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Dessert cake, American Fork, UT (2026)

01/14/2026

Cake pleated wool coat

⏱ Prep Time

Pattern prep: 1–2 hours

Cutting: 1 hour

Sewing & assembly: 6–10 hours
Resting (pressing & hanging): Overnight

🍽 Serves

One statement coat (mid-thigh to calf length)

🧺 Ingredients

Base Layers

Outer shell (Layer 1):

2.5–3 m medium-to-heavy wool (melton, boiled wool, tweed)
Structure layer (Layer 2):
2–2.5 m wool blend, flannel, or cotton twill
Lining (Layer 3):
2–2.5 m silk, viscose, or Bemberg lining

Filling & Support

Fusible interfacing (medium to heavy)
Horsehair braid or canvas (optional, for hem/body support)
Sleeve head roll or thin batting (optional)
Flavor Enhancers
Matching thread (poly + silk thread for lining)
6–10 buttons or snaps (or belt hardware)
Tailor’s chalk

Press cloth

🧁 Equipment

Sewing machine (walking foot recommended)
Iron with steam
Pleating ruler or cardboard guide
Hand-sewing needles
Pins or fabric clips

🥣 Instructions

Step 1: Prepare the Batter (Pattern)
Draft or select a simple A-line or straight coat base.
Plan pleats:
Box pleats (structured, classic)
Knife pleats (flowy, modern)
Add extra width to panels where pleats will sit (1.5–2× fabric width).

Step 2: Mix the Layers

Cut all three layers separately.

Interface:

Front panels

Collar

Cuffs

Mark pleat lines clearly on outer shell only.

Step 3: Fold the Pleats (Key Decoration)

Press pleats carefully, using steam and a press cloth.
Baste pleats in place at waist and hem.
Lightly tack pleats at top only—let them open below.

Step 4: Bake the Outer Cake

Assemble outer shell:

Sew pleated panels

Attach collar

Insert sleeves

Press seams open as you go (this is your “don’t overmix” rule).

Step 5: Add the Filling (Structure Layer)

Assemble the inner structure like a second coat.

Attach it to the outer shell at:

Neckline
Armholes
Front edges

Step 6: Ice the Cake (Lining)

Sew lining separately.

Bag the lining:

Attach at neckline and front edges
Leave a turning opening
Turn, press, and hand-close opening.

Step 7: Final Decoration

Hand-sew hems invisibly
Add buttons, belt, or snaps
Steam pleats one last time and let the coat hang overnight

⭐ Chef’s Tips

Wool loves steam—press, don’t iron flat.
If pleats collapse, add a hidden stay stitch at hip level.
For drama: contrast lining color = surprise “cake filling.”

01/14/2026

Winter flower cake

Moist spiced vanilla–orange cake, layered with honey cream cheese frosting, decorated with winter flowers (buttercream or edible dried flowers).
Cake Ingredients (3 layers)

Dry ingredients

3 cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves or allspice
Wet ingredients
1 cup unsalted butter, softened
1 ¾ cups sugar
4 large eggs (room temperature)
1 tbsp vanilla extract
Zest of 2 oranges
1 cup buttermilk (room temperature)
Instructions – Cake
Preheat oven to 175°C / 350°F.
Grease and line three 8-inch (20 cm) round pans.
Whisk all dry ingredients together.
Cream butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each.
Mix in vanilla and orange zest.
Add dry ingredients in three parts, alternating with buttermilk.
Divide batter evenly among pans.
Bake 22–26 minutes, or until a toothpick comes out clean.
Cool completely before frosting.
Honey Cream Cheese Frosting
Ingredients
450 g (16 oz) cream cheese, softened
1 cup unsalted butter, softened
¾ cup powdered sugar (adjust to taste)
¼ cup honey
1 tsp vanilla extract

Instructions

Beat cream cheese and butter until smooth.
Add powdered sugar, honey, and vanilla.
Beat until fluffy and spreadable.

Assembly

Level cake layers if needed.
Place first layer on cake board; spread frosting evenly.
Add second layer, frost, then top with third layer.
Apply a thin crumb coat; chill 20 minutes.
Finish with a smooth or lightly textured frosting coat.

