake

This cake is also called “death by food colouring,” but only on the inside.

I’ve never done a 6-layered cake before — I divided two white cake mixes into four batches using my kitchen scale. For each batch, I added extra flour, some eggs whites & oil and soda water (a variation of http://www.cakecentral.com/recipe/7445/the-original-wasc-cake-recipe), then split it into two bowls and coloured them. After baking all the layers, I used thick buttercream as a dam and filled them with cream cheese & whipped cream icing.

I cut around the edges of the cakes, since they weren’t flat, and weren’t tall enough to level.


Then I used a big tip to crumb-coat it. That tip saved the cake, because the layers were too crumbly and kept threatening to break off!


I put it back in the fridge after getting mad at it a few times, then when the icing cooled down, I was able to smooth it out a bit.


After that it was relatively easy! I used my Russian tulip tip for the flowers, a ziplock bag for leaves, and the normal whatsit schloopy tip for the borders.


I’ve decided I like the lines, instead of smoothing it out completely — it kind of says, “I’m not fondant, I’m buttercream!” which is nice, since I don’t really like fondant.