Happy Birthday to Me…..

Over the weekend it was my birthday which generally is exciting, however after a week of everyone else in the household being sick, it was not ideal to wake up the day before my birthday unwell 🙁

Unfortunately, it continued for the entire weekend and it’s only today that I feel like getting out of my pyjamas!! Nonetheless… before getting sick, I managed to make my birthday cake…

A very simple cake in which I made the ribbon and flower decorations a few days before because I knew I’d be busy with the daisy and birdie cakes.

To make the flower, I used 2 different sized rose cutters and cut out a white and purple rose.

I frilled the petals using my bone tool and then stuck the purple rose onto the white rose (I used a wilton flower forming cup for the flower to dry in)

After stick a small ball of white fondant, I dabbed it with water and attached some small silver edible balls.

For the stripey ribbon, I used the same technique as I’ve previously given a tutorial on, but I used an actual ribbon cutter for the shape.

I then let it dry upright against the flower.

Here’s a pic of me celebrating my birthday the night before with some girlfriends (before I slowly went downhill! I think I had started shivering and getting feverish about an hour beforehand)

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2 Responses to Happy Birthday to Me…..

  1. Jessie November 14, 2014 at 2:41 pm #

    Hi Bronnie. I really love this cake! Simple design, yet so effective and beautiful 🙂 🙂

    I have a question if you don’t mind. When you fill cake layers with IMBC, do you still cover the outside of the cake with ganache before covering with fondant?

    I filled and covered a cake the other day for my husband’s work colleagues with lemon buttercream (so delicious!), and then covered with fondant. The next day when they were cutting the cake the buttercream was really too soft and became smooshy as it was cut 🙁
    So that didn’t work for me too well.

    • BronnieBakes Admin November 17, 2014 at 2:20 pm #

      Thanks Jessie 🙂

      Yes – I cover the cake with ganache before fondant so that it creates a shell and protects the IMBC on the inside.

      I’m sure your cake tasted amazing!!


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