Winter Flower Decoration Ideas 🌸❄️

Buttercream flowers
White, blush, dusty blue, or lavender roses
Pine-green leaves
Small pearl or silver sugar accents

Natural & edible

Dried edible flowers (roses, pansies)
Sugared cranberries
Rosemary sprigs (not eaten)
Optional flavor accents
Orange syrup brushed on layers
White chocolate snowflake decorations

01/14/2026

Star Christmas Tree Cake

Serves

8–10 people

🎂 Cake Ingredients

2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1¾ cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk

❄️ Vanilla Buttercream Frosting

1½ cups unsalted butter, softened
4–5 cups powdered sugar
2–3 tbsp heavy cream or milk
2 tsp vanilla extract

Pinch of salt

🌌 Starry Decorations

Blue gel food coloring (navy or midnight blue)
White gel food coloring or edible white paint
Edible gold stars or star sprinkles
Powdered sugar (optional “snow”)
Silver dragees or edible glitter
Star cake topper (optional)

🧁 Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Whisk flour, baking powder, and salt.
Cream butter and sugar until light and fluffy (3–4 minutes).
Beat in eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, starting and ending with dry.
Divide batter evenly and bake 25–30 minutes.
Cool completely.

2. Make Buttercream

Beat butter until creamy.
Gradually add powdered sugar.
Add vanilla, salt, and cream until fluffy and spreadable.

3. Assemble & Shape

Stack the two cakes with frosting in between.
Trim sides slightly to form a soft cone/tree shape (optional but cute).

4. Create the Starry Night Look 🌠

Tint most frosting deep blue.
Frost cake smoothly.
Flick diluted white food coloring with a clean brush or toothbrush to create star splatter.
Add edible gold stars, silver dragees, and glitter.
Lightly dust powdered sugar at the base for a snowy effect.

Top with a star ⭐

🎄 Optional Flavor Twists

Chocolate cake + peppermint buttercream
Vanilla cake + raspberry filling
Orange zest in frosting for winter citrus notes

01/13/2026

Cake winter gloves

Cake Concept

Shape: Winter glove or mitten

Layers:

Spiced Vanilla (base warmth)

Chocolate Cocoa (rich, cozy middle)
Orange or Cranberry Vanilla (bright winter note)
Cake Batter (makes 3 x 8-inch layers)
Base Ingredients (use for all layers)
3 cups (375 g) all-purpose flour
2½ tsp baking powder
½ tsp baking soda
¾ tsp salt
1½ cups (300 g) sugar
¾ cup (170 g) unsalted butter, softened
3 large eggs
1½ cups (360 ml) milk
2 tsp vanilla extract
Flavor Variations (divide batter evenly into 3 bowls)
Layer 1 – Spiced Vanilla
1½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
Layer 2 – Chocolate
⅓ cup (35 g) cocoa powder
2 tbsp milk (extra)
Layer 3 – Orange or Cranberry
Zest of 1 orange or
⅓ cup finely chopped dried cranberries
Baking
Preheat oven to 350°F (175°C)
Grease and line three 8-inch round pans
Bake each layer 25–30 minutes
Cool completely before carving
Frosting (Winter Vanilla Buttercream)
1½ cups (340 g) unsalted butter, softened
5 cups (600 g) powdered sugar
3–4 tbsp heavy cream or milk
2 tsp vanilla extract

Pinch of salt

Optional:

Add ½ tsp peppermint extract for a winter twist
Assembly & Glove Shaping
Stack layers with buttercream in between
Chill cake for 30 minutes

Carve shape:

Cut a mitten shape from the stacked cake
Use scraps to build a thumb on the side
Crumb-coat the cake and chill again

01/13/2026

Animal cake on ice

Overview

Servings: 12–16

Layers: 3 round cakes (stacked)

Style: Sculpted animal faces with buttercream icing
Difficulty: Intermediate (fun but detailed)

Ingredients

Vanilla Sponge Cake (for 3 layers)
3 cups (375 g) all-purpose flour
3 tsp baking powder
½ tsp salt
1 cup (225 g) unsalted butter, softened
2 cups (400 g) sugar
6 large eggs
1 cup (240 ml) whole milk
2 tsp vanilla extract
(Optional: use chocolate sponge for one layer for variety)
Buttercream Frosting
2½ cups (560 g) unsalted butter, softened
8 cups (1 kg) powdered sugar, sifted
¼ cup (60 ml) heavy cream or milk
2 tsp vanilla extract
Gel food coloring (brown, orange, white, black, green, pink, yellow)
Decorations
Extra buttercream for piping
Fondant (optional, for facial details)
Edible flowers or sugar flowers
Chocolate chips or black fondant (eyes)
Equipment
Three round cake pans (6", 8", and 10" recommended)
Offset spatula
Piping bags + small round and petal tips
Cake scraper
Wooden dowels or straws (for stacking)

