Hello there! In reviewing some numbers on the blog recently, I realized that my Let Them Eat Cake post from soon after I began this blog in 2012 is by far my most popular post. Soon after that original post, I shared a few more in Let Them Eat Cake, Volume 2. But in the three years since I wrote those first two posts, many more cakes have been enjoyed by friends and family, and I’ll be sharing some of them here in Volume 3. Take a look; maybe you’ll get an idea for a cake or two of your own!
I made a filling for the cake by mixing peanut butter with buttercream icing, then poured ganache over the top of the cake, letting it run down the sides before it set. To complete the theme, I scattered a few handfuls of wrapped mini Reese’s cups around the cake pedestal.
Cupcake Rose Bouquet
|Cupcake bouquet in progress|
I made the cupcakes at home and transported them to my hometown a little over an hour away in a cupcake carrier, then assembled the bouquet at the shower location (which happened to be held at the same place we had our wedding reception!).
|It’s starting to come together|
|The addition of tissue paper leaves completes it!|
|The rest of the cupcakes went on display on a cake stand|
The next month, there was a gathering for the Mister and his grandmother’s birthdays, which are a day apart. I wanted to make a cake that was suited to a lady in her seventies and a man in his twenties, which is a challenging task. I finally settled on a common interest that I could work with: traveling. Since his grandfather retired a few years ago, the Mister’s grandparents have traveled all over the US and to a few countries abroad. The Mister and I also enjoy traveling and have been to many US states and a few countries together.
|Plain cake with the piece that would become the handle|
|It’s starting to look like a suitcase…|
Once the thing had been made into a plain brown suitcase, I attached the souvenir stickers to the cake, again using piping gel. The last-minute addition of a luggage tag that doubled as a place to write ‘happy birthday’ finished it off.
And the finished product was a suitcase cake, or ‘suitcake.’
|Suitcase cake again|
Our good friends’ daughter turned two the following month, and I had the privilege of making her cake again. The theme for year #2 was Mickey Mouse, so I tackled the challenge of making an icing Mickey. It was easier than I thought, using Frozen Buttercream Transfer (FBT).
I printed out a picture I found online of Mickey holding a present, taped it to a cutting board that will fit in our freezer, then covered the board with wax paper. Starting with black icing and a tiny tip, I traced Mickey’s outline. Next, I started filling him in, beginning with the smaller items in the foreground first (eyes, dots on his shorts, etc.) before moving on to the background sections (red shorts, tan face, etc.) and finishing with the white background in a kind of starburst shape. For more detailed how-to on FBT, click here.
|Frozen Buttercream Transfer in progress|
I put him in the freezer and let him harden for a few hours until he was stiff enough that the wax paper would pull off without the icing sticking to it. While he was freezing, I baked and iced the cake with its base layer of bright yellow icing. And did a ton of dishes. Then, when Mickey was ready, I took him out of the freezer, removed the tape that was attaching the wax paper to the cutting board, then very carefully flipped him over onto the cake.
|Mickey cake in progress|
My family is comprised of Clemson fans, so it would make sense that I’ve made several cakes with a Clemson theme over the years.
A couple months later, I was asked by a lady at work to make a groom’s cake for her son’s wedding reception.
|Icing South Carolina pocket square|
|Pretty bow tie, buttons, and big icing lapel pin|
|Royal icing poinsettias|
To keep the bow tie nice and fluffy, I made it a couple days in advance and let it dry overnight with a few pieces of wadded up paper towel to keep it from falling flat while it dried, similar to this one.
|A tasty Oreo cake!|
The four of us enjoyed dessert at each meal that weekend, but since part of the purpose of the trip was to run a 5k, I think we all earned at least one piece!
When strawberry season rolled around in April, I decided to use some of the berries I picked to make a cake from scratch. I didn’t have a recipe already, so I searched online until I found the one I wanted. It was so good, I made it twice!
The last two cakes I’ll share today are very similar. One is from family vacation in St. Thomas with the Mister’s family, which happened to coincide with his sister’s 30th birthday.
I took with me the candy pieces and a plastic mold to make the shells, along with a few tiny edible pearl pieces so I could make one of the shells contain a pearl (even though none of them were actually oysters). His mom found a small sand bucket and packed it in her checked baggage so we could use it for the birthday cake.
The second beach cake is actually the second homemade strawberry cake I made. Instead of decorating it as a strawberry cake, I cut it into tiny layers, which I put into another sand bucket, alternating with layers of icing and sliced strawberries. Nilla wafer sand (with a few crushed oreos mixed in) and chocolate shells completed the cake, which we shared with my extended family on our annual beach trip.