Archive for the ‘Cake Decorating’ Category

Alphabet Flashcard Birthday Party

Monday, April 1st, 2013
Treat table at alphabet flashcard themed first birthday party.

Table at alphabet flashcard themed first birthday party.

So, my son just turned 2 – and I am just now posting about his 1st birthday, how bad is that?  With two little ones, I don’t get around to posting as often, or ever. My littlest is only 3 weeks old.  Life has been hectic to say the least.  But that is no excuse for the long lapse in posts.  Well, come to think of it…that is a great excuse.   Anyone who has little ones understands.  I have even more excuses too.  You can add a move across the country too.  I would like to say that I am going to jump back into blogging full time – and sure, I can “say it”.  But doing it, is another thing.  Making a commitment to do anything on a regular basis is difficult for me.  Heck, washing my hair on a regular basis can be difficult. Oh yes, I said it and you other mothers know it.

OK, on to the birthday party details…

Jackson was getting ready to turn 1, and like any first time mom, I was ready to pull out all the stops.  I wanted something really cute, and original.  So I decided on an alphabet themed party.  I found a few resources that helped me with ideas.  These were alphabet / flashcard themed parties and you will find all of the details to these resources listed below.

In addition to buying items off of I also created several of the decorations using my Cricut.  If you are not familiar with a Cricut – you have got to check out their website.  It is a crafters dream device for cutting out paper. I made an alphabet garland that I hung on the front of the food table.

I adore the sweets tables that Amy Atlas creates, they are just breathtaking.  I wanted to do something similar, but on a much smaller scale.  So I decided to create my own candy buffet table.  I used alphabet flash cards I found on as decorations.  My candy buffet table included gum balls, rock candy, candy canes, sugar cookies and little containers of M&Ms.

Candy table at alphabet flashcard themed birthday party

Candy Favor Table

alphabet sugar cookies

Alphabet Sugar Cookie Party Favors

1st Birthday Party Hat and 1st birthday bib

1st Birthday Party Hat & Bib - Custom "flashcard" Invitation

I found a website,  BlondeDesigns, they had done a very cute abc flashcard themed birthday party.  This is where I “borrowed” the idea for the invitation.  I found a designer on to help me create the image of Jackson’s face for the invitation. You can find details on all of the resources that I noted below.  I also found other sellers on etsy that provided the party hat and 1st birthday bib that Jackson wore.

Birthday boy enjoying his first birthday

Birthday Boy Enjoying His First Birthday

I found the paper mache letters at Hobby Lobby.  I then used acrylic paints to paint them in the party’s colors.  They were a great visual addition that made a lot of impact for a reasonable price.

Cake Balls with first birthday toppers

1st Birthday Cake Balls

As you can see, everything was in bright oranges, blues and greens.  These cake balls were a hit.  I created the first birthday toppers on my Cricut.

Custom Line Drawing of Childs Face's Jackson

I used the custom drawing I had done of Jackson’s face that I used for the invitation as decoration.  I blew it up and cut it out.  Jackson’s face was everywhere.

C is for Crayons - Party Favors

C is for Crayons - Party Favors

Now onto the 1st birthday party favors.  Since it was an alphabet flashcard themed party…I decided to give our guests crayons in the shape of letters.  I packaged them up in cellophane bags and added a label that I created on my computer.

Jumpin Jax!  We call Jackson “Jax” for short.  So, how fitting to give out “Jumpin Jax”.  I bought little bags of Jacks at the local craft store…removed the label…and then reattached my own label.  Again, I used the drawing of his face – they turned out great.

Jumpin Jax - Jacks Party Favors

Jumpin Jax - Jacks Party Favors

Party Favor Stations

Party Favor "Station"

Rice Krispie Treats in Party Colors

Rice Krispie Treats in Party Colors

The food table was colorful and fun…which is what I wanted.  Nothing too fancy – all things kids liked to eat.  A bucket full of colorful sodas that the kids could help themselves to sat on the floor.

Colorful Sodas in a metal bucket

Colorful "Help Yourself" Sodas

Kids First Birthday Party Food Table

Kid Friendly Foods

And yes, I know, the tissue paper pom poms are played out, but they are so easy to make.  This will probably be the last time I make them – I swear.