Instructions

1. Bake the Cake Layers

Preheat oven to 175°C (350°F).
Grease and line cake pans.
Cream butter and sugar until light and fluffy.
Add eggs one at a time.
Mix flour, baking powder, and salt separately.
Alternate adding dry ingredients and milk.
Stir in vanilla.
Divide batter evenly and bake:
Small pan: 25–30 min
Medium pan: 30–35 min
Large pan: 35–40 min
Cool completely.

2. Prepare Buttercream

Beat butter until pale and fluffy.
Gradually add powdered sugar.
Add cream and vanilla.
Beat until smooth.
Divide and color portions for animals.

3. Assemble the Cake

Level cakes if needed.
Fill and crumb-coat each layer.
Chill 20–30 minutes.
Insert dowels into the bottom and middle layers.
Stack from largest to smallest.

4. Create Animal Designs

Bottom Layer (Panda)
White base icing
Black ears, eyes, and paws
Green buttercream bamboo accents
Middle Layer (Fox)
Orange icing
White face patch
Small piped flowers around base
Top Layer (Bear)
Light brown icing
Round ears and paws
Honey pot detail with yellow icing
Use piping bags or fondant for facial features.

5. Final Touches

Smooth edges with a scraper
Add blush details with pink icing
Decorate base with flowers or greenery
Chill until serving
Storage
Refrigerate up to 3 days
Bring to room temperature before serving

01/13/2026

Polar Bear Cake

Ingredients

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
For the Frosting (Buttercream):
1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2–4 tbsp milk or heavy cream

For Decoration:

Black fondant or chocolate chips (for eyes & nose)
Mini marshmallows or white chocolate pieces (optional, for ears)
Shredded coconut (optional, for “fur” texture)

Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C). Grease and flour your cake pans.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each. Stir in vanilla extract.
Alternate adding the dry ingredients and milk, beginning and ending with dry ingredients. Mix until smooth.
Pour into two 8-inch round cake pans (or one 9×13-inch pan) and bake for 25–30 minutes (or until a toothpick comes out clean).
Let cakes cool completely.

2. Prepare the Frosting

Beat butter until smooth.
Gradually add powdered sugar, beating until fluffy.
Mix in vanilla and 2–4 tbsp milk/cream to reach spreading consistency.

3. Assemble the Polar Bear

Level the cakes if needed. Stack the cakes with frosting in between.
Carve the cake slightly into a polar bear head shape (rounded on top).
Frost the entire cake with a thin layer (crumb coat). Chill for 15–20 minutes.
Apply a final thick layer of frosting. Optional: sprinkle shredded coconut for a fur effect.

4. Add Facial Features

Use black fondant or chocolate chips for eyes and nose.
For ears, use small cake pieces, mini marshmallows, or fondant and attach with frosting.
Tips
Chill the cake after crumb coating for a smoother final layer.
You can make polar bear paw prints on cupcakes to match the cake.
If using chocolate cake, frosting should be slightly thicker to make the bear “white” stand out.

01/08/2026

Santa cake

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder (for chocolate cake) or leave out for vanilla cake
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk (or non-dairy milk)
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water
For the Frosting (Buttercream):
1 cup unsalted butter, softened
4 cups powdered sugar
2-4 tbsp milk or cream
1 tsp vanilla extract
Pinch of salt
Red and black food coloring

For Decoration:

Mini marshmallows (Santa’s beard and hat trim)
Strawberry or cherry (Santa’s nose)
Chocolate chips (eyes)
Red candies (hat decoration)

Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla. Beat until smooth.
Stir in boiling water (batter will be thin).
Pour into the pan and bake 30–35 minutes (or until a toothpick comes out clean).
Let cool completely.

2. Make the Frosting

Beat butter until creamy.
Gradually add powdered sugar, alternating with milk, until fluffy.
Add vanilla and a pinch of salt.
Divide frosting:
Leave some white for beard and hat trim.
Tint some red for Santa’s hat and suit.
Tint a tiny bit of black or brown for eyes.

3. Assemble Santa

Shape the cake: You can cut the cake into an oval for Santa’s face or keep rectangular and use frosting to form a face.

