https://www.facebook.com/112289008632507/

Dessert cake, American Fork, UT (2025)

07/06/2025

Sewing and Needle Cake

Serves: 12–16
Difficulty: Intermediate – requires basic fondant sculpting
Theme: Hobby / Pastel / Soft style

---

🧁 Ingredients

For the Vanilla Cake (Spool Base)

2 ¾ cups (340g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (225g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk

For the Buttercream Frosting

1 ½ cups (340g) unsalted butter, softened

5 cups (600g) powdered sugar

2 tsp vanilla extract

3–4 tbsp milk or cream

Gel food coloring: soft pink, mint, lavender, pale blue

For the Fondant Decorations

1 lb (450g) white fondant

Gel food coloring (same as above)

Edible silver dust or gray gel color (for needle and scissors)

Small amount of black fondant (for scissor handles)

---

🧵 Instructions

1. Bake the Cakes

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, beat butter and sugar until light and fluffy (about 3-5 mins).

4. Add eggs one at a time, beating well. Add vanilla.

5. Alternate adding flour mixture and milk, beginning and ending with flour.

6. Divide evenly between pans. Bake for 25–30 minutes. Cool completely.

---

2. Make the Buttercream

1. Beat softened butter until creamy.

2. Add powdered sugar gradually.

3. Add vanilla and milk; beat until fluffy.

4. Divide into small bowls and tint with pastel gel colors (one soft color for frosting, others for "thread").

---

3. Assemble the Spool Cake

1. Stack the 3 cakes with a thin layer of pastel-colored buttercream between.

2. Carve slightly around the middle to give a spool-like shape.

3. Frost the entire cake with a thin crumb coat, then chill for 20 mins.

4. Apply a second smooth coat of pastel buttercream.

---

4. Decorate (Thread, Needle, Scissors)

Fondant Thread:

Roll pastel-colored fondant into long, thin ropes.

Wrap around the center of the cake like thread.

Spool Ends:

Use a round cookie cutter to cut two discs from colored fondant for top and bottom “spool ends.” Place on top and base of cake.

Needle:

Shape a gray fondant cylinder into a long needle; flatten one end and pierce a hole using a toothpick.

Paint lightly with silver dust or gel.

Scissors:

Form two blades from gray fondant; shape black fondant into two loops for handles and attach. Let dry before placing on cake board.

---

5. Final Touches

Pipe a border if desired.

Arrange the fondant needle and scissors beside the spool.

Optional: Add a fondant "measuring tape" or cute stitched fondant flowers.

---

🎨 Color Palette

Pastel pink (main frosting)

Mint green, lavender, baby blue (thread details)

Soft gray and black (tools)

07/06/2025

"Musical Instrument" Cake

🧾 Base Cake Ingredients (for a 9x13-inch sheet cake — can be carved into shape)

2 ½ cups (315g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk

🧁 Optional: Flavor Variations

Replace ½ cup milk with brewed coffee for mocha

Add lemon zest or almond extract for brightness

Mix in ½ cup mini chocolate chips or berries (adjust flour slightly)

---

🍰 Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13" baking pan.

2. In a bowl, whisk flour, baking powder, and salt.

3. Cream butter and sugar until fluffy (3–4 minutes).

4. Beat in eggs one at a time, then add vanilla.

5. Alternate adding dry ingredients and milk until smooth.

6. Pour batter into pan and bake for 30–35 minutes. Cool completely.

---

2. Carve the Cake into Instrument Shape

Choose a template:

Piano – rectangular with raised keyboard and sheet music detail.

Guitar – cut into an acoustic guitar body, neck added with graham crackers or fondant.

Violin – similar to guitar, with curvier shape.

Drum – use round cake pans (or cut circles from sheet cake).

Tip: Print or draw a paper outline to guide carving.

---

3. Frosting & Decoration

🧁 Buttercream Frosting:

1 cup (226g) butter, softened

3 ½ cups (440g) powdered sugar

2–3 tbsp milk

1 tsp vanilla

Beat until fluffy. Tint with gel food coloring if needed.

🎨 Decoration Ideas:

Use fondant for keys, strings, and body details.

Piping gel or chocolate for fine lines (like strings or frets).

