One of my proudest moments
First off can the record please show that I have amazing friends???? The above would not have been possible if my dear friend Miss Cane didn’t come to help me frost and box 50 cupcakes. ooh and did I mention that she also made the #16 topper on the cake??? Also my dear friend Miss Taylor helped me stamp thank you on 60 tags. What a gem 🙂 Yes I’m blessed and I intend to not forget it 🙂
I love this photo
So how did all of this come to be you may be wondering? Well here’s the (short) story. my niece was turning sixteen and my aunt commissioned me to make her birthday cake as well as cupcakes for party favours. The mission – 50 cupcakes and a two tiered sponge birthday cake with cream filling in alternate colours of cream and purple with an edible gold rose as a centrepiece. The theme was purple with a touch of gold you see. My response – accepted (you know how I do). Told you it was a short story 🙂
Once upon a birthday in London…
The rose was made by sort of following Faye Cahill’s instructions for her pretty peony rose. Let’s just say that I used a lot of the wrong tools but I’m still happy with the result. Will be doing it again with the correct tools this week and will let you know how that turns out.
Meet the peony rose.. what a golden beauty
The cupcakes were piped according to the amazing Hannah of Love the little bakery’s tutorial. She’s an amazing tutor and I’ve been piping roses since watching her helpful tutorial.
My cupcake army reporting for duty
The topper was made by tracing 16 on card board paper twice, sticking a cocktail stick between both pieces and then tracing 16 on a gold double sided craft sheet which was then stuck on both sides of the card board and dried.
The elegant boxes were created by threading the thank you tags through gold chiffon ribbons and tied into a neat bow across the top.
Unlike last time I stacked the cake properly using Wilton’s New Cake Construction System and I am pleased to announce that it did not so much as wobble in transit. I also adhered the cake board to the drum using royal icing and put the centre rod through the cake board as well so it was extra sturdy.
Post transit… not a dent in sight… Thank you Wilton!!!
Video on how to use the cake construction system below:
That’s all from me. Enjoy the photos:
Before the cupcake army came the box army
boxed with love
Up! Up! and Away!!!
Sometimes you just need to go black and white 😉
Gotta love when the kids get their hands on the buttercream before you get a chance to take your inside shot 😉
So there you have it folks!!! Me thinks I’ve improved a lot since the last time I did a big birthday party. My buttercream frosting was smooth, the cake properly stacked and the cupcakes looked professional. Who woulda thunk it eh? If you’re starting out on your cake decorating journey, hang in there chuck, it gets better 🙂 Have you done any big projects lately? What was your scariest bit? How do you stack your cakes? Would you do it again? I’d love to hear from you.
Until next time… Have a good cake day!!!