I will always, always get an order out on time. If I have to stay up late at night, I'll do it. Orders take top priority.
However, ask my kids, they don't always get their own birthday cakes on time. My daughter's came on Thursday... her birthday was on Monday :) In my defense, we had something to do every day/night from Sunday through Thursday. Even on Thursday I had to work at night, but I had time to do her cake during the day.
There is a not-so-new decorating technique that's all over the cupcake and cake blogosphere right now. It's called a "rosette", and oh so simple to do with a large open star decorating tip. I've seen cakes covered in rosettes, as well as cupcakes. I wanted to make my daughter's cake like this to give it a more elegant look. She *is* 14 after all!
The cake itself is a 4 layer pumpkin cake. I will tell you a quick secret that's not really a secret. It's nothing new, and has been around for quite awhile. It's how to make a delicious cake, or cupcakes, without taking hardly any time at all. People will be wowed by your skills, and you can giggle to yourself because it wasn't very hard.
My pumpkin cake consisted of
1 box of yellow cake mix
1 can packed pumpkin
2 tbsp water
That's it :) Well, not quite. I used pumpkin pie spices like allspice, nutmeg, cloves, and cinnamon. Mix those in with the cake mix with a whisk first. I didn't measure them out, just sorta added till it looked right.
Baked at 325 degrees for about 25-30 minutes in 8 or 9 inch round pans. Be sure to check it with a toothpick for doneness.
Isn't that great?! I've also made cakes using devil's food and pumpkin, spice cake mix and 1 cup applesauce, and carrot cake mix and 1 cup applesauce. I always add a little water for moisture.
Here's my daughter's cake. The frosting is a maple buttercream. It tasted delicious and rich and went well with the pumpkin cake.
However, ask my kids, they don't always get their own birthday cakes on time. My daughter's came on Thursday... her birthday was on Monday :) In my defense, we had something to do every day/night from Sunday through Thursday. Even on Thursday I had to work at night, but I had time to do her cake during the day.
There is a not-so-new decorating technique that's all over the cupcake and cake blogosphere right now. It's called a "rosette", and oh so simple to do with a large open star decorating tip. I've seen cakes covered in rosettes, as well as cupcakes. I wanted to make my daughter's cake like this to give it a more elegant look. She *is* 14 after all!
The cake itself is a 4 layer pumpkin cake. I will tell you a quick secret that's not really a secret. It's nothing new, and has been around for quite awhile. It's how to make a delicious cake, or cupcakes, without taking hardly any time at all. People will be wowed by your skills, and you can giggle to yourself because it wasn't very hard.
My pumpkin cake consisted of
1 box of yellow cake mix
1 can packed pumpkin
2 tbsp water
That's it :) Well, not quite. I used pumpkin pie spices like allspice, nutmeg, cloves, and cinnamon. Mix those in with the cake mix with a whisk first. I didn't measure them out, just sorta added till it looked right.
Baked at 325 degrees for about 25-30 minutes in 8 or 9 inch round pans. Be sure to check it with a toothpick for doneness.
Isn't that great?! I've also made cakes using devil's food and pumpkin, spice cake mix and 1 cup applesauce, and carrot cake mix and 1 cup applesauce. I always add a little water for moisture.
Here's my daughter's cake. The frosting is a maple buttercream. It tasted delicious and rich and went well with the pumpkin cake.
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