Edible sheet music or printed fondant toppers.

Sprinkles, edible glitter, and gold dust for flair.

---

🎶 Presentation Tips

Serve on a large decorated cake board.

Add edible music notes or candles shaped like instruments.

Play soft classical or jazz in the background for themed ambiance.

07/06/2025

Honeycomb cake

Ingredients

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon (optional, for warm depth)

¾ cup unsalted butter (room temperature)

½ cup granulated sugar

½ cup brown sugar

¾ cup honey

3 large eggs

1 tsp vanilla extract

1 cup whole milk (or buttermilk for tang)

For the Honey Glaze:

¼ cup honey

2 tbsp unsalted butter

2 tbsp heavy cream

Pinch of salt

Optional Decorations:

Sugar bees (store-bought or homemade from fondant or royal icing)

Edible gold dust or pearls

Bee or honeycomb silicone mold (for shaping or accent pieces)

---

Instructions

1. Prepare the pan:
Use a honeycomb-embossed bundt pan or a regular bundt pan with added honeycomb decoration (e.g., fondant or molded chocolate). Grease and flour it well.

2. Make the cake batter:

Preheat oven to 350°F (175°C).

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In a separate large bowl, cream the butter and sugars until fluffy (about 2–3 min).

Add honey and beat well.

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

Alternate adding the dry ingredients and milk in 3 parts, beginning and ending with dry. Mix until just combined.

3. Bake:

Pour into the prepared pan and smooth the top.

Bake for 40–50 minutes, or until a toothpick comes out clean.

Cool in the pan for 10 minutes, then invert onto a wire rack.

4. Make the glaze:

In a saucepan over low heat, melt honey, butter, and cream together.

Simmer for 2–3 minutes, stirring.

Drizzle warm glaze over the cooled cake.

5. Decorate (optional):

Place tiny sugar bees in the cake’s grooves or center.

Brush lightly with edible gold dust for a shimmer.

You can pipe extra honey glaze or buttercream into the honeycomb pattern to enhance definition.

---

✨ Notes & Tips

This cake pairs beautifully with tea or a citrus curd.

For extra honey flavor, substitute ¼ cup of the milk with orange juice or use orange blossom honey.

Use yellow food coloring sparingly in part of the batter to create a natural swirl.

07/06/2025

Little Mermaid Cake

This light and fluffy vanilla cake is perfect for coloring each layer.

Ingredients (for 3 6-inch layers):

2½ cups all-purpose flour

2½ tsp baking powder

½ tsp salt

¾ cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

Gel food coloring (blue, purple, pink)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line three 6-inch pans.

2. Whisk flour, baking powder, and salt together.

3. In another bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time. Stir in vanilla.

5. Alternate adding flour mixture and milk to the wet ingredients.

6. Divide batter into 3 bowls. Color each with blue, purple, and pink gel food coloring.

7. Pour each color into its own pan. Bake for 25–30 minutes.

8. Cool completely before decorating.

---

🍦 2. Vanilla Buttercream Frosting

Perfect for covering and decorating the cake.

Ingredients:

1½ cups unsalted butter, softened

5–6 cups powdered sugar

2–3 tbsp heavy cream or milk

2 tsp vanilla extract

Gel food coloring (blue, purple, pink)

Instructions:

1. Beat butter until creamy.

2. Add powdered sugar slowly, alternating with cream.

3. Add vanilla and beat until fluffy.

4. Divide into 3 bowls and color with gel dyes.

5. Use for ombré frosting or piping decorations.

---

🧜‍♀️ 3. Mermaid Tail Topper (Chocolate or Fondant)

Option A: White Chocolate Tail

Melt white chocolate and color with oil-based dye.

Pour into mermaid tail mold and refrigerate.

Dust with edible glitter or luster dust.

Option B: Fondant Tail

Color fondant blue or purple.

Press into mermaid tail mold or shape by hand.

Let dry overnight before placing on cake.

---

🐚 4. Edible Decorations

Pearls:

Use edible sugar pearls or roll white fondant into tiny balls.

Dust with pearl dust for shimmer.

Starfish:

Use small starfish molds with fondant or gum paste.

Color with peach, sand, or pink tones.

Sand Effect:

Crush graham crackers or vanilla wafers and sprinkle around the base.

