Almost an entire month ago Recently, we held a joint birthday party for my son & niece. Usually, the kids' birthday shindigs are a big deal because we hold them in DC every time as a way to be able to reconnect with so many friends & fam (or friendmily) that we don't get to see regularly due to our military life. AND...thanks to our amazing fam, we've pulled this not-so-tiny interstate but intracoast about 10 times now.
So, I'm usually the one who creates and is responsible for a majority of the menu...and like at home, it tends to be from scratch and healthy (or at least healthier). The cakes are no exception. I get the uber-insane idea of baking nonstop for 48 hours before these parties to ensure some delectable treats. The cakes (with icing), from scratch, always include two flavors...let me clarify...two different cakes.
This year was easier...one cake for my son & one for my baby, oops, I mean niece. Jaron's was chocolate with cookies & cream buttercream...the texture & color of the buttercream actually added a nice gravelly effect to the finished product. Big Boy vascillated between chocolate chip, chocolate, and lemon raspberry for his cake flavors. LUCKILY, I got to choose the lemon raspberry for Talia. This was also my first foray into the wonderful world of fondant (which I DID NOT MAKE from scratch). I bought these cute little posies for her cake and used yellow pearl luster dust to color it a pale yellow...except I also forgot to bring a soft brush with me and used my mom's old pastry brush resulting in some streaks here and there.
However, friends should not let friends fondant (yes, I made it into a verb) without doing a test cake first. Also, friends let friends RESEARCH how to work with and drape fondant correctly before doing so on the DAY OF THE PARTY. I apparently am not a fondant rockstar like my friend Melissa.
Otherwise, you'll have to take your first try and let your shame face the wall.
Have a fabulous weekend!