Rainbow Sprinkles For My Dad’s Birthday + Happy New Year

rainbow sprinkles funfetti cake

2018, eh? This year marks the ten year anniversary of this here blog. Ten freaking years – a whole decade of sugar, flour, butter, all gussied up into cakes cakes cakes galore. I wonder how many cakes I’ve made in ten years? I am both disturbed and delighted by this. I really had no idea this was going to become my career, and now, ten years later, the same year my BOOK comes out, I’m still chugging along.  A published book, something I’ve dreamt of my whole life, from when I was a nine-year-old writing goth pegasus-murder stories, to high school where I was writing… probably murder stories, to my 20s, where I would garble out non-fiction Gonzo-style writing and interviews (thank God the internet didn’t really exist back then) to my 30s, where I found a place to write (about cakes, not murder) on my blog. Will I be a 60 year old woman with a white haired bowl cut and oversized Marni blazer, still making cakes? Perhaps I will then turn back to writing about murder and become Canada’s first Chinese Agatha Christie.

rainbow sprinkles funfetti cake

I made this whimsy-packed rainbow sprinkles birthday cake wonder for my dearest Dad, Gerry Sung is the man, the man with the plan and the love of vintage cars, saddle shoes and more fashionable jackets than my sisters and I combined. I’ve written rather extensively about my Dad before, and anyone who has been a longtime-ish reader of my blog knows that I am very close to my family. I am so lucky to have my parents in my life, and to have them live close by. Sometimes I have this urge to go back to my old childhood home, open the heavy front door, call out “Hi Mom!!” as I walk in. Take my shoes off, enter the kitchen. Open the fridge to find some milk, rummage through the pantry for cereal or old-ass cookies or even seaweed gummy bears or some other healthy “treat” my mom would have at home. Go up to my room, lie in my childhood bed, look at the posters on my wall, play one of my cassette singles and admire the eggplant purple paint which I chose myself because being a brooding moody teen is cool. Different eras roll by, and now I’m in the basement pushing around Peaches ‘n Cream Barbie next to He-man in a plastic Corvette, pulling up to Castle Greyskull, fighting with my sisters. Then, it’s grade 9 and I’m wearing huge hoop earrings and backwards overalls and doing dance routines on the black and white checkered floor. Dinner will be spaghetti and meatballs with iceberg lettuce salad. Homework will be completed, and bedtime will ensue, and I will feel safe in my home with my parents and sisters close by and life isn’t even a concept in my mind because when you’re young you can’t see past the following day. Oh how I miss our old house.

rainbow sprinkles funfetti cake

Now, January 2018 is here. As a child, I could never imagine being 41, with a family of my own. As I was putting the Christmas decorations away today, Teddy said “I don’t want to put the tree away!!” and I remarked to him, “Didn’t it seem like yesterday that we put the tree up? Didn’t it all go by so fast??” xo Lyndsay 

Peppermint Striped Cake For Rich’s 40th!

christmas buttercream wreath cake

buttercream striped party cake

You may be looking at this pastel pink and green stripey cake with its ruffly buttercream border and be thinking to yourself: “what a charming baby shower cake!” Hashtag #NOPE this is my husband Rich’s 40th birthday peppermint striped cake!!! There is a short window between my birthday in November and his birthday on December 21st where I am “technically on paper” two years older than Rich. It is a time of much heckling, talk of robbing cradles, lite cougar-ing, etc. It’s also when Christmas and the holidays ramp up with appalling speed, each year coming up faster than the last. I love how this cakey beauty came out!

peppermint striped cake tutorial

It was a dark chocolate cake with casual times peppermint buttercream. I used this chocolate cake recipe which is my go-to favourite! Do you know how to make buttercream stripes? I will show you how, with some delightful iPhone photos, k?

striped buttercream cake tutorial

First of all, fill two piping bags with your desired stripey colours. I went with a peppermint buttercream tinted minty green and pastel pink. Snip the ends off of each piping bag.

striped buttercream cake tutorial

Using a cake turntable, pipe alternating rows of colours, nestled close together. Don’t worry if it looks incredibly ugly at this point. It’s a “work in progress”, as I am always saying to my son Teddy when he’s attempting to draw something!

