My cousin married her high school sweet heart (awwwwwww!) this past Saturday, November 8th. Unforeseen circumstances brought the pleasure of making the groom's cake to my doorstep, and I was happy to take on the task. Two layers of dark chocolate cake encase a cookies and cream filling...my compliments to the bride and groom for selecting such an awesome flavor combo! While I'm not normally a fan of the star fill-in method made popular by the Wilton school of cake decorating, I found that it was the quickest and albeit cutest way to represent "grass" in butter cream. (Oh, and can we say, "green and black mouths?" It takes crazy ridiculous amounts of food coloring to achieve those shades, even using my uber-black Americolor Super Black gel. For deep colors like black, red, blue, and green Americolor can't be beat! Make the switch from Wilton and you won't believe how it will change your life. Okay, so maybe it's not life-changing, but it will certainly make your decorating a breeze!) The fleur de lis, lettering, numbers, and gazillion tick marks were piped a few days before using royal icing. Thank goodness for proper planning!
Here's the cake set up at the reception hall:
I just discovered your blog while scrolling through the comments about favorite Thanksgiving dessert & Christmas cookies on Cakespy. It's so adorable! You are such a amazing baker! Have you considered quitting your day job and go full time with baking? Because you should!
ReplyDeletelittle miss contrary-- Thanks for the compliments :) I do what I can, I guess. I wish I could quit my monotonous (though decently paying) job to open a bakery...but for now that's staying on my "Maybe Someday" list!
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