Anna's Birthday Cake

This post is WAY over-due. But I wanted to put it up anyway because it's about a birthday cake for someone who I adore and it was made with many other people who I also adore. Consider this take-1 of the sunflower cake that was made possible by Kaitlyn's artistry and our ability to make stuff up as we go along.

This was the first time we ever used, what is so far, my favorite chocolate cake recipe ever! Same as the last 2 blogs- http://www.foodandwine.com/recipes/double-chocolate-layer-cake.

We tried to make a meringue butter cream frosting from the "Bakers Field Guide to Cupcakes" but our Meringue fell so it was a bit weird. My amazing roommate Renee was able so salvage it enough for us to use it for the sunflowers. To cover the cake and as the filling we used the basic butter cream recipe (easy and delicious!).  

Harper and Brittany Working on the Meringue

Looks good so far!

Expert at cutting butter into small pieces

Mix Mix Mix

Oh Heyyyy Brittany

When things started to become a mess... 

Renee to the rescue!

Finally frosting!

Harper LOVES frosting : )

Kaitlyn doing the hard stuff and Brittany and Kate being..."supportive"

Focused

Almost done!

Finishing touches!

Happy 21st Birthday Anna!

Bringing a little sunshine to a rainy day

For this cake I used the same chocolate cake I made for the cake-ophony post. This time I cut off the tops of the 2 cakes (because they were uneven) and just did 2 layers with the evened out parts. I used pillsbury creamy vanilla frosting because I didn't have time to make my own and colored it green and yellow/orange for the design. This cake is very crumbly and moist so if you want to frost it but don't want the crumbs to show you need to do a crumb layer, refrigerate it, and then do another layer on top. I kind of like the cookies and cream look for this one. The flowers are made using Oreo cookies and I used wilton tip #352 for the petals on the flowers and #366 for the leaves. For the shell border I used what was left over from the petal frosting and used tip #21.