My little girl turned 5 yesterday, August 17th. Yesterday’s celebration was intimate yet fun, limited to our very small family. But she did have a birthday party last Saturday – an ice skating party – where our extended family (that would be our friends whom we consider family!) and visiting relatives celebrated and partied with us.
We feasted on simple party fare.
Baked spaghetti, chips and cheese balls, cream puffs (by my friend Veronica) and fresh grapes and strawberries…
Now, let me tell you about the cake. :D My daughter had her own ideas for her birthday cake. She wanted pink and purple colors, stars, cake sparkles and fondant, believe it or not. I had no problems agreeing to the pink and purple, the stars and the cake sparkles. I, however, convinced her that a whipped frosting (my favorite creme chantilly!) would be a wiser choice. My arguments were: (1) fondant doesn’t taste very good; (2) there’s an outrageous amount of sugar in fondant and buttercream; (3) I know my friends well enough to know that a number of them don’t really like fondant anyway – for themselves and their kids – so much so that they peel off the fondant from the cake or keep a watchful eye on the amount of fondant their kids eat; and (4) fondant is expensive, which isn’t a problem really if not for point number (3). :) Maybe I should add a 5th argument, that is, I have a bit of a hard time working with fondant. Hahaha! Having said that, I was able to convince my daughter that whipped frosting was the way to go and with fingers crossed, I promised I’ll make her a pretty 2-tiered cake.
I didn’t start baking the cakes ’til 8pm of Friday night. I was done with all the baking by 11pm. I didn’t start decorating until 2am, which was after I was done making the personalized goody bags. Fortunately for me, the cake gods were on my side this time. I made two batches of whipped frosting, one pink and one purple, none of which fell apart. The frosting was of perfect consistency. Here are photos of the unfinished cake while sitting in the fridge at after 6am. I asked hubby to take these photos with his mobile phone because I knew I wouldn’t have the time for a photo shoot when I get up after 3 hours. :D
Pink, check. Purple, check. Sparkly stars, check. Although, I reapplied the sparkles at the party venue. I used strawberry and taro flavored wafer sticks to decorate the side of the cakes. Had I had enough wafer sticks, they would be of the same sizes. Hee hee. :)
The top tier is chocolate chiffon and is 8-inches in diameter. The bottom tier is mocha chiffon and is 10-inches in diameter. That bump you see on the top of the cake is there to cover the dowel that ran the entire height of the cake and supported both tiers. There are 6 more dowels on the bottom cake which supports the top cake. :) The cakes are light and fluffy and won’t have one thinking about the best diet pills. Hee hee.
I added a few finishing touches to the cake when we arrived at the party venue. And here’s how the finished cake looked like…
I used the Wilton brand of food writer (marker with edible ink) to spell out Abby’s name on the marshmallow stars.
I originally planned on making fondant/gumpaste stars but due to time constraints, I opted for the most logical, not to mention yummier, short cut. :D
I could have piped some more stars around the bottom tier of the cake and maybe added star marshmallows. But I thought that might be overkill already. It’s easy to get carried away when decorating cakes that it’s hard to say when to stop.
Do you like my cake slicer? Ooooh, I love it! It’s a birthday gift from one of my gal pals.
Abby fell in love with her cake from the very first time she saw it resting in the fridge. And because it was for her, it was her approval that really mattered the most. Whew! :D I am so glad she loved her cake. :)
Happy 5th Birthday, sweetie! Thank you for letting me make your birthday cake! *mmmwah*