I am trying to make a 4th of July themed cake for a family gathering. I want an American flag/patriotic theme of sorts but without it looking cringe or over the top. These are some examples, but I need help deciding which one to make.
My daughter asked me to make both a chocolate cake and a whipped cream cake for her birthday, so I ended up making this fresh strawberry one today.
It turned out really light, fresh, and not too sweet — she absolutely loved it, which made me really happy 🙂
Honestly, I liked it even more than store-bought cakes 😅
These little cakes sold at the bodega by my apartment are incredible. Super moist and they have a nice variety. My favorites are the carrot cake and the vanilla birthday cake. These cakes are better than expensive cakes I have tried. Love living so close to a store that sells hard to find snacks, drinks!
Someone on TikTok kept popping up on my FYP a few times the past couple days, with their version of a birthday box donation for a food bank. I think this is an awesome idea and would like to do it. But I’m wondering if it actually works AND tastes good. I’ve seen a number of mixed reviews, but not sure which to believe. (If it does work, which pairings are the better ones? Cake Mix : Soda : Frosting. I included pics of what is available near me.)
Made this vintage coquette-inspired cake for an 18th debut with pearl bows, and a pearl “18” accent 🤍
The colors are white with coral pink and red details, plus tiny buttercream roses all around for that soft girly vibe 🌹✨
This was actually a rush order 😭 I frosted, and piped everything in around an hour, so I was seriously racing against time the whole process. Definitely stressful, but I’m really happy with how elegant and delicate it turned out 🥹🎂
Hey y’all! My birthday is coming up, and nearly every year in the past I have had the same homemade cake (chocolate angel food my beloved). But this year I’m thinking about spicing things up, and I saw these gorgeous heart cakes at Walmart for only $25! This was the base cake I was looking at (image 1), but I’ve seen people online buying cakes like these and then customizing them a bit more at home (adding glitter, cherries, bows, pearls, etc). I’ve also heard people online say that you can get a heart-shaped cake fully customized if you order in-store. If that’s true I think it would be fun to try, and I’ve seen some really cute ideas from other people! But I’m totally new to this, so I don’t have a clear image in my head of what I would want the cake to look like (or even what’s appropriate to ask for). I’ll add a couple pictures of heart cake designs I like, but i’m not married to any one idea (and I know most designs I see online would have to be simplified quite a bit). So if any of you guys have ideas for how you would customize a cake like this, I would love to hear them!😊
P.S: does anyone know how many people this would actually serve? They say 16, but I’m sure most people in my family will want a decent sized piece.
Still learning how to get those perfectly smooth striped finishes on frosting, so excuse the not-so-perfect texture 😅 But I spent days making the flowers by hand and I’m honestly really proud of how everything came together.
Tips for getting cleaner stripes are very welcome 🤍
Made this last year for my boyfriend’s 31st birthday!
My sister really wanted me to make her wedding cake and placed an order for it a month in advance. At the moment, I’m working 2 jobs, so I took a week off from one of them just to make this cake and attend her wedding. She didn’t finalize the details with me until a week before, and that same week I started making her cake. In total, it took me 4 days.
She requested a 2-tiered cake: an 8” vanilla cake with a lemon filling and a 6” chocolate cake with a raspberry filling, white roses if I could, and a plaque with their initials. She sent me a reference photo, which is the second one, but unfortunately I couldn’t do the exact design because it looked like the cake was covered in fondant, and when I tried, it didn’t come out well or defined. She was okay with that as long as I could still do the pearls. And this was the turnout. I tried my best under certain circumstances but she loved the cake overall.
I made a small batch of “school cake” it’s is made with vanilla sponge with vanilla icing 🧁 ♥️
Hello! I’m making a 8” 3 layer chocolate cake with Swiss meringue buttercream for my best friend’s bachelorette this week and flying on Friday. I am making another 8” 3 layer vanilla cake with smbc for her wedding in 3 weeks. She also requested a sheet cake to help feed more people.
My main question is what the timeline should look like when preparing these cakes?
The first day I plan to make the frosting, as that lasts in the fridge easily. Should I make the cake on day 2 and Saran Wrap it? Or make the cake and crumb coat day 2, frost day 3, then decorate day 4? Will the cake still be fresh and good to eat on day 5?
My main concern is for the wedding, as I can’t rush the piping and have to get there a day early for the rehearsal, so I will probably need to bake it Monday and the wedding is Friday.
I’ve only made round cakes or sheet cakes in the pan. Does anyone have the best method for flipping and layering sheet cakes without them breaking? Or smoothing them when they’re so large? The first layer I can flip onto a cake board, but cutting it in half or flipping a second layer sounds trickier. Anyone who’s made decorated sheet cakes I would really welcome any and all tips!
I will be driving up a lot of elevation to the wedding, so any advice to avoid bubbles would be helpful. Any tips with flying with a cake would also be greatly appreciated.
Although I’ve made many cakes, this is my first time for many of these things. She knows I’m not a professional, but i would like her wedding to be as perfect as possible (and also calm my anxiety a bit). I know I’m asking a lot. Thank you all so much in advance.
Made this for my nephew. It's French buttercream and yellow cake (dyed blue :D). I used sugar pearls and some edible glitter.
The galaxy was printed of course :)
My first attempt at proper piping using Swiss meringue buttercream!! It turned out alright, however, I’d like to ask how you pipe details (like the top of the columns) without it gooing up and not sticking properly to the cake/ mushing the icing underneath around. Should I be using a crusting buttercream? Anyway pls don’t be too mean as this is my first go at using any piping nozzle that isn’t a star tip!! Btw the cake was earl grey and rose chiffon with rose and vanilla Swiss buttercream >:))
Tall one-tier chocolate cake with ganache filling and pink vanilla frosting 🩷 Finished with fondant flowers, a gold cross, and artificial blooms on top for a baptism set ✨
The gold cross came out a bit patchy (used luster dust with gin) any tips on getting smoother gold luster finishes?