This past week, I was commissioned to bake a 50th anniversary cake, and cookies, for a couple celebrating the golden years! They requested a strawberry cake, and white frosting. I baked two sheet cakes, and carved a “5” and “0” out of them, this was my first carved cake, and it turned out pretty well! I covered them both in satin ice fondant, and used butter-cream to make flowers, which this was also my first attempt to make flowers, I was very pleased with how those turned out as well. For the cookies, I used a sugar cookie recipe, and decorated them in frosting, and edible heart glitter.
This was my first commissioned cake order since we moved closer to the city. I am very thankful for the opportunity and I can only hope the couple was pleased whenever they saw it! 50 years of love is always such a beautiful thing to be able to celebrate, and I was so very lucky to be able to help them celebrate that.
Photo Cred: Patrick Burke Photography
I made this cake mainly for my brother, and his family coming to visit. I used a recipe, originally for cupcakes and doubled the recipe to come out with a good amount of cake. I used, whiskey buttercream frosting to dirty ice the cake, and to fill in between the cake layers. I’m still pretty new with covering cakes in fondant so I did end up with a few cracks. I used RKT for the bottle neck, and let me just say this was the first bottle neck I’ve made, so it turned out a little funny. The I tried what’s called a buttercream transfer to get the label of the bottle onto the cake. I was a little nervous with the technique, so there were a few air bubbles, but now I know I can apply a little more pressure without fear. It’s all a learning experience. I am very happy with how yet another first attempt turned out, and I can’t wait to apply the techniques I learned to other cakes, and eventually, another go at this one!
Photo By: Patrick Burke Photography
Recipe found here: http://www.creative-culinary.com/jack-daniels-honey-whiskey-cupcakes-with-a-bourbon-drizzle/