Frosting:

Spread red frosting for Santa’s hat and suit.
Pipe white frosting for the beard, mustache, and hat trim using a star tip or spatula.
Decorate the face:
Use mini marshmallows to add fluffy texture to the beard and hat.
Place chocolate chips or black icing for eyes.
Use a small cherry or red candy for the nose.
Optional: Sprinkle powdered sugar on the hat for a snowy effect.
Tips for Extra Festive Fun
Use a round cake for the face and smaller cupcakes for Santa’s body or presents.
Add edible glitter for a magical snowy effect.
For kids, let them help place marshmallows and candies—it’s part of the fun!

01/08/2026

Snowy Hearts Cake

Servings: 8–10 | Prep time: 30 min | Bake time: 25–30 min

Ingredients

For the Cake:

1½ cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (115 g) unsalted butter, softened
2 large eggs
½ cup (120 ml) milk
1 tsp vanilla extract
1½ tsp baking powder
¼ tsp salt
For the Frosting (Snowy Buttercream):
1 cup (230 g) unsalted butter, softened
3–4 cups (360–480 g) powdered sugar, sifted
2–3 tbsp milk or cream
1 tsp vanilla extract
Pinch of salt

For Decoration:

White chocolate shavings or coconut flakes (for “snow”)
Small heart-shaped sprinkles or marzipan hearts
Optional: edible glitter for sparkle

Instructions

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, beginning and ending with flour. Mix until smooth.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

Beat butter on medium speed until creamy.
Gradually add powdered sugar, one cup at a time, mixing well.
Add milk/cream, vanilla, and a pinch of salt, and beat until light and fluffy. Adjust consistency: add more milk if too thick, more sugar if too thin.

3. Assemble the Cake

Level the cakes if needed.
Place one cake layer on your serving plate. Spread a thick layer of frosting evenly on top.
Place the second cake layer on top and cover the entire cake with a thin crumb coat of frosting. Chill for 15–20 minutes to set.
Apply a final smooth layer of frosting over the cake.

4. Decorate “Snow Hearts” Style

Sprinkle white chocolate shavings or coconut flakes generously over the top and sides to create a snowy effect.
Add heart-shaped sprinkles or marzipan hearts around the top.
Optionally, dust lightly with edible glitter for a sparkling snow effect.
Tips for Perfect Snow Hearts Cake
For extra moistness, brush cake layers with simple syrup (1:1 sugar and water).
Use a bench scraper to smooth frosting for a professional finish.
Marzipan or fondant hearts can be slightly dusted with powdered sugar to blend into the “snow.”
This cake looks beautiful with a white snowy effect, delicate heart decorations, and soft, fluffy layers. Perfect for winter, Valentine’s Day, or any cozy celebration!

01/08/2026

Cake Cottage in the Snowy Forest

Ingredients

For the cake:

1 ½ cups (190 g) all-purpose flour
1 cup (200 g) granulated sugar
½ cup (45 g) unsweetened cocoa powder (for “forest layers”)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
½ cup (120 ml) vegetable oil
1 cup (240 ml) buttermilk
2 tsp vanilla extract
½ cup (120 ml) hot water

For the “snow” frosting:

1 cup (230 g) unsalted butter, softened
3–4 cups (360–480 g) powdered sugar
2–4 tbsp milk or heavy cream
2 tsp vanilla extract
Pinch of salt
Optional “forest” decoration:
Mini chocolate shavings or cocoa powder (to make “trees” or shadows)
Fresh berries (like raspberries or blueberries)
Mint leaves

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
Prepare the cake batter:
In a large bowl, sift together flour, cocoa (if making chocolate layers), baking powder, baking soda, and salt.
In another bowl, whisk eggs, sugar, oil, buttermilk, and vanilla until smooth.
Gradually mix wet ingredients into dry ingredients.
Add hot water slowly to create a thin, smooth batter.

Bake the cake:

Divide the batter between the pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.

Make the frosting (“snow”):

Beat butter until creamy.
Gradually add powdered sugar, alternating with milk or cream, until light and fluffy.
Mix in vanilla and a pinch of salt. Adjust consistency with milk if needed.

Assemble the cake:

If desired, layer cake with berries or chocolate shavings between layers.
Frost the entire cake with the white buttercream to resemble snow.
Lightly dust with cocoa powder or chocolate shavings to create “trees” or a forest effect.

Optional decoration:

Place mint leaves as tiny forest trees.
Scatter berries like little red “berries in snow.”
Serve and enjoy a whimsical, snowy forest cake!