---

✨ Assembly Ideas

1. Stack the colored cake layers with buttercream in between.

2. Frost with ombré blue-purple-pink buttercream.

3. Add piped waves, seaweed, and shell shapes using buttercream.

4. Place the mermaid tail topper on top, pearls around the sides, and starfish on the front and base.

07/06/2025

coffee coffee cake

Moist coffee cake with espresso cream frosting and delicate latte-style decoration

🎂 Ingredients

For the Coffee Cake:

2 ½ cups (300g) all-purpose flour

1 tbsp instant espresso powder or finely ground instant coffee

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (226g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) buttermilk (or whole milk + 1 tsp vinegar)

⅓ cup (80ml) strong brewed espresso or coffee (cooled)

---

For Espresso Cream Cheese Frosting:

8 oz (225g) cream cheese, softened

½ cup (115g) unsalted butter, softened

2–3 cups (240–360g) powdered sugar, sifted

1 tbsp strong espresso (or 2 tsp instant espresso dissolved in 1 tbsp water)

1 tsp vanilla extract

Pinch of salt

---

Optional for Decoration:

Cocoa powder for dusting

Chocolate-covered coffee beans or molded chocolate beans

White chocolate for latte art swirl (melted)

---

🧁 Instructions

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and line your cake pans (round for a coffee cup, or square for a table design).

2. In a bowl, whisk flour, espresso powder, baking powder, baking soda, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy (2–3 min).

4. Add eggs one at a time, then vanilla. Mix until combined.

5. Mix in flour mixture in three parts, alternating with buttermilk and espresso. Begin and end with flour.

6. Divide batter into pans and bake for 25–30 minutes (adjust time based on pan size), or until a toothpick comes out clean.

7. Cool completely before decorating.

---

2. Make the Frosting:

1. Beat cream cheese and butter until smooth and creamy.

2. Add powdered sugar gradually until desired sweetness and texture is reached.

3. Mix in espresso and vanilla. Chill slightly if too soft to work with.

---

3. Decorate:

For a Coffee Cup Cake: Carve cake into a rounded mug shape, frost smoothly, and pipe a cream "latte art" swirl on top using white chocolate or frosting.

For a Tabletop Cake: Frost flat, decorate with piped coffee beans, latte art design, or place a mini fondant cup on top.

07/06/2025

Strawberry Girl Cake

Servings: 10–12 | Prep Time: 45 mins | Bake Time: 25–30 mins per layer

---

✨ Ingredients

🧁 For the Vanilla Cake:

2 ½ cups (310g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup (240ml) whole milk, room temperature

🍓 For the Strawberry Filling:

2 cups fresh strawberries, chopped

3 tbsp sugar

1 tsp lemon juice (optional)

🍰 For the Whipped Cream Frosting:

3 cups heavy whipping cream (chilled)

¾ cup powdered sugar

2 tsp vanilla extract

---

🧁 Instructions

1. Make the Cake Layers

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

2. In a bowl, whisk flour, baking powder, and salt.

3. In another bowl, beat butter and sugar until fluffy (3–5 mins).

4. Add eggs one at a time, mixing well. Stir in vanilla.

5. Add flour mixture in 3 parts, alternating with milk. Mix just until combined.

6. Divide batter into the pans and bake 25–30 mins or until a toothpick comes out clean.

7. Cool in pans for 10 mins, then transfer to wire racks to cool completely.

2. Prepare Strawberry Filling

Combine strawberries, sugar, and lemon juice in a bowl.

Let sit for 10–15 mins until juicy.

Optional: Mash slightly for a jam-like texture.

3. Make Whipped Cream Frosting

Beat cold cream with powdered sugar and vanilla until stiff peaks form.

Chill until ready to use.

4. Assemble the Cake

1. Slice cake layers in half (optional) for thinner layers.

2. Place one layer on a cake board. Spread whipped cream and spoon strawberry filling over it.

3. Repeat with all layers.

4. Frost the entire cake with whipped cream. Smooth it out or leave rustic swirls.

---

🍓 Decoration (Strawberry Shortcake Theme)

Toppers: Use a figurine or edible image of a girl dressed as Strawberry Shortcake.

