Archive for buttercream cake

• SOMETHING FISHY GOING ON…

Posted in Cakes with tags , , , , on September 12, 2009 by beverlydill

There was something fishy going on this week.  Monday I started off with a fishing logo, followed by two  fish cakes, one on Wednesday and one on Friday.  I will post the fishing logo at a later date as soon as the final design is chosen.

Cake #1 – 09.09.09

Logan, Ben’s little brother turned 10 on 9-9-09.  He loves fish so Trina wanted a fish cake for him.

We baked a chocolate sheet cake and Ben sculpted the cake into a fish.  I coated the cake with buttercream and a thin layer of mint green fondant.  I mixed up two more shades of green and began cutting small round scales to be added to the body.  After all the scales were attached we added the fins, lips and eyes.  The ridges in the fins and tail were created by a plastic template with waves. Ben added the bubbles as the finishing touch and after 3-4 hours, it was complete.

Hope you had a wonderful birthday, Logan! And thanks for sharing a piece with us!  Only kind of fish I’ll eat!  Love ya.

Cake #2 – 09.11.09

Mrs. Lynn, my first employer at Riverfront, sent me an email last week for a surprise birthday cake to feed four.  Her mother’s best friend’s daughter (I believe that’s correct) was having a birthday on 9.12.09.  They were celebrating her birthday out on the lake, so Mrs. Lynn wanted a cake in the shape of the TN-Arts fish that you see on Tennessee license plates.

I baked a chocolate sheet cake and sculpted the cake in the shape of the fish. I covered the cake with white buttercream and mixed up red, blue and darker blue to be added to the cake.  I began with piping the red on the body and lips and came back with the dark blue to outline the fins, tail, eyes, lips, teeth and face.  I also used the dark blue to pipe Tennessee on the top fin. I used the lighter blue to fill in the other areas.  I finished off the piping with the white in the eyes, teeth, spots on the body and bubbles on the cake board.

I made a silver fondant fish hook  hanging out of its mouth with fishing line that created the “Hope You Enjoy Your Birthday On The Lake”.  After four hours, it was complete.

Thank you, Mrs. Lynn for the opportunity to create this fun cake.  Miss you and love you lots.

• DELICIOUS DACHSHUND…

Posted in Cakes with tags , , , , on August 23, 2009 by beverlydill

Cake – 08.16.09

Trina wanted a weenie dog cake for one of her employee’s birthdays.  She only need it to feed five or so.  We decided to go with a chocolate cake with buttercream icing.  Usually to do sculpted cakes, I go fondant, so we thought this would be quite the challange.

First, I baked a 10″ round cake.  Ben came in and used a toothpick to draw in the silhouette of the dog for me, then we pulled out the knives and began carving.  After forming the dog, we covered the cake with reddish-brown buttercream, added the eyes, nose and the collar, and it was complete!

Many thanks to Ben for sticking this one out with me.  Your help wasand always is  much appreciated!

• UNDER THE SEA, UNDER THE SEA…

Posted in Cakes with tags , , , , , , on July 19, 2009 by beverlydill

Cake – 07.18.09

Cathy contacted me a few weeks back about a Little Mermaid birthday cake. I was really excited about this because it is my favorite Disney movie.  She  wanted a marble cake with buttercream to feed 30.  After giving her a few options on how we could do this cake, she decided on the Ariel Doll with the ocean scene instead of the usual sheet cake or character cake.

I began my journey by looking everywhere for this doll.  Note: Find what you’re looking for, before you say it’s doable! I’ve now realized if toy stores in the area don’t carry it, I better have a Plan B. My mother ended up having that plan I so desperately needed.  I had a doll pick (consists of the upper half of a doll with a sharp point ion the end used for cakes) tucked away for later use.  They only come in blond and brunette so my mother told me to soak her hair in red food coloring and let it stain, and it did just that.

I baked two 9″ round cakes and one half of a ball pan.  I stacked the two 9″ cakes and covered with blue buttercream.  AFter smoothing out the sides, I roughed up the top to look like waves. Next, I sculpted the ball pan into a rock shape, covered in gray buttercream and placed on top of the water with dowels supporting it. I came back with blue and white buttercream and made the waves splash against the rocks.

