So this was the 1st time I’ve ever made a BIRTHDAY CAKE. I’ve had fun with mini cupcakes and cookies for snack time treats, but never have I done something this big and this complicated! I just wanted to say thank you to Gloria for trusting me with building her 19th birthday cake. The whole process was so nerve wracking because I was so scared of messing up!
My friend has a very sensitive palette. Half the things I make she can’t even eat because she likes her treats semi-sweet to the point where I question whether it still counts as a dessert or not!
Earlier on in the weekend, I tried experimenting with making Asian chiffon cakes. Ever since I was little, I have enjoyed eating cakes from T&T and Asian bakeries because the cakes were always so fluffy, and they used smooth, semi-sweet whipped cream instead of heavy frosting.
Since my group of friends love that type of cake as well, I decided to take my cupcake idea and take it to the next level: Gloria’s birthday cake. Like when I decorate cupcakes, I designed the appearance of the cake on paper first before actually decorating it.
I found it very difficult to find the right combination of cream, fruit, and chocolate to make the cake look nice. The planning process reminded me very much of graphic design, how every element needs to belong in a masterpiece for it to look presentable.
Not only did I spice up the outside with a hand-made fondant Olaf figure (she’s obsessed with Frozen), but I also tried to make the inside of the cake unique by making a checkerboard pattern.
As I was making the cake, I was quite scared because the layers didn’t seem to be lining up, and whipped cream seemed to be ending up everywhere. When she cut the cake though, I finally got to see what the inside looked like, and I was more than excited to see that it had worked!
So if you’re interested in making a birthday cake in the future, try this checkerboard pattern method out! It’s actually quite simple, and will definitely give your friend a surprise when they find out what’s inside 😉
1. Bake two cakes that are different colours
2. Cut them so that they have clean edges and are leveled with each other
3. Stack the cakes on top of each other. Using a sharp knife, cut the cake into 3 rings that are even in thickness
4. Take the rings apart and lay them out so that you can see the different sizes
5. Place the biggest ring of colour A on the platform where you will be decorating the cake
6. Using a spatula, line the inside of the ring and platform with a thin layer of whipped cream. Make sure the layer is very thin so that when you cut the cake, you won’t see a huge layer of cream between the checkered cake pieces
7. Select a medium ring of colour B and line the outside of the ring with a thin layer of whipped cream. Place it into the larger ring. Do the same with the small circle of colour A
8. Once you have the bottom layer of the cake assembled, cover it with a thin layer of whipped cream. Then, repeat steps 4-6 with alternate colours for the second layer
9. Now that the two layers have been assembled, use a spatula to cover the rest of the cake with a thick layer of whipped cream. To make the sides look pretty, I bought a cake decorator to make patterns on the sides
10. Use fruits, chocolate, and piped whipping cream to decorate the cake! Have fun! 🙂