Several months ago my cousin asked me if I would be interested in making the cake for their wedding, along with some cupcakes- of course I jumped at the chance! I had never made a wedding cake before and was looking forward to figuring it out, and hopefully building something beautiful! It was a huge undertaking, and much of the last couple weeks have been spent deciding on flavours, baking, baking, baking, cutting out fondant flowers and of course, decorating. They really gave me free reign to do whatever I wanted- no flavour suggestions (except no fruit!), and one picture of a cake that they liked but didn’t want a replica of. I came up with something that I think is simple, modern, and pretty.

I made 3 white cakes, and layered each one with dark chocolate ganache and the richest vanilla bean Italian buttercream. I also added….Oreo cookies! I thought a cookies n’ creme wedding cake would be so unique and fun for this young couple.I cut out ribbon from fondant and painted it aubergine, just like their wedding colour. Lastly, I added more fondant flowers to the cake to tie in with the cupcakes. Here is the cake smothered in buttercream before I added the fondant.

Here’s a picture from the cake-cutting. They both look amazing!

I also made 100+ cupcakes- some vanilla, some chocolate, but all with a subtle caramel flavour and the fluffiest pillows of vanilla Italian buttercream. For added decoration, I topped them with a light dusting of purple sanding sugar, and a pearled fondant flower.

Check out all these flowers!

This was a great learning process for me, especially because I love to figure things out on my own! I’m proud of my cake and I’m soo happy that Spencer and Gen were pleased with the cake!!

Sorry for the lack of posting in the past few days! It’s been a couple of stressful, not-so-fun weeks, but I’m back for a special post on…birthday cake! Birthday cake is an occasional indulgence, and more often than not I don’t even end up eating birthday cake, but I do love to make them. Today is my good friend Erika’s 20th birthday, and I will be turning 20 in exactly two weeks. Erika, myself, and a few of our friends are going to be celebrating our birthdays in Whistler for the weekend. We’re all super stoked, and it’s going to be a lot of fun. I sincerely hope that we wake up with a tiger in our bathroom (a grizzly bear would be more suited to Whistler, though) and a baby in our closet. (I hope you have seen The Hangover, or you might just think I’m nuts). I’ll post some pictures later in the week, and hopefully get a couple restaurant reviews done up there, too!

I decided to bake a cake for our birthdays and I used fondant. I don’t use fondant a ton because I’m not nuts about the way it tastes, and I find that lots of people don’t really know if their supposed to eat it or just leave it. Having said that, most of the coolest cakes are decorated with fondant, and fondant is totally ideal if the cake has to travel. In our case, this little cake will be taking a two-hour road trip and I really didn’t want to have to worry about icing getting messed up. The cake is a vegan yellow cake, soaked in a rum syrup and covered in vanilla Italian buttercream. The fondant didn’t quite get to the red I wanted….more of a pink, and it’s kind of funny because Erika and I were recently talking about how much we both hate pink bahah.

Ooh, and in case you’re wondering, I passed my bartending exam (and so did Erika!) Yaaaaaaaay!!!

And a pic of me and Erika at our grad for good measure. Ahh, the grad hat….

In September it was my boyfriend’s birthday, so I really wanted to make a special cake. I decided it was time to try out rolling fondant. For this cake, I decided to cover it in white fondant and then ice the logo of the BC Lions football team in coloured buttercream. My boyfriend has seasons tickets for the lions so we had been to a few games together and watched the rest on TV. I was really proud of how it turned out, as it was my first time using fondant and attempting to ice a design like this.