Strawberries: Decorate the top and base with real or sugar strawberries.

White Roses: Use buttercream or fondant roses (or food-safe real white roses).

Optional: Add pink drip using white chocolate ganache tinted with food coloring.

07/06/2025

rainbow cake

Ingredients:

3 ½ cups (440g) all-purpose flour

1 tbsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

5 large egg whites

1 tbsp vanilla extract

1 ½ cups (360ml) whole milk

Gel food coloring (red, orange, yellow, green, blue, purple – gel works best for bright colors)

---

🧁 Vanilla Buttercream Frosting

Ingredients:

2 cups (454g) unsalted butter, softened

6 cups (720g) powdered sugar

2 tsp vanilla extract

3–4 tbsp heavy cream or milk

Pinch of salt

---

👩‍🍳 Instructions

1. Preheat & Prepare Pans

Preheat oven to 350°F (175°C).

Grease and line six 8-inch or 6-inch round cake pans (or bake in batches if you don’t have that many pans).

2. Make the Cake Batter

In a bowl, whisk together flour, baking powder, and salt.

In another large bowl, beat butter and sugar until light and fluffy (about 3 minutes).

Add egg whites one at a time, beating well after each. Mix in vanilla.

Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour.

3. Color and Bake

Divide the batter evenly into 6 bowls (about 1 heaping cup per bowl).

Tint each bowl a different color of the rainbow using gel food coloring.

Pour each colored batter into a separate cake pan.

Bake 15–18 minutes or until a toothpick comes out clean.

Cool completely on wire racks.

4. Make the Frosting

Beat butter until smooth and creamy (about 2 minutes).

Add powdered sugar one cup at a time, beating on low.

Add vanilla, salt, and cream/milk. Beat on high until light and fluffy (3–5 minutes).

5. Assemble the Cake

Level cakes if needed.

Stack the layers from bottom to top: purple, blue, green, yellow, orange, red (or reverse if desired).

Spread a thin layer of frosting between each layer.

Cover the outside with a crumb coat and chill for 30 minutes.

Finish with a smooth layer of frosting.

---

🎉 Optional Toppings:

Rainbow sprinkles

Colorful candies or macarons

Piped buttercream rosettes

07/06/2025

"Girl's Bow" Cake

Makes 6 thin 8-inch cake layers

Ingredients:

3 cups (360g) cake flour (or all-purpose flour sifted)

1 tbsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

5 large egg whites

1 tbsp vanilla extract

1½ cups (360ml) whole milk

Gel food coloring (pastel pink, purple, blue, green, yellow, peach)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line six 8-inch round cake pans (or bake in batches).

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

4. Add egg whites one at a time, beating well after each. Mix in vanilla.

5. Alternately add dry ingredients and milk, beginning and ending with dry. Mix just until combined.

6. Divide batter evenly into 6 bowls. Add a drop of gel food coloring to each to create pastel shades.

7. Pour into prepared pans and bake 15–18 minutes, or until a toothpick comes out clean.

8. Cool completely before assembling.

---

🎀 Whipped Vanilla Buttercream Frosting

Ingredients:

2 cups (454g) unsalted butter, room temperature

5 cups (600g) powdered sugar, sifted

1 tbsp vanilla extract

2–3 tbsp heavy cream or milk

Pinch of salt

Instructions:

1. Beat butter until smooth and pale (2–3 minutes).

2. Add powdered sugar gradually. Mix in vanilla, salt, and cream. Beat on high until fluffy (3–4 minutes).

---

🎀 Decoration (Bows + Feminine Touches)

You’ll need:

Fondant or modeling chocolate (pink, white, gold)

Gel food coloring

Edible glitter or luster dust

Small heart, rose, and crown fondant cutters or molds

Piping bag with star tip for rosettes

Decoration Steps:

1. Make bows: Roll out fondant and shape large bows. Let them dry in curved form (use paper towels inside the loops to shape).

2. Create hearts, roses, and crowns using molds or freehand. Paint crowns with gold luster dust.

3. Frost the cake with a smooth crumb coat, chill, then apply final coat.

4. Place bows along sides and top. Add hearts, roses, and crowns as accents.

5. Optionally, pipe buttercream rosettes and finish with edible pearls or shimmer.

---

💡 Tips:

Use gel coloring to keep pastel shades bright but soft.

