America the Brave Cake (aka Christine’s birthday cake)

This is probably the first and last time I will ever get to make a Fourth of July cake.  Or at the very least it will definitely be the last time I make it in March.

As you saw in my last post, my good friend Christine recently celebrated her 21st birthday (we were very nearly birthday twins, but she beat me by a day).  In honour of this USA-coming of age and her partial American heritage, she had a “Legal in America” theme, and with such I was required to prepare for my first ever all-American themed bash.

The birthday girl, looking fab (as usual)

I am not one to take party themes lightly.  I knew I had to bake something extra impressive for Christine and her birthday, since she has so patiently sat through stories of a variety of my cakes, cupcakes and cookies, without getting to eat a bite.  Hopping around on the Internet one night, I stumbled on this really cool cake concept on a blog called “17 and Baking.”  First, HOLY, this 17-year-old (Elissa) is a baking/blogging rock star.  She’s been featured on loads of websites, shows and EVERYTHING and she is still only in her teens.  I graciously bow in her presence.  Also, she’s a j-school student and half-Asian.  Other than the fact that she is way more awesome at the aforementioned two things, we seem very similar.  Anyways, the inside of her cake looked like an American flag, and I fell in love.  Check out the link here (I would feel bad posting one of her fantastic pictures on my blog).

As wicked as Elissa’s cake looked, her instructions were a tad time-consuming, and were not ideal since I had left the making of this cake until the morning of the party (all before I rushed to class at 11:30 a.m.).  And so, I decided to tone down the American hype just a bit and go with a checkerboard-like pattern, still embracing the good ol’ red, white, and blue of our neighbouring nation.

If you ever plan on making coloured cakes, you MUST invest in gel food colouring.  It is amazing.  Great, great, magical stuff that makes colours more bright than traditional food colouring ever could.  My cakes looked like colourful sponges that would be used in a kindergarten classroom.  After my initial disturbance by seeing such brightly hued cakes, I decided that regardless of their wonky colour, they would still be delicious.  Also, I LOVE that I’ve conquered my kitchen’s oven.  Not to brag or anything, but these cakes were perfectly baked…

Disturbingly bright cake colours, mid-frosting

FINALLY (I seem to be using a lot of unnecessary caps in this post, I’m channeling my inner Kanye West blogger apparently), white chocolate icing is really yummy.  I added twice as much chocolate as the recipe (see below) requested, and am so incredibly happy I did.  It was like eating a creamy chocolate bar.  Yum.

I officially award this cake the “most badass birthday cake award” and feel like I have finally topped (or at least tied) my pool party cake.  What comes next?  I’m thinking a rainbow cake (this girl is also 19, apparently I’m really far behind these talented American teens).

Enjoy the pictures and, I guess I have to say this, god bless America!

PS: see my adaptation of this recipe below the pictures.

Continue reading