and I bake a you a cake. It seems to work that way recently, at any rate.
Since someone is born every minute of every day, I reckon I would be safe making a birthday cake daily, but even for me that might be a bit much (at least while I have to work for a living).
The one at left was an impromptu lemon cake made in less than 4 hours after I found out about the birthday. That time includes mixing, baking, icing and decorating. I'm sure a pro would scoff at the length of time it took me, but the person to whom I gave it was mighty impressed.
I used the white icing on either side of the flowers to cover up crumbs in the icing. For some reason it reminds me of wreaths given to jockeys upon winning a race. Also, I apparently can't center the writing using my mycronic eyeball. Remind me to measure next time.
Looking on the bright side, I'm really starting to dig rosettes for borders but they do take more time (and more icing) than shells. Here's a close-up of the rosette border:
Below is another cake I made recently - I can't even remember who it was for, but it likely for a guy since I used green icing (for all my idiosyncracies I usually make very traditional cakes using standard guy or girl colors). Before I starting trying to put diamonds and squares on the sides of cakes, I had no idea of how difficult it would be. This is my best effort yet, but you can see I have a way to go. It makes me admire pros that much more. I should probably use royal icing to make the lines, but my idea of planning ahead usually means I am decorating at 10:00 p.m. the night before I take the cake in to work, which precludes making a batch of royal icing on a whim. Even though I can operate on 4 hours of sleep, no one wants me to. I get a little crabby (just ask my husband).
Until next time, Happy Baking!