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Sub jun 01, Los Angeles, CA (2025)

02/14/2025

Angeliki's Sweet Scoop Cake 🍦🎂✨

Dive into a delightful double scoop of sweetness with this adorable Ice Cream Cone Cake, made especially for Angeliki! 🍦 It's a whimsical swirl of sugary goodness, perfect for celebrating a special day. Just looking at it makes us scream for ice cream! What's YOUR favorite ice cream flavor? Share it with us in the comments below! 👇

Ingredients:

For the Vanilla Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
For the Strawberry Cream Filling:

1 pint fresh strawberries, hulled and sliced
½ cup granulated sugar
1 cup heavy cream
2 tablespoons powdered sugar
For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Pink and brown gel food coloring
For the Fondant Decorations:

White fondant (for the ice cream scoops and cone)
Brown fondant (for the cone details)
Pink fondant (for the banner and accents)
Assorted candy decorations (sprinkles, chocolate chips, cherry)
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. In a separate bowl, cream together softened butter and gradually add sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract. Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Strawberry Cream Filling: In a bowl, combine sliced strawberries and granulated sugar. Let stand for 30 minutes to allow strawberries to macerate and release their juices. In a separate bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Gently fold in the macerated strawberries.

Make the Swiss Meringue Buttercream: Follow instructions as in previous recipes. Divide buttercream into separate bowls and tint with pink and brown gel food coloring.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of strawberry cream filling over the top. Top with the second cake layer. Frost the entire cake with a crumb coat of pink buttercream. Chill the cake for 15 minutes to set the crumb coat.

Decorate: Frost the cake with a final layer of pink buttercream, creating a smooth surface. Prepare white fondant and create two ice cream scoop shapes. Tint a portion of white fondant with brown gel food coloring and create the waffle cone design. Place the ice cream scoops on top of the cake and position the cone below. Add chocolate drip details using melted chocolate or dark brown buttercream. Create a pink fondant banner with Angeliki's name and place it on the cone. Add assorted candy decorations, sprinkles, and a cherry on top.

Enjoy this sweet and personalized treat for Angeliki's special day! 🍦

02/14/2025

Giant Cupcake Dream Cake 🧁🎂✨

Get ready to indulge in pure sweetness with this whimsical Giant Cupcake Dream Cake🧁 It's a delightful swirl of pastel perfection, complete with lollipops, mini cupcakes, and a touch of personalized magic. Just looking at it makes us crave a sweet treat! What's YOUR favorite cupcake flavor? Share it with us in the comments below! 👇

Ingredients:

For the Vanilla Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
For the Strawberry Cream Filling:

1 pint fresh strawberries, hulled and sliced
½ cup granulated sugar
1 cup heavy cream
2 tablespoons powdered sugar
For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Pink, blue, and yellow gel food coloring
For the Fondant Decorations:

White fondant (for the giant cupcake, mini cupcakes, lollipops, and decorations)
Pink, blue, and yellow gel food coloring
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. In a separate bowl, cream together softened butter and gradually add sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract. Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Strawberry Cream Filling: In a bowl, combine sliced strawberries and granulated sugar. Let stand for 30 minutes to allow strawberries to macerate and release their juices. In a separate bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Gently fold in the macerated strawberries.

Make the Swiss Meringue Buttercream: Follow instructions as in previous recipes. Divide buttercream into separate bowls and tint with pink, blue, and yellow gel food coloring.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of strawberry cream filling over the top. Top with the second cake layer. Frost the entire cake with a crumb coat of light blue buttercream. Chill the cake for 15 minutes to set the crumb coat.

Decorate: Frost the cake with a final layer of light blue buttercream, creating a smooth surface. Prepare white fondant and create a large cupcake top shape. Tint portions of white fondant with pink, blue, and yellow gel food coloring and create mini cupcakes, lollipops, and other decorations. Place the giant cupcake on top of the cake and arrange mini cupcakes and lollipops around it. Add fondant balls and other decorations as shown in the picture. Create a pink fondant circle with Isis's name in the center.

02/14/2025

Liz's Candy Wonderland Cake 🍭🍩🎂

Step into a world of pure imagination with this whimsical Candy Wonderland Cake, made especially for Liz! 🍭 It's bursting with sugary delights, playful colors, and a touch of personalized magic. Just looking at it makes us smile! What's YOUR favorite candy memory? Share it with us in the comments below! 👇

Ingredients:

For the Funfetti Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
Rainbow sprinkles
For the Creamy Vanilla Filling:

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
½ cup milk or heavy cream
1 teaspoon vanilla extract
For the Bright Pink & Blue Fondant:

24 ounces white fondant
Pink and blue gel food coloring
For the Candy Decorations:

Assorted lollipops
Gummy candies
Donut candies
Chocolate candies
Candy letters (spelling "Liz")
Yellow fondant (for the bow)
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. In a separate bowl, cream together softened butter and gradually add sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract. Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Gently fold in rainbow sprinkles. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Creamy Vanilla Filling: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk or cream, beating until smooth and fluffy. Stir in vanilla extract.

