• rebellionbaking

This week’s obsession: Another Year Older

Sorry for the delay, fellow rebels. I partied a little too hard with my pod this weekend and couldn’t even begin to think about writing a description of how I created this number cake.

And say what you will about this pandemic, but at least it’s being equitable about everyone’s birthdays - by the time it’s all said and done, we will each have had a socially-distant birthday (some of us will likely have more than one, but we’ll all at least get one).

But that’s exactly what we did this weekend - a socially distanced birthday party for my Man Candy™. And it was a crab boil to boot! (Our lovely friends who hosted me for my birthday this year also hosted this party and I couldn't be more grateful to them!)

So before you think that I’m dating a child, let me explain the reasoning behind this cake. This man has celebrated his 25th birthday every year since he actually turned 25!

HBD!

Until now. He claimed that 2020 has aged him, so he finally agreed to turn 26 years old. 🙄

However, at one point he started backtracking and saying that since 2020 has been a waste of a year, he shouldn’t have to count it. Well honey child, I’m here to tell you that if *I* had to add this year in my current age, then so do you.


And to make sure that he doesn't get to backslide into 25 again, I made a cake to commemorate his new found “old” age of 26! #evilgenuis Also, my not-so-subtle cake shape is my tip of the week for you - I’ll show you the steps I took to make this cake out of two 6” rounds and one 9” square.


First things first - find a LARGE cake board. I ordered a silver coated rectangle cake drum for this cake that turned out to be significantly smaller than I thought it would be (never, ever let me estimate sizes. Always make sure I break out a tape measure, because I have no concept of distance!), so I ended up using a 14” round and even then I felt like it was a bit crammed together.


To start with, I carved out a circle in the center of my first 6” round, then cut a quarter section out of it. I flipped the cut out section so that it continued the wave of the “2” shape, and then cut a strip off the 9” square to make the bottom part.



To form the “6”, I started with the same circle cut out then trimmed off the outer edge of the circle so I could fit another strip of the square cake right up against it. (I didn’t take photos of this one, but I think you can tell which part was the circular cake and which was the strip from the square.) Because cake can be pretty bendy, I positioned the strip from the square cake ever so slightly into a rounder arm on the top of the 6.

Then I sliced this arrangement in half so I could layer it with piped frosting dollops before decorating the top. This cake is my dark chocolate cake recipe with cookies and cream frosting, Biscoff macarons that I made earlier in the week, plus Oreo cookies and Biscoff cookies, with a few gold sprinkles for some pizzazz.

Cookie butter buttercream sandwiched inside cookes. It's cookie-ception!
Getting ready to decorate!

I filmed myself decorating this cake to show you how the rest was done:

I hope you enjoyed learning how to make this cake with me! Also make sure you wish the MC™ a very happy birthday if you get a chance 💜


Happy eating, y’all!


If you tried this dessert, or any other desserts in my blog, please share my Facebook, Twitter, or Instagram posts about them and let people know what you think! Mahalo!


#RebellionBaking #SFPastryChef #SouthernBaker #RebelChef #ManCandy #26 #Biscoff #Macarons #Oreos #cookiesncreme #frosting #chocolatecake #CakeDecorating #cakeLuxe

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