Tissue Paper Pom Poms and Paper Lanterns

Tissue Paper Pom Poms and Paper Lanterns

Check out the following websites for more Alphabet Flashcard Party ideas:

wannabauthor’s Pinterest ABC Bday Ideas Page

This Nest Is Best’s ABC School Birthday Party (funny, I just found this resource.  I did not see it while planning my party – but we had several of the same ideas – how odd is that?)

Brunch with Darling – P is for Party

One Charming Party – Classic School Baby Shower

Alphabet Flashcard Themed Birthday Party Resources

OneOfAKindOnesie – Party Hat and 1st Birthday Bib

HighlandHouseGifts – Alphabet Crayon Party Favors

sugarandflour – Alphabet Sugar Cookies Party Favors

LittleSugarBean – Birthday Party Invitations

5sizes2small – Custom Drawing – this is the line drawing of my son’s face used for invitation

PopHeartPress – Alphabet Flash Cards – I used these for alphabet flashcards for decorations at the party

Rainbow Cake in a Jar

Friday, March 16th, 2012

Rainbow Cake in a Jar

There are certain things that automatically bring a smile to your face…puppies and their sweet puppy breath…babies and their itty-bitty baby toes…and these colorful creations – the Rainbow Cake in a Jar. I discovered this creative cake concept on my new favorite site (and everyone else’s)…Pinterest. I must give credit, where credit is due – Thanks Brooke Mclay for posting this unique treat.

Not only are these jarred cakes adorable, they last longer than a typical cake.  Sealed and refrigerated, these cakes will stay moist and delicious for at least 5 days. The jar and metal lid are the perfect vessel for shipping.  The old school Mason jar makes for a great presentation, and allows for numerous ways to dress them up.  You can add a pretty ribbon, or a personal label or perhaps a piece of twine with a little card attached.  The possibilities are endless.

It is the perfect recipe for a child’s birthday…I tested it out for my sons 10th birthday…and he loved them. The best part of this project was the fact my son was super excited to help!

Here’s how you start…

First, gather all of your ingredients and supplies – this includes the jars you will use. My local grocer carried a variety of mason jars.  I chose the Ball wide mouth pint sized jars. Any sized jar will work, simply adjust amount of batter and cooking time.

I used 2 boxes of cake mix for these simply because I knew “cake mix” was a sure thing

Make the cake according to directions.

Divide the cake mix up and color.  I divided all the batter into 6 bowls.  I then used Wilton Gel food coloring to tint each bowl to the desired shade. Gel food coloring is a MUST for this project. You will not achieve the desired saturation needed to make the colors pop if using standard food coloring.  Once you have all your colors it’s time to assemble the jars for baking.

I used 2 cake mixes and 12 wide mouth pint sized jars.  Be sure to generously spray each jar with cooking spray. To keep your colors in the right place, use disposable pastry bags. You could even use Ziploc bags to easily distribute each color into the jar.  You want even, mess-free, layers.

Cake in a jar

Keep in mind – the cake will rise. Do not overfill the jars! This means filling no more than half the jar. Once you have all the colors layered into your jar, they are ready to go in the oven. I followed the temperature directions on the cake mix box.  Keep a close eye on them; you don’t want to over bake them. I would say anywhere between 30-40 minutes is the norm.  Be sure to space jars equally to allow even baking.  Once baking is complete, let cool completely.  Then you can top them with your favorite frosting and sprinkles….YUM!

We decorated ours with felt stickers and colorful ribbons.  They turned out really cute, and they tasted even better.  My son was so proud of what he helped create – as he should be.  Since discovering these rainbow cakes I have come across other cake in jar recipes…looks like I better get busy baking.  Let us know your versions of Cake in a Jar.

Halloween Cupcakes…oh so creepy!

Monday, October 24th, 2011

Halloween is one of my favorite holidays.  For one, I am a candy junkie.  So anything that gives me a reason to have 5 pound bags of candy in the house is alright in my book.  Hey, it’s for the kids, right?   Second, I love thinking up creative ways to gross people out.   And my favorite way to do this is by crafting some gross goodies.  Click here for a few of my favorites that I created for a Halloween party a few years back.    

