This is a sweet 6" carrot cake, covered in buttercream icing. I had to double check for sure that they didn't want cream cheese icing. It felt so wrong! :) Carrot cake is a vessel to the cream cheese icing. But, to each their own. Carrot cake is so great to work with because the batter is thinner than regular cake batter. The cake always bakes flat. I added some fondant carrots for extra decoration.
For this 80th birthday I was asked to make 6" cake and 8 dozen cupcakes. I was told that the birthday girl liked flowers so that's what I went with for the decorating. I absolutely love how this cake turned out. It was a two layer 6" cookies n' cream (this time I didn't forget any ingredients!) cake. I covered it in pale blue fondant, with soft pink and white flowers. I made a large three layer rose the night before with some leaves so they would have enough time to dry out. For "80", I cut out two of each number out so I could hide the cocktail stick between the two layers. I had just enough of the soft pink ribbon to go around the bottom of the cake to finish it off. Now, for the cupcakes I did raspberry cupcake with raspberry mascarpone icing, lemon cupcake with lemon cream cheese icing, caramel cupcake with salted caramel icing topped with caramel sauce and cookies n' cream cupcake with buttercream icing. Two dozen of each went t...
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