Chill layers before stacking to make the cake stable.

For an extra treat, spread a thin layer of strawberry or raspberry jam between layers.

07/06/2025

flower cake

Ingredients

For the Cake:

2 ½ cups (315g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170g) unsalted butter, room temperature

1 ¾ cups (350g) granulated sugar

4 large eggs

1 tsp vanilla extract

1 tsp rose water or ½ tsp dried lavender (steeped in milk)

1 cup (240ml) whole milk

For the Frosting:

1 cup (230g) unsalted butter, room temperature

3–4 cups (360–480g) powdered sugar, sifted

2–3 tbsp milk or cream

½ tsp vanilla extract

½ tsp rose water or lavender essence (optional)

For Decoration:

Assorted edible flowers (e.g., pansies, violas, roses, chamomile, lavender buds)

Optional: fresh berries, herbs (like mint or rosemary)

---

🌼 Instructions

1. Prep and Preheat

Preheat oven to 350°F (175°C).

Grease and flour two 8-inch round cake pans. Line bottoms with parchment.

2. Make the Cake

1. In a bowl, whisk flour, baking powder, and salt.

2. In a separate large bowl, beat butter and sugar until light and fluffy (about 3–4 min).

3. Add eggs one at a time, mixing well after each. Stir in vanilla and rose water/lavender.

4. Add flour mixture in 3 parts, alternating with milk, beginning and ending with flour.

5. Pour batter evenly into pans. Bake 25–30 minutes or until a toothpick comes out clean.

6. Cool in pans 10 min, then remove and cool completely on a wire rack.

3. Make the Frosting

Beat butter until creamy. Gradually add powdered sugar.

Add vanilla, floral essence (if using), and milk to reach desired consistency.

4. Assemble and Decorate

1. Place one cake layer on a stand. Spread a layer of frosting on top.

2. Add the second cake layer. Frost the top and sides.

3. Gently press edible flowers into the frosting. Use fresh herbs or berries as accents.

---

🌹 Tips

Use organic, unsprayed edible flowers only.

To preserve flower freshness, apply just before serving.

If using dried lavender, steep 1 tsp in hot milk for 10 minutes, then strain.

07/06/2025

Soft Butterfly Cake

✨ Ingredients

Vanilla Cake Layers (2 x 9-inch round pans)

2 ½ cups (310g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, room temp

1 ¾ cups (350g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk, room temp

Whipped Buttercream Frosting

1 ½ cups (340g) unsalted butter, room temp

5 cups (600g) powdered sugar, sifted

2 tsp vanilla extract

3–5 tbsp heavy cream or milk

Gel food coloring: light pink, purple, sky blue

Sugar Paste Butterfly

1 cup (100g) ready-made gum paste or fondant with Tylose powder

Gel food colors: pink, blue, purple

Edible shimmer or glitter (optional)

---

🍰 Instructions

1. Make the Vanilla Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt. Set aside.

3. Cream butter and sugar until fluffy (about 3 minutes).

4. Beat in eggs, one at a time. Add vanilla.

5. Alternately add dry ingredients and milk, starting and ending with flour.

6. Divide batter into pans. Bake 25–30 minutes or until a toothpick comes out clean.

7. Cool in pans for 10 mins, then remove and cool completely on wire racks.

2. Whip the Buttercream

1. Beat butter on medium-high until light and creamy.

2. Add powdered sugar gradually, mixing on low.

3. Add vanilla and cream, 1 tbsp at a time, until fluffy and spreadable.

4. Divide into three bowls. Tint each with a gel color (light pink, sky blue, purple).

3. Assemble the Cake

1. Level the cake layers if needed.

2. Spread a layer of pink buttercream between the two cakes.

3. Frost the entire cake with a smooth layer of pink or a pastel ombré using all three colors.

4. Use a piping bag with star tips for rosettes or ruffles along the top edge or base.

---

🦋 Sugar Paste Butterfly Topper

Steps:

1. Roll out gum paste to about ⅛ inch thick.

2. Draw or print a butterfly wing template. Cut out with an X-Acto knife.

3. Tint small pieces of gum paste with your three colors and press in details (marbled or painted).

4. Shape slightly curved wings using a spoon or curved surface; let dry for at least 12 hours.

5. Optional: brush on edible shimmer or paint delicate lines with food color mixed with vodka.

Place the butterfly upright or flat on top of the frosted cake as a centerpiece.