To honor Halloween’s finest gross out goodies – I have decided to give you a list of my favs from around the internet.  These are in no particular order, they are all equally disturbing. 

1.) Brain Cupcakes 

Halloween Brain Cupcakes

Ooeey, Gooey Brain Cupcakes


Brain Cupcakes are taken from Xsomnis’ PhotoStream on Flickr.  Please view more of her cakes and cupcakes here.  Check out her Zombie Food Guide.  She gives you complete instructions on how to make the Brain Cupcakes as well as were to buy the molds. Nice, thanks Xsomnis! 

2.) Just a really GROSS cupcake 

Most of the time it is the way we decorate the cupcakes that makes them look unappealing – but the inside of the cupcake still looks delicious.  Well, this is a twist on making a gross cupcake…it really is just that, a gross looking cupcake inside and out.  Sugar Plum Pastries created this one, and yes, it is entirely made of sugar.  I really don’t think I could eat this one.  Could you? 


Ewwww...gross. This really is a gross cupcake.


3.) Human Heart Cupcakes 

Some of the most realstic, anatomically correct cakes and cupcakes are created in the Evil Cake Shop.  If you have a second, and a strong stomach, take a look through their website.  But beware, they have several NSFW body parts as well.  Sick. 

Cupcakes that look like human hearts

Eat your "heart" out


4.) Human Jaw Cupcakes 

Another winner by the Evil Cake Shop, take a bite out of these toothy cupcakes at your next Halloween party. 

creepy mouth and teeth cupcake

Bite Me


5.) Monster Cupcakes 

Chef Lynn of Yummy Cakes by Lynn created these cool monster cupcakes by first crafting an eye out of fondant, then working around that.  I love the bright colors in these kooky creatures!  So fun. 

Cool Monster Cupcakes

I've got my EYE on you


6.) Broken Glass Cupcakes

Oh Martha, you always have the best ideas!  Thanks to Martha Stewart for these Broken Glass Cupcakes which use shards of sugar “glass” and a red fruit sauce for blood.   These really are the perfect Halloween Cupcake.

Broken Glass Cupcakes

Careful with these ones.


7.) Kitty Litter Cupcakes

You’ve probably seen it before – Heck, I made a Kitty Litter Cake a few years ago – but have you ever seen Kitty Litter Cupcakes?  Cupcakeables took the famously nasty Kitty Litter Cake and modified into a cupcake version.

Kitty Litter Cupcakes


I will have many more creepy Halloween Cupcakes in the days to come…keep checking back.  Happy Halloween!

Farm Animal Baby Shower Cake

Wednesday, August 4th, 2010
Farm Animal Baby Shower Cake

Farm Animal Baby Shower Cake for Miss Dawn

Let me start off by saying I love this goofy little cake!   It has been a while since I was truly excited about a cake.   Many of the cakes I have done recently have been repeats of ones prior…not much of a challenge.  This time I was given free rein in design and decorating…I love when that happens.  

Two things were for sure…the cake needed to be two tiers and needed to incorporate farm animals.  I got to work the same way I always do by heading to the internet!   Yes I have ideas of my own, but the internet is an invaluable tool when putting together my vision.   I can find new techniques and borrow bits and pieces from others to come up with my master plan. 

This time around I planned to stay away from decorating with fondant; instead I would try my hand at decorating with buttercream.  Don’t get me wrong, I love how smooth and flawless fondant makes a cake appear, but there is something whimsical and scrumptious about buttercream.   Buttercream makes you want to dive in and devour that cake. 

I needed some technique other than decorating with buttercream, something to make it a bit more fun.   Sweetopia not only is one of the cutest websites online, they make the most beautiful cookies.   Aside from showcasing their work, they offer informative tutorials on decorating with Royal Icing.   Did you know…aside from piping royal icing on cakes and cookies you can pipe designs onto parchment paper, let dry and then apply directly to a cake?  Here is the article on how to do it… Royal Icing Flood Work or Runouts.

Royal Icing Sheep for Baby Shower Cake

My Royal Icing Sheep

I decided to break-up the tiers of this cake.  The bottom tier would be the ground…pastures with fence and cute farm animals.  The top tier would be sky with a few clouds and a couple of birds. 

