(no subject)
OK so I made a birthday cake for my bf's 23rd. This was like, more than a month ago, but I'm terrible at the whole posting pictures thing.
Pics under the cut.
Checkerboard cake: melted Andes mint candies mixed into yellow cake mix. i put green dye in half the batter and cocoa powder in the other half. Used store-bought chocolate frosting to hold it together, since I didn't have enough buttercream. So, checkerboard cake, but really only one flavor with some chocolate accents.
This was my first attempt at the checkerboard thing, and my first attempt at a frozen buttercream transfer that was larger than an inch or two. Obviously I got my inspiration from this comm, as I've seen the 1up cake several times around here.
yeah... the cake was kind of falling apart. i didn't put in any pudding mix this time, which was a big no-no when you're cutting the cake into giant donut pieces.
first icing layer...
i found the pic i wanted online, then traced it into parchment paper. voila: FBCT template!
the finished product: i didn't have anything black, and i ended up trying to mix black sprinkles into white frosting to make the black border i needed. but that really really didn't look right....
...so i went to the store and got some black gel. much better!
after doing the transfer, i used up all. of. the. frosting. that's why there isn't exactly a good crumb coat layer.
aaaaagh crumbs showing.... my star tips stll leave something to be desired, but they're better than the last time i did them.
yeah, so the checkerboard thing didn't quite work out as i planned... the frosting i used was store-bought, so it kept clumping up. yick. but i got the gist of it, so i think i'll be able to get it right next time. if you ignore the very visible frosting layers, i think it turned out quite well.
x-posted.
Pics under the cut.
Checkerboard cake: melted Andes mint candies mixed into yellow cake mix. i put green dye in half the batter and cocoa powder in the other half. Used store-bought chocolate frosting to hold it together, since I didn't have enough buttercream. So, checkerboard cake, but really only one flavor with some chocolate accents.
This was my first attempt at the checkerboard thing, and my first attempt at a frozen buttercream transfer that was larger than an inch or two. Obviously I got my inspiration from this comm, as I've seen the 1up cake several times around here.
yeah... the cake was kind of falling apart. i didn't put in any pudding mix this time, which was a big no-no when you're cutting the cake into giant donut pieces.
first icing layer...
i found the pic i wanted online, then traced it into parchment paper. voila: FBCT template!
the finished product: i didn't have anything black, and i ended up trying to mix black sprinkles into white frosting to make the black border i needed. but that really really didn't look right....
...so i went to the store and got some black gel. much better!
after doing the transfer, i used up all. of. the. frosting. that's why there isn't exactly a good crumb coat layer.
aaaaagh crumbs showing.... my star tips stll leave something to be desired, but they're better than the last time i did them.
yeah, so the checkerboard thing didn't quite work out as i planned... the frosting i used was store-bought, so it kept clumping up. yick. but i got the gist of it, so i think i'll be able to get it right next time. if you ignore the very visible frosting layers, i think it turned out quite well.
x-posted.