A friend of mine’s daughter was turning 1, and after having years of boy parties, she was excited to plan a pink party 🙂
I was told to use plenty of pink with hearts and butterflies and you might remember the matching cupcake toppers I made earlier..
I made a caramel mud cake for the top tier and a dark chocolate mud cake for the bottom tier. The caramel mud cake is amazing and a great change from the standard chocolate mud. I use the following recipe (sorry – can’t remember the original source of this recipe!)
180g white eating chocolate, chopped
185g unsalted butter, chopped
220g brown sugar
80ml golden syrup
225g plain flour
75g SR flour
Preheat oven to 160C/140C fan-forced.
Grease and line your tin (I think this recipe is for a 22cm tin, I used a 6″ and then made a smaller cake with the leftover batter)
Combine chocolate, butter, sugar, syrup and milk in a large saucepan; stir over low heat until smooth.
Cool 15 min.
Whisk in flours and eggs. Pour into tin and bake until cooked and a skewer comes out clean.
I layered the cake with a yummy caramel Italian Meringue Buttercream filling.
I then covered and stacked the cakes with my pink fondant (I used Americolor’s fushia pink)
I then looped around some more pale pink fondant for the ribbon and stuck that on (see a tutorial here for a different type of ribbon)
For the peal edged border around the top tier, I used a First Impressions mould and stuck that on using water.
The name plate was simply made using my letter press and two rectangles of fondant
I used this plunger cutter for the butterflies and then dotted the outline using a toothpick and stuck some edible pearls in the middle. I placed them in some folded cardboard so they kept their shape whilst drying.
The topper was made with a loveheart cookie cutter (I stuck a toothpick in the bottom so that when it dried, I’d be able to stick it into the cake easily), and then I made an outline using some edible pearls. The diamonte 1 was purchased from Cakes Around Town.