Mother’s Day Cake

August 31, 2011 at 9:58 pm 1 comment

As I haven’t had time to bake anything this week, I decided to share something I did a few months ago.  Awhile back I made my mom a Mother’s Day cake.  It was the first cake I did outside of school so I was really excited to do this.  The cake was a yellow butter cake, which is my version of white cake.  I love this cake because it’s so moist but at the same time dense enough to stack and decorate.  The frosting was Italian Buttercream.  Italian Buttercream is so smooth and tastes amazing, however it’s not great for decorating.  I also made a little batch of regular buttercream to make the roses.  Regular buttercream holds its shape a lot better than Italian buttercream.

I threw a lot of different elements onto this cake.  There are two types of borders (rope border and shell border), swiss dots along the side, buttercream roses and text.  What can I say?  I went a little overboard.

Not only was it my first time making and decorating an entire cake from scratch, it was also my first time transporting a cake.  That was one stressful car ride.  Every bump in the road (and as we know, there are a lot of bumps and potholes in Chicago), I would check on the cake even though it was safely taped into my cake carrier.  It was the most nerve wrecking car ride I’ve ever had.  The cake made it safe, which was a huge relief.

 

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1 Comment Add your own

  • 1. Marcie  |  August 31, 2011 at 10:47 pm

    This cake was not only beautiful, it was delicious! Everyone sitting near us at the restaurant commented on the cakes beauty. A wonderful Mothers Day gift. Thanks Amy!!!!

    Reply

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