This is a cake I made for a 75th Birthday party this weekend. It is 2 12 x 12 x 2 inch layers of the All Occasion Downey Yellow Butter Cake filled with raspberry cloud cream and iced with vanilla mousseline buttercream tinted mint green, sprinkled with edible glitter. I added a yellow ribbon for the bottom border of the cake and piped rosettes for the top border with a little sugar pearl in the centre of each rosette. I added fresh flowers to the top of the cake. An orange gerber daisy and yellow and white carnations, as well as baby’s breath and fern. I usually like to make sugar flowers for my cakes but I was only given a weeks notice and I was off on holidays. I really didn’t want to spend two days of my holidays making the flowers, so I had to substitute them for fresh flowers. But I think that it looks quite nice with the fresh flowers. I finally got the knack of icing a square cake, although it takes more time than icing a round one. My customer wanted a cake to serve 40 people. So I calculated my serving sizes to be 2” x 1.5” x 4” and that worked out to be 48 servings. That seems to be the industry standard for party serving sizes.
As from a previous post, this is the cake I had to make twice because the first time I forgot to use parchment paper and both layers stuck to the bottom of the pans. That is a mistake I will never make again. :)