Top Tier of Farm Animal Baby Shower Cake

Top Tier of Cake

I tried the royal icing technique on the farm animals.  Pigs and Sheep seemed an easy way to start. I drew out a few designs and placed parchment paper over the top of the design. I then piped royal icing over the lines.  Seems easy enough, doesn’t it?   After all the animals were complete, I placed them on cookie sheets to dry overnight.  I removed them by simply sliding an offset spatula underneath to release them.   They were attached directly to the cake with a couple dabs of royal icing…voila!  Those little sheep and piggies just made me smile…perfect!

Elmo Cake

Saturday, May 22nd, 2010

Elmo Cake

Elmo Cake

I just had to share this adorable Elmo cake that my sister made.  She sent me the photos the other day…and I knew it had to go up on the site.  I am not entirely sure of the whole story behind this super cute Elmo cake, but I assume it was made for a birthday party.

How cute is Elmo?

Elmo Cake

Olympic Inspired Sweets

Friday, February 19th, 2010

We are already 8 days in to the 2010 Vancouver Winter Olympics and I am hooked.  The stories, the competition, the tragedy and triumph – this is what the Olympics are all about.

So what better way to celebrate and honor the 2010 Winter Olympic Games then with a collection of the best Winter Olympic inspired goodies I could find.  Really, this search was prompted by one shining example, Marian’s Olympic Mascot Cookies from  She is a true sugar master.  The time that goes into these cookies is incredible.

Sweetopia's Olympic Mascot Cookies - Miga and Muk Muk

Sweetopia's Olympic Mascot Cookies - Miga and Mukmuk

Sweetopia's Olympic Mascot Cookies - Quatchi

Sweetopia's Olympic Mascot Cookies - Quatchi

The mascots this year are comical.  Quatchi is  a sasquatch – how funny is that?  A sasquatch that wears boots and earmuffs no less.  And Mukmuk…a marmot. “Hey, nice marmot!”

Another great example of an Olympic inspired sweet is this is Olympic mascot cake done by Anne Elizabeth Cakes.  I love the mascots – she did an excellent job.

Anna Elizabeth Cake's Olympic Mascot Cake

Anna Elizabeth Cake's Olympic Mascot Cake

Of course we need a cupcake – so here it is…the Olympic Ring cupcake done by Clever Cupcakes in Montreal, Canada.

Clever Cupcake's Olympic Ring Cupcake

Clever Cupcake's Olympic Ring Cupcake

Since the Olympics are being held in Vancouver, British Columbia we should probably have a native dessert as well.  The Nanaimo bar is named for the city of Nanaimo in British Columbia and consists of wafer layer, a custard layer and then is covered in chocolate.    Here, The Kitchn shows us their version of this Olympic inspired treat.

Nanaimo Bars

Yum...Olympic Inspired Nanaimo Bars

I hope this inspires you to make your own Olympic themed treats  to eat while cheering on Team USA, of course.  Win Big Team USA – you make me proud to be an American!

Hummingbird Cake…my version

Thursday, January 28th, 2010
My Version of Hummingbird Cake

My Version of Hummingbird Cake

Baking is a science. Unlike cooking which allows you to add a pinch of this and a tad of that to taste, baking recipes need to be followed to a tee.  Otherwise, the result can be disastrous.

I, like many great bakers, borrow recipes and ideas from the pros.  There are always certain things you can do to put your signature on a recipe and make it your own.  Let’s take Hummingbird Cake for example…there are so many variations of this cake out there for you to try.  My personal favorite is Paula Dean’s version of Hummingbird Cake. Her version is delicious as is, but I wanted to make this recipe my own and give it a personal twist.

As a guideline, I never mess with the amount or type of flour used in a recipe.  The leavening agents are also something I stay spot on with.  When it comes to sugar you can probably get away with adding a bit less, but I wouldn’t recommend changing the actual “type” of sugar. Brown sugar has more moisture than granulated sugar and some sweeteners such as Splenda or Equal don’t translate the same as granulated sugar.  I must not forget to mention that calorie-free sweeteners can leave an unpleasant aftertaste in your baked goods as well as cause them not to rise up. 

Changes should be subtle…adding a different kind of nut, chip or spice.  Making a recipe your own can even be as simple as adding slightly more of one ingredient.