For the bottom of the cake I piped green buttercream leaves as seaweed and made coral from royal icing. I had originally made shells and starfish from royal icing, but my lovely aunt found seashell molds for me and dropped them by while working on the last pieces of the cake.  I melted white chocolate and swirled in brown coloring to give the shells a marbleized effect. After hardening, I added them to the caked. I crushed up vanilla wafers and sprinkled around to bottom to act as sand. Finally, I piped Ariel’s purple top and green waist and fins.  I decided at the last minute to add some blue cupcakes with almond bark vanilla seashells to match.  While decorating them, Ben found my Little Mermaid CD from way back and popped it in to give me the perfect inspirational music.  After 6 hours,the cake and cupcakes were complete.

Happy Birthday, Cami! Hope you have a wonderful day!  Thanks, Cathy for giving me this opportunity.

• SWEETS FOR A SWEETIE…

Posted in Cakes with tags , , , , , , on July 11, 2009 by beverlydill

Cake – 07.11.09

Lisa contacted me a few weeks ago about a cake for her daughter.  She picked out a few cakes I had done recently to go by and told me she liked jewelry boxes. She wanted little girl colors and for the vanilla cake to feed about 30.

After going through all of the info I decided to combine all the cakes she liked and add the jewelry box as the main focus.  I went with a 3 tier cupcakes stand with the bottom two tier being cupcakes and the top tier being the box.

I bakes 3-6″ Round pans for the box.  I stacked two of the three for a 4″ box and covered them in pink buttercream.and then put the 3rd 6″ round cake on a board and did the same.  I wrapped hot pink ribbon around the bottom of the round box and piped cornelli lace of the lid.  I placed 5 dowel rods in the bottom to lift the lid 1″ off the box as it it were open.  I placed pink necklaces and bracelets where they draped out onto the sides of the cake and filled in the open space with pink/white daisies.  I tied a bow in the hot pink ribbon and placed on top.  I then baked 24 vanilla cupcakes and piped with pink buttercream.  A few days earlier, I made the “A”‘s for Anniston out of royal icing so they could harden to add to the cupcakes and topper. After I placed them on tope, I added hot pink sprinkles.  After placing all the letters on top I placed little daisies around the stand tie the top and bottom tiers together.  After 5 hours baking/decorating it was complete.  Happy Birthday Anniston!  Hope you have a wonderful day!  Thanks, Lisa, for the opportunity to play a part in her spoecial day.

• WEEKEND FULL OF WEDDINGS…

Posted in Cakes with tags , , , , , , , , , on May 17, 2009 by beverlydill

This same time last year I booked two wedding cakes and a grooms cake and swore I would never do it again, due to the strenuous work and deadline of the weddings.  But I did it again with two wedding cakes and a grooms cake that all fed the same amount as last year. I guess I felt like I was up for the challenge and I went to school with the ones getting married, so I was a bit excited to play a part. With the help of my wonderful parents helping me bake and my lovely Ben’s artistic eye for weenie dog cakes, the cakes were much easier to complete. So it all began…

Cake #1 – 05.16.09

Amanda booked her wedding cake with me awhile back. She had the cake picked out that she liked so it went rather smoothly and quickly. She decided on a four tier round cake with alternating yellow and chocolate cake flavors. It  had a wide ribbon with a smaller ribbon around the bottom, second and top tiers and had an elegant monogram design on the third tier. Her colors were light blue and black and the cake was to feed 150. So with all the info, I took off.

We baked 2-14″, 2-12″, 2-9″ &  2-6″ round cakes. The top and second tier were chocolate and the bottom and thir tier were yellow.  After covering the cakes with buttercream, I stacked the first three tiers. Since the cake would be so tall, we left off the top tier and would later take it to the reception hall to place it on top there. I placed a 1.5″ blue satin ribbon around the bottom two tiers and the top followed by a small black satin ribbon. I then placed a blue satin bow in the front of the three tiers. I mixed up some black buttercream and  freehanded the monogram design on the third tier. After piping the shell border, it was finished until we arrived at the reception hall. I placed the top tier on, piped the border and it was complete after 8 hours baking/decorating.

Congrats Mr. and Mrs. Justin Zellers! God Bless you both!

Cake #2 – 05.16.09

Brandy called last year to book her wedding cake and grooms cake. For the wedding cake she decided on a light pink square vanilla cake with darker pink accents to feed 100.

