16th Birthday cake.

Those of you that have followed my blog for a numbers of years, will know that I can produce a beteer cake than this!    In my defence it was a dark and gloomy day when I tried to ice this, and could hardly see what I was doing, and secondly buttercream is not my favourite to work with;  albeit I did succeed in getting the icing fairly  smooth!  It was a completely "Mad" cake created using the new Colour Pop colours from Sugar and Crumbs.  Purple cake, sandwiched together with red buttercream, and then blue on the outside!  Everything gluten and dairy free and the flavour of the cake and icing was salted caramel.

The games controllers were created in chocolate - whit, milk and dark, dusted with edible frosts and then painted with coco butter for the details.

Here is a view of the inside!

It may look mad, but apparently it tasted delicisou!

Art and flowers cake

 

A cake to go with the card from yesterday (Excuse the rubbish photo - don't know why the top icing has come out yellow - it was white the same as the rest of the cake).

Very much out of my comfort zone with this cake, as I don't DO buttercream cakes as a rule.   The cake is a four layer gluten and dairy free, salted caramel flavour victoria sponge, with velvet vanilla dairy free buttercream".   The coating was an experimental "first" for me using a ganache kit. 

I also made some fishnet cake lace that went around the cake, on which I adhered the flowers, which were made from flower paste.  Also made from flower paste were the top flowers, the artist's palette and paintbrush, and the numbers and the name on the board. (It was the first time I have made the cake lace, albeit I did attempt some many many years ago when it first came on the market, and failed miserably.) 

Close up of the top of the cake

Thankfully the recipient loved it!

Wrapped Birthday Cake (and out of my comfort zone!)

Well this is a first for mem and a big challenge and quite out of mu comfort zone.   A four layer salted caramel Victoria sponge cake.   (The flavour was achieved by using Sugar an Crumbs salted caramel icing sugar instead of caster sugar).   I also made the cakes in a normal 6" cake tin rather than sandwich tins, and then split them.  (Never done that before either!)  The cakes were made with gluten free flour and the "buttercream " (or probably more correctly frosting) was non dairy as used Stork, which is dairy free, and I also used this in the cake mix too.

I had seen the cake demonstrated and decided to give it a go, and apparently these tall 6" cakes offset on a board are very "in".

The cakes were layered with Sugar and Crumbs Velvet Vanilla "buttercream" and the swirls on the top were also the same butter cream.

I had originally intended to coat the whole cake with buttercream and just add a sugarpaste wrap, but I confess it didn't go to quite to plan, so I coated the whole cake with sugarpaste - that was a task in itself as it was 6" high!

I then marbled the sugarpaste with a smidgen of blue and pink colouring.  Rolled out and cut to size, and attached and the top edge filled.

The "flowers"/swirls when they added.   I confess it is so long since I have done these I had forgotten which nozzles were the best ones to use, and as I needed one for every colour,  I just had to raid mu stash and used what I could find.   At least the leaf nozzle was an easy choice!

The board was coated with sugarpaste and the words indented and then coloured using edible dusts mixed with alcohol.   (I was going to use cocoa butter, but using alcohol was quicker!

The cake was for my daughter, and I am pleased to say she liked it.  She has cut it in half for me to show the layers, and she will be taking it into work tomorrow to share with her colleagues.