If you haven't realized already, I take any opportunity I can to make a cake. This post is a few months old, how is it November already? When Dave and I were living in Victoria we lived in a great house with friends and one of them was a newborn baby. We were lucky enough to get to see Kohana grow up a little bit before moving up island. In September it was her first birthday and I asked if I could make the cake. Everyone said yes, to my utter delight and one weekend while I was at home visiting I put together a vanilla cake with lemon buttercream icing. This cake was more for the parents, rather than Ko, but I was happy to make it for our little past housemate. I used a simple triple vanilla cake recipe and put raspberry jam between the layers. For the icing I wanted to do something in pink for Kohana but didn't want it to be over the top. I decided to go for a pale pink, coral and white to create a sort of ombre affect. We didn't get to stay for cake as we were driving back that day, however, I heard it was a hit and I loved icing it. Below is my simple icing recipe (which I doubled) and directions if you ever need some inspiration for a birthday cake.
Recipe: (Double it if you want to ice a triple layer cake like I did here)
- 2 cups icing sugar
- 1/2 cup softened butter
- 1 tsp vanilla (however for this recipe I used lemon essence)
- 1 tbsp milk
Mix together the icing sugar and butter. Add the flavouring slowly at first, tasting it so it does not become over powering. Add a tablespoon of milk if you want/need it to be a little less hard. Dave recently ordered some pastel food colouring for me, so I used the rose petal pink and the creamy peach to get the desired colours I wanted. I separated the icing into three bowls, white, peach and pink. I iced around the cake roughly, to have an under layer of icing to place the roses on top. For this I worked with a knife to get a small, even amount on. Next comes the piping bag. I am not a perfectionist when it comes to icing, especially since I hate fondant and work almost always with buttercream so my roses were rough but I think it gives the cake a more homemade feel to it. Ice the white roses on the top first and then add whichever colour you want to follow. This will create a slight ombre effect as the icing is piped out of the bag. Once you have covered the cake in roses all around you are finished! Leave in a cool spot until it's time to eat cake! Then, let them eat cake!