Anyone who knows me knows that I am a cuckoo for coconut – it is one of my favorite ingredients to work with.  Simply adding a ½ cup of sweetened flake coconut to this Hummingbird Cake created a whole new layer of flavor and a bit more texture.

The next twist I made on this Hummingbird Cake recipe was replacing the finely chopped pecans with more roughly chopped toasted pecans.

***Chefs Note on Toasting Pecans***

To toast pecans simply place them in a dry pan over medium heat.  Be sure to keep an eye on them and stir often.  Pecans have oil in them that left unattended can burn. And no one wants burnt nuts in their cake.  You will know when they are done when they smell aromatic and are slightly browned


The last change I made to this Hummingbird Cake recipe was to kick up the cinnamon.  To bump up the warmth cinnamon can add, I increased the amount of cinnamon to 1 ½ teaspoons. 

I finished the cake with cream cheese icing, toasted coconut and whole toasted pecans. 

I am still learning about the science behind cake baking.  For more information on this topic check out these sites: – Baking Ingredient Science

WilliePrejean’s Baking and Baking Science

Hummingbird Cake

Serves 12


  • Nonstick vegetable spray
  •  All-purpose flour, for pans
  •  3 cups self-rising flour
  • 2 cups granulated sugar
  •  3/4 cup vegetable oil
  •  1/2 cup finely chopped pecans
  •  2 very ripe large bananas, mashed
  • 1 (8-ounce) crushed pineapple, with juice
  •  1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, beaten


  • 1 pound (1 box) confectioners’ sugar, (for the frosting)
  • 1 (8-ounces) cream cheese, room temperature (for the frosting)
  • 6 tablespoons (3/4 stick) unsalted butter, softened (for the frosting)
  • 1 teaspoon pure vanilla extract, (for the frosting)
  • 1 tablespoon milk, or more if needed (for the frosting)
  • 1/2 cup finely chopped pecans, (for the frosting)

****(My changes to this recipe include…adding ½ cup sweetened flake coconut, larger toasted pecans and ½ teaspoon more cinnamon)


1.   Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

2.   Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

3.   Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

4.   Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

5.   Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

6.   Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

A Winter Wedding Cake…

Tuesday, January 12th, 2010

Photo courtesy of Joshua Wood Photography

December is a month full of activities.  Holidays, shopping, cooking, cleaning, and if you have children, well they are home from school for half the month.  This past December I took on a new task, one that was not only stressful but also worthwhile as it would test both my organization and baking abilities…I signed on to do my first wedding.

Weddings are a whole other department in the baking world.  This isn’t just someone’s graduation cake or birthday cake…this was someone’s WEDDING!  Most brides want it to be the most perfect day of their entire life…that’s a lot to live up to. 

The bride and I met back in April for a cake tasting. She sampled the four flavors of cake I had so skillfully prepared…Chocolate Cake with Chocolate Swiss Meringue Butterceam, Spice Cake with Cinnamon Buttercream, Funfetti with Swiss Meringue Buttercream, and Strawberry Cake with Swiss Meringue Buttercream. 

Along with eating cake we discussed her vision for the wedding.  One thing that remained an unchanged constant was the wedding cake.  She brought me a photograph from Real Simple, the cake was elegant and understated…quilted white fondant with silver floral and pearl accents – perfect for a winter wedding. 

Fondant that has a quilted effect and pearl accents.

Fondant that has a quilted effect and pearl accents.

The wedding cake was going to be used simply for display and the cutting ceremony; whereas, the cupcakes were to be served as the actual dessert. The bride wanted each guest to receive three mini cupcakes, in three different flavors: chocolate, spice and funfetti.  Each cupcake would be decorated with a gum paste flower that would mimic the flowers on the wedding cake. 

The wedding cake consisted of three layers, each a different flavor.  The bottom layer was Funfetti Cake; Funfetti being the bride’s favorite cake flavor from her childhood.  The middle layer was Chocolate Cake…who doesn’t like chocolate?  The top of the wedding cake was Spice Cake; her fiancé’s personal favorite.

