“They say it’s your birthday!!!” I always go to this Beatles’ favorite for any birthday celebration and think I’m just a tad boring, so I looked up what the top 10 classic rock birthday songs might be and found this interesting list here. Well, I’ve listened to all of them and the Beatles’ song wins hands down, in my opinion.
But, enough of that. Today, I wanted to create a special birthday cake for a special person – the reason behind this blog in the first place; my daughter-in-law, Lauren. Lauren has celiac disease and since we were lucky enough to have her join our family by marrying my son, I’ve been working at re-creating my library of favorite recipes so that Lauren (and everyone else) can enjoy them as much as I do. So, happy birthday, special girl. Hope you enjoy this creation and have a ‘fabulous’ birthday. So sorry you can only enjoy it through pictures, but I’ll make it up to you.
From the pink cake and buttercream to the lovely cherry blossoms, this cake makes me think of spring. It could be all those years in the north when we waited for the Cherry Blossom Festival to be celebrated in Washington, D.C. That’s when you knew the weather was taking a beautiful turn for the better. And, that’s what I wanted to capture here. Look at those lovely, lovely layers of light pink cake with that raspberry champagne buttercream….
Along with my rendition of cherry blossoms made out of fondant + tylose powder (which helps the fondant dry). And, I didn’t provide detailed directions on how to make fondant flowers or how to cover a cake with fondant. If there’s interest, I’ll do a tutorial on just that.
I was all over the place when painting the flowers. Couldn’t quite decide what I wanted. But, thank goodness, it’s all about the “Big Picture,” not the small individual pieces.
I love the light gray with the pink fondant and like the way this one came together.
And, you don’t need to do any elaborate decorations. This delicious and beautiful cake, that you just can’t stop eating, stands on its own with the simplest icing job.
A few pics to show the different stages:
I always line my pans with parchment. Grease the sides and the bottom rim of the pan with coconut oil or shortening. I cut the parchment circles by folding parchment in half and in half again, placing the point of the parchment at the middle of the pan and cut around the outside of the pan.
You want to make sure that the parchment doesn’t go up the sides of the pan. That’s when the batter sticks in the parchment and it makes a mess of your cake.
This is exactly how you want your whites whipped. Be careful not to overwhip. The sugar and cream of tartar help to prevent this, but if you work very hard at it, you can overwhip and the whites will either be too stiff, which makes it difficult to fold in without deflating everything, or they will be too dry.
I brush all my cake layers with a simple syrup. For this one, I used plain, but you can flavor the simple syrup to suit the cake. You can find the recipe here.
Here are the cake layers iced up and waiting for the fondant.
The cake is covered with fondant, stacked and the vines are applied. I always get caught up in the cake being absolutely perfect, but, then it gets covered with a gazillion flowers (or something else) and you don’t see all the crazy mistakes.
And, then the flowers. Wallah!!
And the inside – in case you haven’t seen enough!!