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.


Turtle cake

This one is a 2-layer chocolate cake with a chocolate tortoise (okay, I call it a turtle cake because it sounds better than a tortoise cake but wow that’s so unscientific). I used my new icing tips for the flowers, and they worked great! The head and legs are made out of chopped up cupcakes I had leftover from a previous baking session. It was my first time trying a basketweave, and my icing was too thick, so it’s a little jittery. But not too bad!

maya's turtle cake 2017

My first tiered cake!

Well, this is the first time I’ve put each tier on a platter, doweled everything, and then put it together. I cut up take-out containers for the cake-bottoms…I think I’ll buy some of the commercial ones next time. These were a bit bumpy, and made it harder to hide the spacing between the layers.

IMG_9100.JPGThe bottom layer is vanilla with cherry icing and filling. I smashed up cherries, since it’s cherry season, boiled them and strained them, and added the juice to my favourite icing (basically a cream cheese icing recipe).

The middle layer is a vegan chocolate cake, but I forgot to make the icing vegan! The icing is that same buttercream, but with butterscotch syrup for flavouring.

The top layer is my favourite pumpkin ginger cupcake recipe baked in half a Wilton ball pan. I tried to make ginger-flavoured icing by adding powdered ginger, but you can’t really taste it. I put just a bit of orange food colouring in to make the peach colour.

I had so much almost-ginger icing left over that I used it for all the decorations.

Oh, I almost forgot! I painted each layer with orange simple syrup, since I thought they were a tad dry, and the syrup helps make them moister (or I could stop over-baking everything, but why make it easy?). The syrup is 1C sugar + 1C water, boiled, plus grated orange peel.

The flowers are white gumpaste (here’s Nicholas Lodge’s recipe) painted with powdered colours & vodka. I made them pretty much like this youtube video, but mine don’t look as nice. Next time, if I want flowers that don’t look antique, I’ll colour the gumpaste instead of just painting the flowers. So I got smart and made the leaves using green gumpaste. To make them shiny, I painted them all over with silver sparkly powder & vodka…I don’t remember what the powder was called. I could probably find out really fast by googling it…

I made the flowers using toothpicks, so then I just poked the toothpick ends into the cake where I wanted the flowers to go. Next time I’ll try using spaghetti noodles, just to make it 100% edible.

Instead of dowels, I just stuck straws through the cakes — four for each layer. They’re easy to cut to the right length. I hope they hold up as I take this cake across the street to our clubhouse, where our party will be. I should’ve waited ’till we got there to put the whole thing together, but I got too overexcited about finishing it.

Paw Patrol cake

Someone wanted a Paw Patrol birthday cake. I made this one using a buttercream transfer technique for the lookout tower, and hooray for figurines!


I made cupcakes for her class with paw prints on them. I think they turned out pretty cute!


And with the leftover cake batter, I made a quick-n-dirty Paw Patrol cake.

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The birthday girl helped with placing the pups on the cake, and they ran around a bit as they decided where they were going to sit, so you can see their paw prints all over the frosting.