01/07/2026

Barbie cake

🍰 Ingredients

For the Cake (Vanilla or Chocolate)

3 cups all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup milk

(Optional: Add ½ cup cocoa powder if making a chocolate version)

For the Frosting

2 cups unsalted butter (room temperature)

6–8 cups powdered sugar

2–3 tbsp milk or cream

2 tsp vanilla extract

Food coloring (pink, purple, etc.)

Other Supplies

1 Barbie doll (wrap lower half in plastic wrap or use a cake-safe doll pick)

Dome-shaped baking bowl or multiple cake pans to stack and carve

Offset spatula and piping tips for decorating

Cake board or stand

---

🧁 Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C).

Grease and flour a dome-shaped bowl or 3–4 round cake pans (6–8 inches).

In a bowl, mix flour, baking powder, and salt.

In a large bowl, cream butter and sugar until fluffy.

Add eggs one at a time, beating after each. Mix in vanilla.

Alternate adding flour mixture and milk to the batter, mixing until just combined.

Pour into pans and bake:

Bowl: 50–65 minutes

Pans: 25–35 minutes each

Cool completely.

2. Prepare the Frosting

Beat butter until creamy.

Add powdered sugar gradually, alternating with milk or cream.

Beat in vanilla and desired food coloring.

3. Assemble the Cake

Level the cakes.

Stack layers with frosting between.

Carve into a skirt shape if using round pans.

Insert Barbie into the center (wrap her legs in plastic wrap or use a doll pick).

Cover the whole cake in a crumb coat of frosting. Chill for 30 min.

4. Decorate

Use colored frosting to pipe ruffles, swirls, or fondant decorations.

Design the dress however you'd like—add edible pearls, glitter, flowers, etc.

---

🎀 Tips

Use a tall knife or cake leveler for even carving.

Chill the cake between decorating steps to prevent sliding.

You can make a buttercream or fondant overlay for a smoother “fabric” look.

01/07/2026

Winter night cake.

Serves: 10–12

Prep Time: 30 minutes

Bake Time: 35–40 minutes

Decoration Time: 30–45 minutes

---

🧁 Ingredients

For the Cake

1¾ cups (220 g) all-purpose flour

¾ cup (75 g) unsweetened cocoa powder

2 cups (400 g) sugar

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 eggs

1 cup (240 ml) whole milk (or buttermilk for tang)

½ cup (120 ml) vegetable oil

2 tsp vanilla extract

1 cup (240 ml) hot coffee (for richness and depth)

For the Frosting (Dark Night Sky)

1 cup (230 g) unsalted butter, softened

3 cups (360 g) powdered sugar

½ cup (45 g) dark cocoa powder

3–4 tbsp heavy cream or milk

1 tsp vanilla extract

Blue and black gel food coloring (optional, for deep night-sky color)

For the Decorations

White fondant or white chocolate for the moon

Powdered sugar or desiccated coconut for snow

Green-tinted buttercream or melted white chocolate for trees

Edible silver dust or pearl sprinkles (for stars)

---

🥣 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.

2. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla. Mix until smooth.

4. Pour in hot coffee slowly; the batter will be thin — that’s perfect.

5. Divide evenly between pans and bake 35–40 minutes, until a skewer comes out clean.

6. Cool completely before frosting.

---

2. Make the Frosting

1. Beat butter until creamy (2–3 minutes).

2. Add powdered sugar and dark cocoa, mixing on low until combined.

3. Add vanilla and cream to achieve a silky texture.

4. Tint with blue and black food coloring until it looks like a night sky.

---

3. Assemble & Decorate

1. Place one cake layer on a board, frost the top, then add the second layer.

2. Frost the entire cake with the dark chocolate “night sky” buttercream. Smooth with an offset spatula.

3. Cut a moon from fondant or white chocolate and press it gently onto the side or top.

4. Use a small piping tip or palette knife to add snow-covered trees along the base — you can use green-tinted buttercream dusted with powdered sugar.

5. Sprinkle powdered sugar or desiccated coconut over the top for fresh snow.

6. Add silver sprinkles or edible glitter for twinkling stars.

---

✨ Optional Touches

Add a hint of peppermint extract to the frosting for a frosty feel.

Use a star piping tip for snowflakes or small dots of icing as stars.

Serve with whipped cream and hot cocoa for the ultimate winter treat.

Dessert cake

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