Prepare the Fondant: Divide white fondant into two portions. Tint one portion pink and the other blue using gel food coloring. Roll out both portions of fondant and cover each cake layer separately. Smooth the fondant and trim excess.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of creamy vanilla filling over the top. Top with the second cake layer.

Decorate: Create a two-tone effect by adding a strip of pink fondant around the bottom half of the cake and blending it into the blue fondant. Create a drip effect along the top edge of the cake using pink fondant. Arrange candy decorations on top of the cake, including lollipops, gummy candies, donut candies, and chocolate candies. Place candy letters spelling "Liz" in the center of the cake. Create a yellow fondant bow and place it at the base of the cake.

Enjoy this whimsical and personalized candy wonderland! 🍭

02/14/2025

Sunshine & Sunflower Birthday Cake 🌻🎂✨

Radiate joy and celebrate a special day with this dazzling Sunshine & Sunflower Birthday Cake! 🌻 Its cheerful yellow hue, cascading chocolate drip, and vibrant sunflower decorations create a confection that's both stunning and sweet. It's guaranteed to brighten any birthday bash! We're curious, what's your favorite flower? Tell us in the comments! 👇

Ingredients:

For the Zesty Lemon Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
2 tablespoons lemon zest
½ cup fresh lemon juice
For the Creamy Vanilla Filling:

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
½ cup milk or heavy cream
1 teaspoon vanilla extract
For the Dark Chocolate Ganache Drip:

8 ounces semi-sweet or dark chocolate, finely chopped
1 cup heavy cream
For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Yellow gel food coloring
For the Decoration:

Fresh sunflowers (ensure they are pesticide-free)
White sugar flowers (optional)
Gold sugar pearls (optional)
Chocolate-covered strawberries (optional)
"Happy Birthday" topper
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. In a separate bowl, cream together softened butter and gradually add sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract, lemon zest, and lemon juice. Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Creamy Vanilla Filling: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk or cream, beating until smooth and fluffy. Stir in vanilla extract.

Make the Dark Chocolate Ganache Drip: Place chopped chocolate in a heatproof bowl. In a saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour hot cream over chocolate and let stand for a minute. Gently whisk until smooth and glossy. Let ganache cool slightly until it thickens to a pourable consistency.

Make the Swiss Meringue Buttercream: Follow instructions as in previous recipes. Tint buttercream with yellow gel food coloring.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of creamy vanilla filling over the top. Top with the second cake layer. Frost the entire cake with a crumb coat of yellow buttercream. Chill the cake for 15 minutes to set the crumb coat.

Decorate: Frost the cake with a final layer of yellow buttercream, creating a smooth surface. Pour cooled ganache over the top of the cake, allowing it to drip down the sides. Arrange fresh sunflowers on top of the cake. Add white sugar flowers, gold sugar pearls, and chocolate-covered strawberries (if using) for extra embellishment. Place "Happy Birthday" topper in the center.

Celebrate a special birthday with this radiant and delightful cake! 🌻

02/14/2025

Kaleidoscope Dream Cake 🌈🎂✨

Dive into a world of vibrant color and whimsical charm with this mesmerizing Kaleidoscope Dream Cake! 🌈 Its swirling rainbow hues, delicate buttercream flowers, and playful accents create a confection that's both a feast for the eyes and a delight for the taste buds. It's guaranteed to bring joy to any celebration! We're curious, if this cake could talk, what kind of party do you think it would want to be at? Tell us in the comments! 👇

Ingredients:

For the Vanilla Bean Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
1 vanilla bean, split and scraped (optional)
For the Raspberry Cream Filling:

1 pint fresh raspberries
½ cup granulated sugar
2 tablespoons lemon juice
1 cup heavy cream
2 tablespoons powdered sugar
For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Gel food coloring (red, orange, yellow, green, blue, purple)
For the Decoration:

Small edible flowers (optional)
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. In a separate bowl, cream together softened butter and gradually add sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract and vanilla bean scrapings (if using). Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Raspberry Cream Filling: In a saucepan, combine raspberries, sugar, and lemon juice. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until berries break down. Remove from heat and let cool completely. In a separate bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Gently fold in the cooled raspberry mixture.

