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I have been at my company for almost a decade. And lets just say its been an education. You know there are always go to people you can count on to help you get what you need.When an opportunity comes around just to say thanks,I seize it. Angela is that person. I remember first really noticing her when she came to my Mothers funeral. I was new and didn't really know a lot of people at work well, but I remember that. She has helped me so much with IT issues,and order processing to meet event deadlines, etc., I am immensely grateful. So when it was announced that we would be giving her a surprise shower on her last day before maternity leave, I volunteered to do the cake at my expense. The cake took about 3 days in construction. The first day making the marzipan baby, bears and moon.
The second day making the cake layers , cooling, freezing, and wrapping, and the 3rd day,assembling the tiers, making both royal icings and crumb icings, rolling and coloring fondant, cutouts, making more figures, and any other last minute touches.
Not to mention making cookies for the favor bags. I have really come to love Dorie Greenspans Perfect Party Cake recipe which I used as a base.The filling was strawberry, and the icicng was Wilton recipe, as didnt want to risk real buttercream, and regfrigerate a fondant covered cake( moisiture build up). I really hope she likes it. Just a small way to say thank you.
, strawberry filling, and coconut butter cream. OK , she's pregnant! But her wish was my command. . I used Coconut extract for LorAnne Oils and Creme of Coconut as well. I forgot to get a divider as I was making tiers. So I fashioned one from heavy Styrofoam plates and lollipop sticks for support. And you know what it worked!. My issues were my layers crumbled apart as I tried to rectify a mistake. I pieced it together and filled it up with butter cream and filling. Then I I realized my top layer on the bottom tier had filling on top and no cake. I wasn't thinking!Quick something. I had some fondant that I placed over the filling. It worked. Then I added the second tier, careful to have 3 layers of cake this time. Some more crumble, but it took and was sturdy. This cake wasn't going to master me. and I wasn't going to let my friend down. Thank God I started the day before , because it was more time consuming than normal. I crafted the sweet peas from pastillage and gum paste. I wasn't happy with the cracking of the pastillage. But I was experimenting. I found some great new product that provides the airbrush effect in a can. Its a life saver to hide messy mistakes, smudges, etc. I let it rip.
I had to clear the fridge to house the cake as this was real butter cream. Doesn't my sweet pea on top look like Chucky. Wasn't intentional. But in the end it cleaned up good and is cute. Whew! Now the hour and half drive!
Take cake out of oven.Pierce all over. While still warm drizzle cake with Whiskey and Chocolate Liqueur.In a blender mix heavy cream,evaporated milk, and Baileys. Pour this cream mixture over warm cake. It may take several attempts for the liquids to sink into the cake.I still had leftover cream, but I soaked three times. 
Let cake cool, wrap in plastic wrap, and refrigerate for several hours until chilled.If you have leftover cream and you feel the cake can take on more liquid, add it. Top off with Whipped Topping and serve.
She knew I had taken classes and has seen my work. She’s even asked me to make her some staff gifts on occasion of cookie bouquets. With all the commotion at work she was far behind in her daughter’s grand birthday. Her little girl had definite expensive notions of what she wants. Like goodie bags filled with Juicy Couture trinkets. Yeah right. Well Mama wasn’t going to do that but we settled on a tiered Juicy Couture themed cake for her princess. I was hesitant but she said shed go to the local supermarket and get one if it was trouble. I cringed at the thought. If she likes this one maybe I get the big Quincenara cake next year! I told her I need a lot of cash
for supplies. Cake decorating is expensive and I always go overboard. I found a great store that has the best in cake supplies, as well as the standard Wilton. Lori at Cake Walk is the best in that you tell her your idea and she will help you through. So I had a few nights to prep and all day Saturday to really get into it. 
The result is a strawberry filled top tier of 4 layers of alternating chocolate and pink tinted French Vanilla, and pink butter cream. The bottom tier is just 2 layers of French Vanilla filled with the strawberry. What is French vanilla you ask? Well most cake decorators cheat and doctor up cake mixes (Duncan Hines is my choice, and extra eggs, milk, and Jell-O brand puddings).Ask any pro and they will tell you. You need a good sturdy cake and don’t really have a lot time for mistakes. It’s all about the outside unfortunately, than the inside. One day if I get a big pro kitchen, and such I’ll start from scratch. But this is just an occasional expensive hobby that I haven’t even spent a year doing.
Even Certain Someone somewhat amazed with what my little cheap Michaels craft store Wilton classes have resulted in. I love Wilton products, but I prefer Satin Ice for my fondant needs. Growing up my Mommy always gave me huge grandiose birthday parties, and I admit I had fun doing this. Did I go over the top? Yes. But that’s what the little diva waned, She has already started bragging to her friends that she has a ‘Cake Designer’. Got to love it. Now I just have to carry this heavy sucker down two flights of stairs and drive through all the big ass potholes to the burbs.
