How-To: Floral + Gold Cake
Yay! I’ve been looking forward to today’s post because I finally get to share the how-to on the birthday cake I made a few weeks ago! I started the tradition of making my own cake last year (check out the post here), and had so much fun that I decided to do it again.
BUT, don’t be deceived. Pictures only show one side of the story, and this cake was actually a near-disaster…keep reading to the end of the post to hear the crazy story!
To be honest, my original vision for this cake looked something like this: Perfectly-baked naked layers with pink and gold detailing, fairy floss and white chocolate designs on top. So basically one of those gorgeous cakes you see on Pinterest wedding boards. But I’ve made probably 2 successfully-decorated cakes in my entire life, and sometimes I get a little bit carried away!
Even so, I think there are a lot of ways to make pretty cakes, even if you don’t have bakery or cake-decorating experience! You just need the right components. I absolutely love all things whimsical, so I knew I wanted to bring in soft pink and gold accents, as well as flowers and macarons. I’ve also been seeing this “drip” frosting trend all over social media, and decided to attempt that as well!
You Will Need:
- 3, eight-inch cakes (any flavor)
- Classic icing recipe (enough for layering and messy frost on exterior)
- Drip: 1/2 cup white chocolate chips, 1/2 cup heavy whipping cream + 1 drop pink food coloring
- Pink flowers
- White chocolate chips
- Gold accents (I used these. Michael’s has so many different colors and shapes!)
- After the cakes had completely cooled, I layered each one with some icing. Immediately after, I started the crumb-coat and covered most of the layers, but left it a bit messy (so you can still see some of the cake underneath).
- I mixed up the ingredients for the drip icing and microwaved it for 1-2 minutes until it was completely melted. It’s super important to let the mixture cool for about 5 minutes (keep stirring it, though, so it doesn’t get too thick)! Then pour the icing in the center of the cake and let it fall over the layers…you can use a spatula to push it over a bit more.
- Begin decorating as soon as possible, so the decorations stick to the cake. This part is totally up to your creativity, but if you are following my design, cluster flowers on one edge of the cake. Fill in with macarons, more flowers and white chocolate chips/gold accents going down one side. I also layered flowers at the base of the cake.
- Allow to sit in a cool place until you are ready to enjoy it!
So the pictures look great, right? But trust me, this was literally the craziest thing haha! I love decorating, but when it comes to baking and stacking the perfect triple-layered cake…my skills are questionable. The moment I started stacking the layers, my beautiful cake turned into the leaning tower of Pisa. Two separate cake batches and 3 crumbling layers later, I covered the mistakes in frosting and it was looking pretty good until I stood back. For some reason my beautiful cake looked like the Titanic, and I knew it would only be a matter of hours before it turned completely horizontal! Even so, I was determined to make this work, so I put it on a cake stand and propped the low side up with magazines. At just the right angle, you can make anything look good. Thankfully we ate it before it completely sunk, and let me tell you…it was 100% worth it, and SO hard to cut into the beautiful top of the cake!
Moral of the story: tall cakes are gorgeous, but really hard to make haha! Even so, it was so much fun decorating, and I am really happy with how it turned out!
What’s your craziest baking experience?