striped buttercream cake tutorial

Use a cake bench scraper to smooth the stripes, going around and around until you are satisfied with its stripey-ness. If there are any little buttercream holes or gaps, fill them in by piping a little blob on top of the hole and going around again with the cake bench scraper. Spread buttercream along the top of the cake and get it as smooth as you like. Then, pipe an alternating shell border using your favourite open star tips with the buttercream. I used a Wilton 1M and Wilton 4B. I loved how this border effect turned out – extra ruffly and cute!

pastel striped buttercream cake

peppermint striped cake tutorial

slice of striped cake

slice of striped cake

lyndsay and lasagnes

Then, if you are feeling crazy, make three lasagnes filled with roasted tomatoes and roasted caramelized sweet onions because your man loves pasta.

rich's 40th birthday party

Make a fondue! Fill your guts with cheese and the best chip dip ever! Drink an ice cold Fanta and five or six chocolate Lindt balls because you are at your dad’s party and no one’s really watching you!

rich's 40th birthday party

Happy birthday to my amazing husband. Love you so much! xo Lyndsay

Kawaii Reindeer Cake Tutorial

reindeer cake tutorial

cutest reindeer christmas cake

The holidays are here, so I’ve created this kawaii reindeer cake tutorial to celebrate! When I was a kid, I believed in Santa Claus and his mighty team of reindeers HARD, probably much longer than many other teens (I MEAN CHILDREN) very well should have. When my sisters and I would come downstairs on Christmas morning to peek at our presents, there would be a conspicuously scrawled note left next to a glass of milk and a plate of half-eaten cookies, and geez wasn’t it all just a coincidence that Santa’s handwriting looked exactly like Dad’s hand-writing, if Dad happened to be writing with his left hand and was mildly illiterate??

kawaii reindeer cake tutorial - coco cake land

My son Teddy is semi-freshly five years old, now subject to the whispers of fellow Kindergarten classmates or older-grade buddies who might tell him that… GASP… Santa and his reindeer are not real!!! I’m kind of on the fence about how majorly to tout the “Santa is coming, you better be good” stuff – I found myself telling him that “Santa has all sorts of helpers” but I didn’t really know where I was going with that. All I know for sure is that the holidays are the best ever when you’re a kid. We grew up in a close family and each of us loved Christmas, with sweet memories of my mom’s signature white snow-flocked tree (which is back in style!) sparkling with lights and baubles and homemade decorations, Christmas carols, cartons of creamy egg nog in the fridge, hilarious family times with beloved cousins and friends, my Grandma’s Christmas-time only chocolate chip butterscotch pudding cookies washed down with a cool cup of milk. This year, I thought I’d come up with a new holiday dessert for our family – the kawaii reindeer cake! The whole time I was photographing the cake, Teddy kept coming into the kitchen to see when I was done – of course I promised him a piece of cake and the mini bottle of milk with the cool straw, if he remained out of my workspace, haha – he loves the taste of his “milky.” I fell in love with how the reindeer cake turned out! It’s fun and easy to make and is certain to bring some smiles, chuckles and giggles to your holiday. Teddy loved it, and gobbled up his piece and slurped up his milk as happy as can be.

kawaii reindeer drawings

To begin with, I baked a classic yellow cake in three 8 x 2 inch round cake pans. Then I made a very simple chocolate buttercream frosting: 2 cups of unsalted butter are beaten on high speed until light and fluffy, the bowl is scraped down and 3 ¾ icing sugar is added, along with ¼ cup high quality cocoa powder and two teaspoons of pure vanilla extract. Beat this on low speed until combined, then crank the mixer to medium-high speed until it has doubled in volume. Note that the chocolate frosting will darken in colour as the cake sits.

chocolate frosting yellow cake

Once your baked cake layers are completely cool, fill and frost your cake with the chocolate buttercream.

chocolate frosting yellow cake

Frost your cake to the crumb coat stage.

chocolate frosting yellow cake

Use the remaining buttercream to fill a piping bag fitted with a large multi-opening tip – I use Wilton #234. Starting from the bottom of the cake and working your way upwards, pipe strands of buttercream fur in lines.