We baked 2-12″, 2-8″, 2-6″ square cakes. I covered the cakes with light pink buttercream and stacked the tiers. I piped the swag design on the bottom tier and the ribbon design on the top tier. For the middle tier I used a stencil and scraped dark pink buttercream over the openings to attach it to the cake. I then peeled off the stencil and was left with the elegant scroll design. I finished it with a dark pink shell border around it tier and moved the cake aside for the good ‘ole grooms cake…

Cake #3 – 05.16.09

Brandy decided on a weenie dog in the shape of a “G” for their last name. I was a little worried about this cake, but knew I was up for the challenge and repeated to myself, “I can do all things through Christ who strengthens me.” So after lots of praying and sketching possibilities, Ben joined me in on the fun. The cake was made from a 14″ round chocolate cake. He carved the general shape of the dog for me and handed over the knife so I could make a complete mess. After cutting here and carving there, we had us a weenie dog in the shape of a “G”. I then mixed up reddish-brown fondant and covered the dog. We shaped it’s ears paws and tail with the same color. We then made it’s nose, eyes and collar out of fondant. For the dog tag, we shaped a heart, painted with luster dust for a silver shine and carved a “G” in the middle. After 12 hours of baking/decorating, both cakes were complete.

Congrats Brandy and thanks so much for bringing on such a fun challenge.

As I’ve always been told, something bad will eventually happen to one of the cakes, and it just so happened that today was the day. After we delivered the pink wedding cake and weenie dog cake to on eof Brandy’s friends, she was to take the cakes to Murfreesboro, which is about 2+ hours from Dover. The cakes were in the back of her SUV. Even after using many dowel rods for support, lining the vehicle with padding and non-slick mats, the sun and heat were not so  easy to work with. The buttercream could not compete. Brandy contacted me after the cake arrived and said that it had shifted and the icing had cracked. Even with so much support, and air-conditioning, the direct sunlight can wreak havok through windows. They decided to serve the cake from the back and use a dummy cake for the wedding. I hate so bad this happened, but at least they still had the cake to serve.  Risks are involved in long distant transports and anything can happen. I just hate this happened to you guys. I hope you had a wonderful day and many more happy years to come. God Bless.

• A CAKE TO MATCH THE DRESS…

Posted in Cakes with tags , , , , , on January 14, 2009 by beverlydill

Cake  – 01.03.08

A great friend ‘s sister asked me earlier last year to do her wedding cake. The reception was originally planned for The Riverfront Plantation in Dover, but due to a terrible fire, the historic building was destroyed just a month before the wedding. She moved her reception to Rose Ella in Dover and went with a golden theme. She wanted a vanilla cake with buttercream to feed 30. She went with a square shaped cake with the design of her dress decorating the sides. She provided the top monogram and off I went.

I began with  2-10″ and 2-6″ square cakes. After icing them in buttercream and stacking the cakes I free-handed the gold luster dust tinted buttercream on the sides of both tiers matching the design on her dress.

After 5 hours baking/decorating it was complete. After we delivered the cake we placed the monogram topper and piped the gold beads as accent on the letters.

After attending the beautiful wedding at our church, my mother and I headed back over to the reception to dine with the family and cut/serve the cake. It was such a beautiful evening and such a pleasure to be a part of. Special thanks to Mrs. Gail Morgan for the wonderful dinner, Mr. and Mrs. Elliott for the wonderful company, my mother for the help  and to the Bride and Groom for allowing me to play a part in such a special day. God Bless you both.

• TASTES LIKE TEAM SPIRIT…

Posted in Cakes with tags , , , , , , , on December 21, 2008 by beverlydill

Cake  – 12.20.08

I received a call from Cyndi for her wedding cake. She was marrying the football coach for the Stewart County High  School Rebels and wanted a Black and Gold themed cake based on the school colors and a football cake for the groom’s cake. She went with a vanilla wedding cake with buttercream to feed 150. For the groom’s cake, she went for chocolate with buttercream to feed 30. 
 Cake #1
I began with the groom’s cake. I prepared a gold covered board and baked two football shaped cakes and stacked them together with buttercream in between the layers. I then covered the entire cake with brown tinted buttercream. After smoothing the icing, I piped the white on top of the football followed by the green grass around the bottom. Finally I sat the cake and board on top of a stand covered with black material to match the wedding cake.

 

Cake #2
Next came the wedding cake. She went with a designer’s choice cake and let me run with any ideas I had that went along with the Black and Gold. I went with a 16″ – 12″ – 8″ tiered cake – bottom two tiers stacked with a 4″ tall separator decor followed by the 8″ top cake and black and gold rose topper.