---

🧁 Optional (for butterfly-shaped cake):

Pour cake batter into a large sheet pan.

After baking and cooling, cut out a butterfly shape using a template.

Decorate with piped patterns in pink, purple, and blue.

07/05/2025

big rose cake

🧁 Ingredients

For the Vanilla Sponge Cake (3 layers):

2 ½ cups (310g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk

For the Rose Buttercream:

2 cups (452g) unsalted butter, softened

6 cups (720g) powdered sugar, sifted

¼ cup (60ml) heavy cream

2 tsp vanilla or rose extract

Gel food coloring: dark red, red, pink, and white

---

🧁 Instructions

1. Bake the Cake Layers

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

2. In a bowl, whisk flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy.

4. Add eggs one at a time, then vanilla.

5. Add flour mixture and milk alternately, starting and ending with flour.

6. Divide batter into pans and bake 25–30 minutes. Let cool completely.

2. Make the Buttercream

1. Beat butter until creamy.

2. Gradually add powdered sugar.

3. Mix in cream and flavoring. Beat until fluffy (4–5 minutes).

4. Divide frosting into 4 bowls:

Bowl 1: Add dark red

Bowl 2: Add red

Bowl 3: Add pink

Bowl 4: Leave white or very pale pink

3. Assemble and Carve (optional)

Stack the cake layers with a thin layer of frosting between.

For a 3D rose shape, carve the cake into a dome (optional).

Chill the stacked cake before frosting.

4. Frost the Rose

Use a petal piping tip (like Wilton 104) for realistic petals.

Start from the center (white/light pink), gradually building out in petals.

Change piping bags or colors as you move outward, transitioning to pink, red, then dark red on the outer petals.

Chill to set the design.

---

🌸 Pro Tips

Practice the rose petal piping on parchment paper first.

Use chilled cake for easier carving and frosting.

Add a touch of edible pearl shimmer or gold leaf for luxury.

07/05/2025

"Girls' Cupcakes Assembled" Cake

Ingredients:

2 ½ cups (310g) all-purpose flour

2 ½ tsp baking powder

½ tsp salt

¾ cup (170g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup (240ml) whole milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake pan.

2. Whisk together flour, baking powder, and salt.

3. In a separate bowl, cream butter and sugar until fluffy.

4. Add eggs one at a time, then vanilla.

5. Alternate adding flour mixture and milk to the butter mixture.

6. Divide into cupcake liners and bake 18–20 minutes. Let cool completely.

---

🌈 Vanilla Buttercream Frosting (4 Colors)

Ingredients:

1 cup (227g) unsalted butter, softened

4 cups (480g) powdered sugar

¼ cup (60ml) heavy cream or milk

2 tsp vanilla extract

Gel food coloring: pink, purple, mint, beige (or leave natural)

Instructions:

1. Beat butter until creamy.

2. Gradually add powdered sugar.

3. Mix in vanilla and cream until fluffy.

4. Divide into 4 bowls.

5. Tint each with gel food coloring to desired shade.

---

🎀 Decorations (Choose Your Toppers)

Option 1: Roses

Use a closed star piping tip (like Wilton 2D) to pipe buttercream roses.

Option 2: Hearts

Add heart sprinkles or make small fondant hearts.

Option 3: Rainbows

Use mini rainbow candy strips (e.g., Airheads Xtremes) or fondant rainbows.

Option 4: Crowns

Mold tiny crowns with gold fondant or use plastic mini toppers.

---

✨ Assembly

1. Pipe or swirl frosting on each cooled cupcake in its color theme.

2. Top with your chosen decoration.

3. Arrange them together by color for a stunning visual display.

Dessert cake

07/06/2025

07/06/2025

07/06/2025

07/06/2025

07/06/2025

07/06/2025

07/06/2025

07/06/2025

07/06/2025

07/06/2025

07/05/2025

07/05/2025

Address

Website

Alerts

Shortcuts

Share

Category