Make the Swiss Meringue Buttercream: Follow instructions as in previous recipes. Divide buttercream into separate bowls and tint each with a different color of the rainbow using gel food coloring.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of raspberry cream filling over the top. Top with the second cake layer. Frost the entire cake with a crumb coat of white buttercream. Chill the cake for 15 minutes to set the crumb coat.

Decorate: Frost the cake with a final layer of white buttercream, creating a smooth surface. Using tinted buttercreams, create a swirling rainbow design on the sides of the cake, as shown in the picture. You can find many tutorials online for swirl techniques. Pipe small buttercream flowers along the top edge. Add small edible flowers for extra detail if desired.

Celebrate a special occasion with this vibrant and joyful cake! 🌈

02/14/2025

Sunflower Symphony Cake 🌻🎂🦋

Let the sunshine in with this dazzling Sunflower Symphony Cake! 🌻 Its cheerful yellow hue, cascading chocolate drip, and vibrant sunflower decorations create a confection that's both stunning and sweet. It's guaranteed to brighten any celebration! We're curious, what's your favorite thing about sunflowers? Tell us in the comments! 👇

Ingredients:

For the Zesty Lemon Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
2 tablespoons lemon zest
½ cup fresh lemon juice
For the Creamy Vanilla Filling:

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
½ cup milk or heavy cream
1 teaspoon vanilla extract
For the Dark Chocolate Ganache Drip:

8 ounces semi-sweet or dark chocolate, finely chopped
1 cup heavy cream
For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Yellow gel food coloring
For the Decoration:

Pre-made sugar sunflowers (various sizes)
Chocolate-covered sunflower seeds (optional)
Edible butterflies (optional)
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. In a separate bowl, cream together softened butter and gradually add sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract, lemon zest, and lemon juice. Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Creamy Vanilla Filling: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk or cream, beating until smooth and fluffy. Stir in vanilla extract.

Make the Dark Chocolate Ganache Drip: Place chopped chocolate in a heatproof bowl. In a saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour hot cream over chocolate and let stand for a minute. Gently whisk until smooth and glossy. Let ganache cool slightly until it thickens to a pourable consistency.

Make the Swiss Meringue Buttercream: Follow instructions as in previous recipes. Tint buttercream with yellow gel food coloring.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of creamy vanilla filling over the top. Top with the second cake layer. Frost the entire cake with a crumb coat of yellow buttercream. Chill the cake for 15 minutes to set the crumb coat.

Decorate: Frost the cake with a final layer of yellow buttercream, creating a smooth surface. Pour cooled ganache over the top of the cake, allowing it to drip down the sides. Arrange sugar sunflowers on top and sides of the cake, varying sizes for visual interest. Add chocolate-covered sunflower seeds and edible butterflies (if using) for extra embellishment.

Celebrate a special occasion with this radiant and delightful cake! 🌻

02/14/2025

Tropical Paradise Celebration Cake 🌺🌴🎂

Escape to a sun-kissed paradise with this vibrant Tropical Paradise Celebration Cake! 🌺 Its cascading buttercream flowers, playful butterfly accents, and cheerful colors evoke the warmth and joy of a tropical getaway. It's the perfect centerpiece for a celebration filled with laughter and good vibes. We're curious, what's your favorite thing about a tropical vacation? Tell us in the comments! 👇

Ingredients:

For the Island-Inspired Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup coconut milk
4 large egg whites
2 teaspoons vanilla extract
1 teaspoon coconut extract (optional)
For the Mango Cream Filling:

1 ripe mango, pureed
½ cup granulated sugar
1 cup heavy cream
2 tablespoons powdered sugar
For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Gel food coloring (pink, orange, yellow, green, blue, purple)
For the Decoration:

Pre-made sugar butterflies
Edible gold leaf (optional)
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. In a separate bowl, cream together softened butter and gradually add sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract and coconut extract (if using). Alternately add dry ingredients and coconut milk to the batter, beginning and ending with dry ingredients. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Mango Cream Filling: In a bowl, combine mango puree and granulated sugar. Let stand for 15 minutes. In a separate bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Gently fold in the mango puree.

Make the Swiss Meringue Buttercream: Follow instructions as in previous recipes. Divide buttercream into separate bowls and tint each with a different tropical color using gel food coloring.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of mango cream filling over the top. Top with the second cake layer, repeat filling and top with the final layer. Frost the entire cake with a crumb coat of light-colored buttercream. Chill the cake for 15 minutes to set the crumb coat.

Decorate: Frost the cake with a final layer of light-colored buttercream, creating a smooth surface. Using tinted buttercreams, pipe a variety of tropical flowers (hibiscus, plumeria, orchids, etc.) as shown in the picture. Arrange sugar butterflies around the flowers. Apply edible gold leaf accents if desired.

