Long time no post! I know, it’s been a while. If you’ve been following along with me lately then you already know that my very generous mother dragged me along to Mexico for some much needed R&R. 🙂 I thought about scheduling a post or two while I was gone, but I had no idea what the wifi would be like or if some disaster would occur. Also, I was extremely busy throwing together this gorgeous cake right before my trip! I’m going to tell you all about it, but I’m sorry to say there won’t be a step by step tutorial for this one. There isn’t really anything new here anyway, so I recommend checking out my other tutorials if you’re looking for more in depth information.
But first—Mexico! We had such a wonderful time. The weather was perfect, the water was clear, the food was great (not nearly enough tres leches though), and the resort was gorgeous. We went on two excursions—an aquatic theme park called Xel-Ha where we did some snorkeling, bike riding, and zip lining, and another massive theme park called Xcaret where we floated down a river, saw some amazing exotic animals, visited a bird aviary, and more. Check out this view:
There were so many animals all over the resort. Especially iguanas. It was hilarious watching them sunbathe on the grass or relax under someone’s pool chair. This one really hammed it up for me and my camera:
Here is a beautiful sea turtle I photographed at Xcaret. I know it’s difficult to gauge the size of this thing in a photograph, but he was fricken huge. I thought it was great how educational and environmentally conscious every place we visited ended up being. Overall, it was a fantastic experience and I feel very lucky that my mother gave me such a great gift. 😍
I could tell a million stories, but I know long, personal ramblings on food blogs tend to annoy people (including me lol). So perhaps I can create a whole new post just about the trip, or just skip it. You let me know. 😉
Until then, check out this beauty!
This cake was made up of four lemon cake layers and a raspberry jam filling. I baked it, cooled it, and decorated it all on the same day, hence the lack of pictures. It features yellow and pink stripes, a white chocolate ganach drip, a fuschia colored chocolate sail, fresh white roses, a mini cupcake, gold painted raspberries, and some tiny gold dragees.It was also my first time piping a name on a cake, which I did with royal icing. Not too horrible!
To paint the raspberries I used Rolkem’s Super Gold dust mixed with a little vodka. I had a little left over so I used my brush to flick it on the fuschia chocolate sail.
As you can see, I used the fresh roses to stabilize the chocolate sail. I stick in my flowers the lazy way: I insert a cut straw first and then place the stem in the straw.
Before baking the cake I reserved a half cup of batter or so to make these little cupcakes (including one that I placed on top of the cake). I filled them with a bit of raspberry jam before icing them with my remaining pink buttercream using a Wilton 1M tip. I thought painting on a little gold around the edges really tied it all together!
I think they were a hit!
So that’s it for today. I’m glad to be back. And in case you’re wondering, Montezuma’s revenge ain’t no joke. 😂 I have some super fast and easy beer bread coming up soon, so keep an eye out for that!
Until next time <3