Once the month of December hit, my stomach went into knots.  I found myself thinking about it day and night.  Was I up to this challenge?  I found my mind racing at night while lying in bed.  “How much butter?”, “How many eggs?”, “How much gum paste is needed for 650 daisies?”. 

Gum Paste Daisies, 650 of them...

Gum Paste Daisies, 650 of them...

One thing I knew for certain is that I needed to organize myself by creating a timeline.  The timeline was crucial for staying on task. Baking is the easy part in my eyes.  The real time comes in the decorations and details. 

The gum paste flowers for 650 mini cupcakes were definitely the first order of business. The next step was figuring out how much butter, sugar, flour, etc. I would need.  I did this by breaking down recipes and with a couple of calculations…viola, the list was together. 

The week of the wedding came and I had briefed my family on the rules.  There was to be no whining, no hanging out in my work space, no friends over, and we would be doing a lot of carryout meals. 

The kitchen became more of an assembly line on certain nights with my good friend Bridget and my husband Tom working the line. They were incredibly helpful…love you guys!  Somehow it all came together just in time.  I officially have a wedding under my belt, and boy am I proud of myself and my work.

Photo courtesy of Joshua Wood Photography -

Photo courtesy of Joshua Wood Photography -

Special thanks to photographer, Joshua Wood, for the use of his gorgeous photos of the cake and wedding.

Pumpkin Gooey Butter Cake

Monday, November 23rd, 2009
Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

If you are seeking the perfect dessert to serve this Thanksgiving, look no further.  This is the perfect twist on your classic Pumpkin Pie.  The filling is very similar to pumpkin pie, perhaps a bit sweeter, but also a bit creamier.  The crust is soft and extremely buttery.  The combination of the two create an amazing mouthfeel and offer a satisfyingly sweet end to a rich Thanksgiving dinner.

The Pumpkin Gooey Butter Cake sits amongst my favorite all time desserts.  After serving it to family and friends, I imagine it sits at the top for many people.  Since this is a classic Paula Deen recipe, you shouldn’t be too surprised at how rich it actually is.  And like the name implies, it is not lacking in butter.

But, it is Thanksgiving after all.  It is the one time of year you are expected to overindulge.  Oh Paula Deen and your butter rich recipes…you kill me.   

Pumpkin Gooey Butter Cake


  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


1.)  Preheat oven to 350 degrees F.

2.)  Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

3.)  To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

4.)  Serve your Pumpkin Gooey Butter Cake with fresh whipped cream.


New York Yankees Cake

Monday, November 9th, 2009
Finished Yankees Cake

Finished Yankees Cake

Growing up in the Cleveland area can be a nightmare for a sports fan.  “There’s always next year” is our regular end of season moto.  Cleveland has had the longest sports championship drought out of any other U.S. city.  1964 was the last time Cleveland, Ohio saw a championship team, when the Browns won the NFL Championship.

The Cleveland Cavaliers have some very exciting players and make it to the playoffs regularly, but can’t  seal the deal. In 1948 the Cleveland Indians last won the World Series…one can see the pattern of our sports teams. 

The New York Yankees are a team either loved or loathed by people.  This could have something to do with the Yankees leading Major League Baseball in both revenue and titles. 27 World Series titles, 40 American League penants and some of the most celebrated players (Babe Ruth, Lou Gehrig, Mickey Mantle, Joe DiMaggio, and Yogi Berra) is an impressive and intimidating resume. I guess I shouldn’t have been surprised when I was asked to create a Yankees theme birthday cake for a long time fan.

Fondant Mitt and royal Icing Baseballs

Fondant Mitt and Royal Icing Baseballs

The Yankees cake was decorated using Marshmallow Fondant and Royal Icing.  Royal Icing is tempermental in its consistency, but when right it can make the most fabulous decorations.  I used royal icing on a few areas of this cake…the stitching on the baseballs and the actual baseballs along its sides. 

To create the baseballs, I piped royal icing onto a silpat and let it dry overnight.  Before lifting the baseballs with an offset spatula, I detailed them with a bit of red royal icing stitching.  Marshmallow Fondant was used to make the Yankees logo and baseball mitt.  The mitt was hand sculpted and painted.  This Yankees cake was perfect for any sports fan’s birthday and could be transformed to represent any team…even the Cleveland Indians.