I began by placing black satin material over the base followed by the clear cake plate. I placed the 16″ on bottom and iced the cake with buttercream. I repeated the steps on the next two tier and kept them all separate in the beginning stages. After all the cakes were covered with buttercream, I created a border stencil that would have 1.5″ from the top edge of all the cakes. Next, I placed the 12″ cake on top of the 16″ and began to pipe the black bead border on the stenciled line followed by black cornelli lace. I placed the separator plates and columns. I draped black satin over the plate to match the base of the cake. Finally, I added the top tier and the rose topper. I came back with gold ribbon and wrapped around the base of each tier and then added a see-through black ribbon and placed in the middle of the gold. Lastly, I added the black buttercream bead border and it was complete.

After 12 hours baking/decorating, the two cakes were finished. Saturday afternoon came and I attended the wedding and cut and served the cake at the reception. I’ve realized that there’s nothing better than to create one of the most memorable desserts that there will ever be in a couple’s life which makes cutting into it feel absolutely wonderful. Congrats Mr. and Mrs. Holliday. Thank you so much for asking me to play a part in such a beautiful day. I wish you all the best. God Bless.

• POLKA DOT BIRTHDAY…

Posted in Cakes with tags , , , on December 12, 2008 by beverlydill

Cake  – 12.12.08

Ben’s little sister, Tessa, turned 12 this past Monday. Tomorrow she is having a skating party and wanted a green and navy blue french vanilla cake. She picked out the cake I did for prom and wanted a smaller version to feed around 30. So off to the kitchen I went.

I baked 2 – 8″ Square cakes and 2 – 6″ square cakes. I frosted them with buttercream and layed the quilt pattern stencil on all sides. I placed green ribbon on both tiers, came back with a small navy blue ribbon in the center and piped the green buttercream dots. Finally, I drew a 12 on cardboard, cut it out, wrapped with aluminum foil, and piped navy blue and green on top, and placed it in the center of the cake. After 4 hours it was complete.

Love you lots, Tessa. I hope you have a great day and enjoy the cake!

• MIGHTY MORPHIN BIRTHDAY CAKE…

Posted in Cakes with tags , , , , , on November 11, 2008 by beverlydill

Cake  – 11.11.08

I received a call from Misty for a Red Power Ranger Birthday Cake. She wanted a vanilla with buttercream ranger helmet to feed around 30. I started researching the design of the helmet and found there to be so many different red rangers throughout the last 15 years so I went with an original helmet.

I began by baking a 11×15 sheet cake and carving the silhouette of the helmet. I used a knife to round out the edges and then applied a layer of buttercream. I drew out the outlines for the eye area and mouth and covered them with a smooth layer of buttercream in the needed colors. I piped the lips and came back with an outline to clean up the edges for both sections. I tinted the rest of the buttercream red and piped little tiny stars all over the cake. After 4 hours baking/decorating it was complete.

Thanks, Misty, for allowing me to take part in another special birthday. I hope Rye has a wonderful day and enjoys his sweet treat! God Bless.

• A GOLDEN TOWER AND A CHOCOLATE DELIGHT…

Posted in Cakes with tags , , , , , , , , , , , , on November 9, 2008 by beverlydill

Cake  – 11.08.08

I met with a couple earlier in the Spring about a November wedding. She had many ideas for the cake so we sat and went through designs and photos until she came up with the perfect cake. We met one more time to decide on sizes and grooms cake design and finally we were all set. Since her wedding colors are red, gold & ivory, she went for an ivory four tier wedding cake with roses between each tier and gold detailing. The grooms cake was to be a Chocolate lovers dream, two tiers of chocolate cake with chocolate ganache poured over top dripping down the sides with a monogram design on the top that was used in their invitations. Both cakes were to feed 296 People.

Cake #1
I began with the Grooms cake. Because the top monogram design was to be made of royal icing, I made it up a couple nights in advance. I piped the design with icing and let it sit 24 hours to harden. I then covered it with gold luster dust and it was complete.

The Grooms Cake was to feed 62 people, being two tiers (8″ & 10″).
8″ – Chocolate Fudge Cake with Hazelnut Filling
10″ – Chocolate Fudge Cake with Hot Fudge Chocolate Buttercream

After frosting both cakes with brown tinted buttercream, I made up the chocolate ganache. I poured the ganache on the 10″ and let it drip down the sides. Next, I placed the dowels in the bottom tier and one long one to go through the middle of both tiers. I lowered the top tier onto the bottom and then poured the remaining ganache on top. As the ganache hardened, I piped a buttercream bead border around the cake. Finally I placed the royal icing monogram design on top and the Grooms Cake as Complete.

