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:
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.
I didn’t get in-progress pics for this, but it’s pretty basic — Russian tulip tips for the flowers and basket-weave for the cake. It had a delicious cream-cheese cherry filling, since I only had cherries at home. I still have some of the syrup left…hmm…
I didn’t get a picture of the whole cake for some reason! But here’s the top tier. I made the dragon and some roses from moulding chocolate (chocolate plus karo syrup). The guitar and music notes are from candy melts (I was in a rush).
Here’s a bit of step-by-step for the dragon
I tried two different ways of using way too much food colouring in cakes. This one is so much fun! I used the recipe from cutesweetthings, and it was SO yummy.
For a kids’ cake, I was a bit tired from all this baking, so I coloured the batter and poured it in a pan to get a marbled effect. I don’t think I took a picture of it, but it was very fun.
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.
Here’s another slightly different version of those flower cupcakes…
These tips are so much fun! I’ve only used the tulip tip so far, but it works great so long as my icing is the right consistency (not too thin).