I was asked to make a cake for a co-worker’s birthday. I let her choose the flavor and then went to work on the rest. I wanted to try out a new technique I had recently seen and thought I could pull off even though I’d never made one before.
My experience with cake decorating isn’t exactly up to par. I’m actually a little better at cupcakes, but I love learning new ideas and practicing. This was my daughter’s birthday cake I decorated last year. So sorry Maria!Tasted great, but I learned that adding a layer of fresh sliced strawberries between the layers wasn’t such a brilliant idea. Check out the moat around the dish. The strawberries around the cake kept sliding too, so I had to secure them with toothpicks! Trial and error, that’s usually my learning method.
Lately, I’ve been tooling around in the kitchen with my left over icing and practicing piping techniques on plastic lids or Pillsbury sugar cookies as my canvas. What? I can’t very well eat plastic lids. Here’s my hydrangea technique I’ll be showcasing soon. Hydrangea cupcakes! How pretty will those be?
However, this cake was a rush order and I didn’t have much time for practicing. It was now or never. I do a lot of researching cake techniques on the internet and combine several ideas and always try to tweak it in my own way. The inspiration came from i am baker Tutorial, (hers is absolutely gorgeous by the way) as well as researching Youtube videos on rose decorating techniques.
I used this recipe for the cake and cream cheese icing ,which is my own. I didn’t add the blueberries to the cake batter, and I also used only a container and 1 tablespoon of cream cheese and added more confectioner’s sugar to stiffen up the icing.
After baking my two 9 inch round cakes I let them cool completely. Next, I leveled the bottom layer mound with a knife(serated is usually recommended.) I’d never done this before. I usually just stack them and slap the icing on as you just witnessed first hand.