Friday, April 13, 2012


Last week was all about the strawberry in my kitchen.  I had a request to do a 30th surprise birthday cake for the daughter of one of the staff at my kids' elementary school.  The guest of honor specifically loves strawberry cake, so I worked with her Mom to figure out the best option for her and the party guests.  We could have gone with a strawberry cake with vanilla buttercream icing, however we opted for a more crowd-friendly White Almond Sour Cream cake.  I then layered the 3 cake tiers with fresh strawberry filling and topped with sinfully good Strawberry Buttercream frosting, which I cut with some tangy cream cheese frosting (has lemon juice in it) to help cut the sweetness of the sugar and fruit.

I also wanted to decorate it to be elegant, but a little whimsical, so I created some adornments of white chocolate and a shiny "30" out of a mix of gumpaste and fondant.  After the party, the client emailed me that the cake was "Deeelicious and a big hit"!  Another happy customer...hooray!

As I was making this, I was so smitten with the flavor that I decided to make extra for my rock star mother in law, who is visiting this week.  Her birthday is in a few days, and we are having a special dinner tomorrow night.  I think this cake will do just the trick!  The complete menu will include homemade chicken pot pies, spinach salad with mandarin oranges, slivered almonds and poppy seed dressing...and strawberry cake!

I have been very intrigued as of late with origami designs that I have seen on Pinterest and various other places, so I decided to play around a little and create a cake topper for her using origami.  These flowers and butterfly are a cinch to make and I think they turned out really cute.  Happy Birthday, Mom!

Confectionately yours!

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