I forget that every day is someone’s birthday. Which in theory, means that I could be making a cake for everyday, FOREVER. Thank goodness that isn’t the case. One day maybe, but for now I’ll stick to once or twice or three or four times every couple of weeks.
First birthday cake was a fun one. The client asked for turquoise polka dots (which I’m always up for because I.LOVE.DOTS.), but instead of doing all the dots the same shade of turquoise, I decided to go with ombre. Not just because it’s a fun word to say (om-bré, \ˈäm-ˌbrā\, derived from the French, past participle of ombrer to shade), but also because it added some dimension and interest in something that might become boring if all done the same way.
Second birthday cake was actually from the same client, but something totally different, doughnut cake. For those of you who are new to this blog, doughnut cake is something I thought up from my twisted sugar obsessed mind. The process goes: cake – frosting – doughnuts – frosting – cake – cover cake with frosting – top with doughnuts.
Third birthday cake (same client – she must really like my cakes), the client asked for something I had never heard of before, an ikat patterned cake. What’s ikat you ask? Well, I was asking myself the same thing, but after a quick google search I realized it’s something I’ve definitely seen before. It’s a kind of native looking pattern, very pretty, but also a challenge for a cake. If I’m like most cake decorators (and I’m assuming I am), then we have a sort of, how do you say, PERFECTIONIST tendencies. Ikat is anything but perfect, but I still loved the final result.
And finally, my last birthday order was for my dad. My parents were in town for a couple weeks, and I was lucky enough to be able to spend time with my dad on his birthday, which hasn’t happened in a couple of years. My dad absolutely loves lemon meringue pie, or at least I hope he does because he gets two of them every year for his birthday from my aunt. SO, instead of trying to compete with my aunt’s lemon meringue pies (which are the best ever made), I decided to try a twist on the classic. Lemon meringue pie CAKE. using lemon curd as filling I used a lemon angel food cake recipe in hopes that the lightness of the cake would mimic the texture/taste of the traditional egg white meringue on top of the pie. Top all that off with yellow tinted buttercream, and you have a winning lemon meringue pie cake. I was beyond happy with the result, and I’m pretty sure the birthday boy enjoyed it as well.