 


Cake #2
The wedding cake was to feed 234 people and be 4 tiers, including many different flavors:
10” : Apple Spice Cake with Cream Cheese Filling (saved for anniversary cake)
12” : French Vanilla Cake with Vanilla Buttercream Filling
14” : Yellow Cake with Chocolate Fudge Buttercream Filling
16” : Apple Spice Cake with Cream Cheese Filling

I began by piping a “dam” of icing around the center layers of the the cakes. This was to keep the different fillings from flowing out into the outer icing. After all the filling were included, each cake layer was put together and iced with ivory buttercream. I then placed a different stencil to each tier and piped gold buttercream detailing. After all the accents were finished, I placed quite a few dowels in the bottom three tier cakes for support since they would have 3″  between each tier and so much weight to hold. The separator plates and columns were then added to the top of the bottom three tiers. Finally, I piped a golden border to the base cake. After 16 Hours Baking/Decorating the cake was complete and ready for transport.

We lined the car floor with a non-slip runner and a large foam mat. We placed three wedding cake tiers on the foam and held the grooms cake since it was two tiers and the wedding cake topper. As we arrived in Clarksville at the Riverview Inn, we set up the Grooms Cake on its desired table and began stacking the wedding cake tiers on its own table. After the four tiered cake was put together, I piped the gold border on the top three tiers and began placing the red roses between the tiers on the separator plates as if each tier was floating on a bed of roses. After placing the roses on the top tier it was complete. Special thanks to Tim for helping us with the roses. You’re awesome. Also, major thanks to my mother and father and Ben for helping with the cake, delivering and setting up.

Congrats, Mr. and Mrs. Hopson! It was such a pleasure meeting you and working with you on such a special cake. I pray the Lord Bless you both with an incredible marriage and many happy years to come.

• THREE TIERS OF JOY…

Posted in Cakes with tags , , , , , , on October 26, 2008 by beverlydill

Cake  – 10.26.08

So the time has come for Jamie’s baby shower. I spoke with her last Sunday at church and she wanted a Designer’s Choice Cake. So to the drawing board I went. The cake was to feed 75. The invitations I made earlier for her was my inpiration for the cake. I went with 3 tier buttercream cake with fondant accents. The top and bottom tier were strawberry and the middle tier was french vanilla.

I began by baking 2-6″, 2-8″ & 2-10″ cakes. I covered each in yellow tinted buttercream. Next came the stacking. I inserted 8 dowels in the bottom to tiers as well as one long dowel rod that went through all three tiers. After they were stacked, I mixed up fondant in the needed colors. I used various size circle cutters and placed polka dots around the cake on the top and bottom tiers. I then cut out small flowers from pink fondant, shaped the petals and placed them around the cake. I came back with yellow buttercream and piped three dots in the middle of each flower. I left the center tier yellow with no polka dots. I wrapped it in a pink satin ribbon and attached a bow to the front. Finally, I piped the pink pearl border with buttercream. For the topper, I layered strawberry cake in the shape of baby booties, covered with pink buttercream and piped yellow laces. I placed a small pink and yellow rocking horse by the bottom tier as the finishing piece. After 7 hours baking/decorating, it was complete.

Congrats again, Jamie! Not too much longer! God Bless you and yours.

• CELEBRATING 50 YEARS…

Posted in Cakes with tags , , , , , , on October 17, 2008 by beverlydill

Cake – 10.18.08

I received an email from a nice young lady about an anniversary cake for her grandparents, which so happened to be Ben’s great-aunt. She sent me a photo of a cake with the colors she liked and went with a  three tiered red velvet cake to feed 100.

I placed the cake on Golden paper to bring out the topper and accents. I baked 2-14″, 2-10″ & 2-6″ round cakes that will feed a total of 103 people.  I cut a small hole in the bottom of each board the tiers were sitting on for the dowel support system. I  began by icing each tier individually. After the 14″ base was on the board, I placed a dowel rod through the middle of the second tier cake and lowered it onto the  top of the base tier, and again with the top tier onto the second tier. Each tier had smaller dowels inserted into them to support the tier above. After all cakes were iced and stacked, I wrapped each tier with a pink ribbon, followed by a gold ribbon.  Next, I made stencils go around the cake to make guidelines of the perfect size swag so that each tier would come out perfectly. I piped on the swag pearls and then mixed up golden icing and piped the cornelli lace to add elegance to the top of each cake. Finally, I piped the bead border around the bottom of each tier and placed the pink roses around the cake. For the topper, I used a round piece of Styrofoam and inserted different shades of pink roses with tiny gold flowers. After 8 hours baking/decorating, it was complete. Ben and I packed up the car and set off for Erin, TN to deliver the golden goodie.