Celebrate a special occasion with this vibrant and festive cake! 🌺

02/14/2025

Rainbow Rhapsody Birthday Cake 🌈🎂✨

Unleash your inner artist with this vibrant Rainbow Rhapsody Birthday Cake! 🌈 Its explosion of colorful buttercream flowers, playful butterfly accents, and cheerful "Happy Birthday" topper create a masterpiece that's guaranteed to brighten any celebration. It's a party on a plate! We're curious, what's your favorite color of the rainbow? Tell us in the comments! 👇

Ingredients:

For the Confetti Cake Layers:

2 ½ cups cake flour
1 ½ cups granulated sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
1 cup whole milk
4 large egg whites
2 teaspoons vanilla extract
Rainbow sprinkles
For the Strawberry Cream Filling:

1 pint fresh strawberries, hulled and sliced
½ cup granulated sugar
1 cup heavy cream
2 tablespoons powdered sugar
For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Gel food coloring (red, orange, yellow, green, blue, purple)
For the Decoration:

Pre-made sugar butterflies
Gold "Happy Birthday" topper
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. In a separate bowl, cream together softened butter and gradually add sugar until light and fluffy. Beat in egg whites one at a time, then stir in vanilla extract. Alternately add dry ingredients and milk to the batter, beginning and ending with dry ingredients. Gently fold in rainbow sprinkles. Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Strawberry Cream Filling: In a bowl, combine sliced strawberries and granulated sugar. Let stand for 30 minutes to allow strawberries to macerate and release their juices. In a separate bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form. Gently fold in the macerated strawberries (reserve a few slices for decoration if desired).

Make the Swiss Meringue Buttercream: Follow instructions as in previous recipes. Divide buttercream into separate bowls and tint each with a different color of the rainbow using gel food coloring.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of strawberry cream filling over the top. Top with the second cake layer. Frost the entire cake with a crumb coat of white buttercream. Chill the cake for 15 minutes to set the crumb coat.

Decorate: Frost the cake with a final layer of white buttercream, creating a smooth surface. Using tinted buttercreams, pipe a variety of flowers (roses, daisies, rosettes, etc.) as shown in the picture. Arrange sugar butterflies around the flowers. Place the gold "Happy Birthday" topper in the center.

Celebrate a special birthday with this vibrant and joyful cake! 🌈

02/14/2025

Enchanted Forest Stump Cake 🌳🎂✨

Venture into a whimsical woodland wonderland with this captivating Enchanted Forest Stump Cake! 🌳 Its realistic tree bark texture, vibrant green moss, and delightful berry accents create a magical confection that's perfect for any nature lover. Doesn't it just spark your imagination? We're curious, if you stumbled upon this cake in a forest, what magical creature do you think left it there? Tell us in the comments! 👇

Ingredients:

For the Rich Chocolate Cake Layers:

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder (high-quality)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot brewed coffee
For the Creamy Vanilla Filling:

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
½ cup milk or heavy cream
1 teaspoon vanilla extract
For the Swiss Meringue Buttercream:

6 large egg whites
1 ¼ cups granulated sugar
1 ½ cups (3 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Green and brown gel food coloring
For the Decoration:

Assorted fresh berries (raspberries, blueberries, cherries)
Mint leaves
Chocolate shavings or grated chocolate (for bark texture)
Green candy melts or tinted white chocolate (for the moss drip)
Instructions:

Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract. Beat with an electric mixer until well combined. Gradually stir in hot coffee. Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 1 Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.

Make the Creamy Vanilla Filling: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, alternating with milk or cream, beating until smooth and fluffy. Stir in vanilla extract.

Make the Swiss Meringue Buttercream: Follow instructions as in previous recipes. Divide buttercream into separate bowls and tint with green and brown gel food coloring.

Assemble the Cake: Once cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a cake stand or serving plate. Spread a layer of creamy vanilla filling over the top. Top with the second cake layer. Frost the entire cake with a thin layer of brown buttercream as a crumb coat. Chill the cake for 15 minutes to set the crumb coat.

Decorate: Frost the cake with a final layer of brown buttercream. Use a spatula or palette knife to create a textured bark effect on the sides of the cake. Melt green candy melts or tint melted white chocolate with green food coloring. Drizzle the melted candy or chocolate along the top edge of the cake to create a mossy drip effect. Arrange fresh berries and mint leaves on top, mimicking the picture or creating your own design. Sprinkle chocolate shavings or grated chocolate around the base of the cake to resemble bark.

Enjoy this whimsical and enchanting forest treat! 🌳

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