It’s become a tradition that every year I make a garish 4th of July cake. This year the kids and I decided to make our most important cake thus far.
This year we made a close the camps cake.
The cake has since been consumed, but the conversations remain strong!
Last fourth of July I was SUPER pregnant. And like any rational minded soon to be mami of two, I decided that I should spend my last days of freedom on my feet, for hours, baking a flag cake.
I started by making a 5 layer red test-cake with buttercream filling. But I wasn’t happy enough with the height ratio of the red to white, so I ended up with this monstrosity pictured below.
Really this cake didn’t reach it’s full height potential. But that is only because I reached the max height of our freezer, where I was storing the layers, and I literally couldn’t stand on my feet any longer. That being said, it still irks me when I look at the picture above and wish, wish, wish that there was a the very least another top red layer.
The most delicious part of the cake was actually the lemon curd filling, which you can’t see here. I chose it because it wouldn’t detract from the colored layers.
These are the royal icing cookies I made with toddler. This was the first time I let him roll out his own cookies and decorate them. He was DELIGHTED!
Here is my happy boy with his abuelito.
Here he is again with his abuelito and grandma.
Since my second son’s birthday is coming up next month my plan was to hold off from making a cake this year. But my family seemed so disappointed that it looks like I’ll be baking a cake after all. And I am actually really excited to use my new Russian icing tips. So I think the plan will be to make a red white and blue pinata cake with my toddler.
I’ll keep you guys posted…