Thanks, Briana, for the opportunity to play a part in such an amazing celebration. Congrats, James and Wilma Gier! I know your love is an inspiration to many as it is to me. May God bless you with many more loving years to come.

• GOOD TASTE IN MUSIC…

Posted in Cakes with tags , , , , , on October 5, 2008 by beverlydill

Cake – 10.05.08

I received a call from one of my favorite cake lovers. She wanted a Hannah Montana Cake to feed 15 people for her daughter, Sydney, who was turning 9. After researching Hannah Montana, I decided on sculpting a cake in the shape of Hannah Montana’s guitar.

I began with a 11×15 sheet cake. I used a light purple board and cut out her name and age and placed them under the cellophane before placing the cake on top. I cut out the shape of the guitar and covered with purple buttercream. I rolled out different colors of fondant to add the guitar parts onto the cake to have a realistic look. After creating the wooden neck, buttons, screws, frets, and plates, I used spaghetti noodles as the guitar strings. I piped on curls and swirls with a lighter shade of purple buttercream and came back with white and piped the stars. Finally, I piped the star border, and it was complete after 4 hours baking/decorating. Happy Birthday, Sydney! I hope you enjoy. Thanks, Misty, for the fun cake challenges. I look forward to the upcoming dinosaur!

• PINK TIERS AND BASEBALL BATS…

Posted in Cakes with tags , , , , , , , , , , , , on September 20, 2008 by beverlydill

Cake #1 – 09.20.08

I double-booked myself this weekend, but I was really excited about both cakes. One I had done something similar before, and the other was a very new idea, but challenging and fun.

I received a phone call for a thirteenth birthday cake. She liked the cake I did before with polka dots and stripes, so we went along the same lines with a 13 on top for her daughter. We went with a cherry cake with buttercream icing layered in marshmallow fondant.
I covered the bottom tier in light pink fondant and cut out white and black circles and placed around the cake. After the two cakes were stacked, we rolled little balls of fondant to be placed around the cake. I cut small and medium size pink flowers and bent them around my finger so they would pop off of the cake instead of being flat. I placed the small flowers between the stripes and the larger flowers on the very top of the cake and on the bottom tier. The 13 on top was cut from white sparkly paper and inserted into the middle of the cake. After 6 hours baking/decorating, the cake was complete. Thank you so much, Pam, for the opportunity and wonderful words we shared, and I hope McKenzie has an amazing 13th birthday. God Bless.

Cake #2 – 09.20.08

The second cake was for my dentist’s son, which so happens to be the grandson of my Murray cake lover I’ve mentioned before. They are very faithful in cake ordering and I appreciate all the ideas and fun projects they have me do. Anyway, he was having a baseball themed part for his first birthday. The wanted a baseball smash cake for Jackson and another cake to feed around 50 for the guests. So we went with two dozen baseball cupcakes and a bat to feed 25-30 people.

I began with the smash cake. It was chocolate with buttercream. I baked the cake in two small round bowls. After layer buttercream in between the layers, I covered the entire ball in buttercream and added the red stitches. I piped grass around the ball, and it was complete.

Next was the cupcakes. I baked two dozen french vanilla cupcakes and piped them all with grass. My mother and I rolled up little white balls of fondant and placed them on top of the grass. I came back with red buttercream and piped the stitching.

Finally, it was time for the bat. I began by baking a 11×15 chocolate sheet cake. I cut the cake in two giving me 2 – 5.5″x15 pieces. I placed one piece in from of the other to replicate a 30″ bat. I placed the outline of the bat on top and used a sererrated knife to cut away the excess cake. I then angled the bat to be thicker at the end of the bat and thinner at the handle. I went along the sides and carved away the sharp edges to give them a nice smooth rounded appearance. Finally, I layered hot fudge chocolate buttercream on top and was ready for fondant. I mixed brown coloring in with the white fondant, but didn’t mix it completely so that when I rolled it out, it would have a marbelized look for wood grain. I draped it over the cake and added white strips of fondant to the handle for the look of tape. I then rolled up a large piece of fondant, piped stitches and placed it by the bat. I came back with grass and piped all the way around the bat and ball. Finally, I piped his name in black buttercream on top of the bat. After 8 hours of baking/decorating the smash cake, cupcakes, and baseball bat cake were complete.  Thank you so much for the opportunity, Robbie and Mary. I hope Jackson loves his ball and has a wonderful first birthday. God Bless you all.