I had no intention of posting this cake, ever.
But this I read Bridgets post, I Got Nothin’, and I suddenly had courage.
We have no secrets here friends.  My cake life is an open book! 😉
But. Â Before you even think about bustin out some kind compliment in spite of what is before you currently, please, just take a closer look.
Wait, dont. Â Just trust me.
And trust me when I say, this is so far from the vision in my head its not even funny. Â Its supposed to be a rectangle cake with cake letters spelling out “Happy Birthday”. Â The letters were supposed to be upright.
I sorta just threw them on top cause they call were to heavy to stand up. Â Its a pile of letters. Â Not spelling anything. Â Hanging out on top of a cake. Â With awkward too-crunchy sprinkles scattered about.
Just look at that awesome attention to detail. Â The intricately cracked chocolate, big gaping wholes everywhere, gross un-finished ragged edges, cracked lines around the cake, and I might even be missing the letter “r” in there because it completely disintegrated into the hot chocolate that I melted to drizzle over the letters.
So you can think Bridget for this little glimpse into “How NOT to Decorate a Birthday Cake.”
That being said, my sweet now-eight-year-old loved his cake. Â His only request was that it was white cake (he doesnt like chocolate and is the only one on the family who doesnt!) and thankfully the inside is indeed white. Â He was happy.
And he got this super awesome homemade chocolate milk. Â And 8 dollars in cash. Â And sweet cards from his brothers and sister. Â And lots and lots of hugs and kisses. Â And one timeout. Â I mean, he is an 8-year old boy after all.
I’d say overall, it was a great day. 🙂
I think it’s pretty cute in tangled form. I bet there’s an xkcd comic in it somewhere? Yes, I’m imagining the letters hanging on a banner above the cake and the beret character makes them fall by untying one end. [ala the cake is a lie]. why yes, I am that dorky.
Warm Birthday wishes to your little one! cheers!
I love you for sharing this. It looks beautiful regardless!
Hey, as long as the birthday boy was happy, that’s all that counts! I love that you’re sharing the “real deal” here but honestly, I think it’s cute. Looks like something a boy would just dive into and not care that the letters weren’t standing up in perfect formation.
Great color!
Hi, it’s the first time I post a comment here (I read you all the time, but I’m kinda shy…). Anyway, I imagine that having the standing cake in mind, an all, this one was a failure, but I was drooling cuz’ it looks really yummy, so, can I have some? LOL
Hi Alex! Nice to meet you! And you are far too kind my dear! 🙂
That’s too funny! I still think it looks great – good enough to eat anyway!
I fail every time I try to do a cake. Cupcakes… sometimes… a whole cake and I throw up my hands! Personally, I think the cake looks very modern. Kinda like an antique cake with cracks with a modern twist! Someday I will succeed at baking a full cake successfully!!
I don’t think it’s an epic fail. I like the concept. I am REALLY drawn to the shape and the colour and the matching sprinkles on the bottom of the cake. I wouldn’t give up on this idea. I think it could work!
i have not the same idea about the disaster as you :D, I’m sure he was very good even if it was not as you wished. It is so reassuring to know that you’re not a “perfect” woman 🙂
your french fan Maria 🙂
🙂 Nice to hear from you Maria!
Thanks for making the rest of us feel normal. Even your “disaster” is better than my best. LOL
I love the cake, I love that you are showing the cake, and that is the best thing about cakes, anything that you are unhappy with tastes fab, and gets eaten, so only crumbs remain to remind you of a sorry tale…
Glad your son loved it!
Have a look at royal icing techniques – the one that you need to look at is Run out – as that will give you the fine and light weight yet strong and colourful medium for the lettering. Pastillage, is another paste that will work well, as will a mixture of flower and sugar paste. All British techniques, so I don’t know how they would be working with in different heat and humidity – sugar is quite temperamental.
Can I just say, I love the way you get hearts into cakes, I am at present running the way you possibly do this through my head, and I am going to start experimenting soon! It is a fascinating conundrum.