*Tutorial HERE!

I have been dreaming about this cake for about a month.

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Dreaming of layers that went up and down instead of horizontally.

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Dreaming of obscene amounts of delicate frosting roses.

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Dreaming of a variety of flavors.

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And finally, my dream has come true.

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Normally I share recipes and techniques and design aspects and every detail I can think of sharing… and maybe I will do that if anyone cares to know. But for now, I just want to enjoy it.

Why?

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Because tomorrow (Feb. 1st) is my birthday. And I wanted to make myself a cake! (that’s me getting sassy with myself)

I just want to sit back, relax, and have a piece.

But I do wish I could share it with you.

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  2. Happy Birthday and a well-deserved beautiful cake! This is the way all cakes should look, especially mine! Good for you that this one is yours!

    Reply

  4. YES, please do share details! Those frosting roses are darling, and while I think I figured out they were made with a star tip (am I right?), they look more beautiful than the traditional roses made with a petal tip and I must give your technique (whatever it may be) a try soon! I think a variation on this would be gorgeous for Valentine’s Day-perhaps a mix of red velvet and white cake (tinted pink). Oh, the darling possibilities are endless! What a stunning and elegant cake.
    A very happy birthday to you!

    Reply

  5. Happy birthday to you~! FABULOUS cake. Please oh please share the recipe & techniques & design aspects and every detail you can think of sharing, because this is one cake I can’t wait to (try to) make~!

    Reply

  6. This is so incredible! I am really wishing I had someone to make this cake for. I do hope you will share how you went about it!

    Reply

  7. This cake is so pretty! I love the roses! I was AMAZED when I saw why you were keeping the recipe a secret because February 1st is my Birthday too!!! I’m turning 18 today and am an aspiring baker/pastry chef and am awed by your work.

    Reply

  9. Happy Birthday, sweetie!
    I love your cakes. First you stun us with the outside and then do us in with the inside!
    I sure hope you’re going to share how you did this one!

    Reply

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