chocolate frosting yellow cake

Cover the entire cake in chocolate buttercream fur! Take a break if you need to! Crank those holiday tunes!

chocolate frosting yellow cake

fondant pieces

Using fondant or your favourite candies, assemble the face. For the eyes, I used pre-coloured black fondant rolled out and cut into circles using the circle edge of a piping tip. The muzzle is made by punching out a piece of white fondant with a medium circular cookie cutter and gently pulling it into a more oblong shape. The reindeer antlers are made of fondant held up by wooden BBQ skewers cut to size. I mixed a small amount of cocoa powder into the fondant to create brown ears!

reindeer cake tutorial

christmas piping bags

To add some festive berries and leaves, make a small batch of simple vanilla buttercream -½ cup unsalted butter, 1 cup of icing sugar, ½ teaspoon pure vanilla extract. Divide into bowls and tint using gel food colouring. Place the red buttercream into a piping bag fitted with an open circle tip and the green buttercream into a piping bag fitted with a small leaf tip. Pipe little red dots for berries, and add some green foliage with the green buttercream! You could also use sprigs of fresh rosemary, or pipe small buttercream roses.

cutest reindeer christmas cake

cute christmas cake

This kawaii reindeer cake would be the cutest addition to your holiday party or Christmas Day dinner!

tiny bottle of milk

reindeer cake tutorial

kid eating cake

kid drinking milk

slice of yellow cake chocolate frosting

This post was sponsored by Dairy Farmers of Canada! Check out this super cute video they made for the holidays that inspired by reindeer cake tutorial, and visit the Dairy Farmers of Canada YouTube channel to see how you can incorporate delicious quality Canadian milk into your holiday season!

Thank you for supporting the brands and products that keep Coco Cake Land slipping into the future! Happy Holidays, my dear readers! xo Lyndsay 

Cookie Monogram Sprinkle Beard Cake

sugar cookie monogram cake

sugar cookie monogram cake

sugar cookie monogram cake

My dear friends Helen and Hannah are wonderful partners in both life and art. They recently won an esteemed Mayor’s Art Award here in Vancouver, and they launched Multiple Elementary, their book which “explores the elementary school classroom as a site of invention and reception of contemporary art practices.” Helen and I have had a long history of friendship – from farting around together at art school, to producing music/video art shows and to writing and performing in our old fantasy new wave synth-metal band Le Petit Mort. I wanted to celebrate her and Hannah’s most awesome achievements, and while my funfetti-layered cake didn’t quite start out as the SPRINKLEBEARD cake, it turned out to be kind of the cutest cookie monogram sprinkle beard cake possibly ever, hehe. Advice: just keep piling on the sprinkles and pray that your recipient likes them.

pals and cake

It was a rainy, dark and cold night in Vancouver and I thought I would have to draggggg Teddy out to Helen and Hannah’s book launch, but oddly, he was excited to go. Usually after school on a weekday he is the grumpiest of super-fatigued sloths, and understandably so, as I’ve seen him run laps around the playground at Kindergarten just for shits and giggles. But no, he turned out to be the ruling-est, most agreeable 5-year-old to ever grace an art book launch on a stormy wet and dark Wednesday evening…

sugar cookie monogram cake

Coco Cake Land cake slice

Multiple Elementary art book launch

Teddy helped hand out cake slices, he happily ate his slice sitting on the art gallery floor, and apparently during Helen and Hannah’s talk he was misting himself with his special and beloved “spritzing” Spiderman water bottle. When I asked him about this the next day, he simply told me “I wanted it look like I was sweating.”

sugar cookie monogram cake

Congrats Helen and Hannah on all of your success! Here’s to many more face-misting art openings and book launches!! xo Lyndsay 

A Wolf Cake For Wolfgang

cute wolf cake by coco cake land

I made this cutie pie wolf cake for the dang cutest little guy named Wolfgang for his laser-tag birthday party back in October. I was in a pretty bad creative slump, post-book-completion. I thought I might give up cakes all together, I was kind of hating on the internet, and felt ready to try something totally different. I wasn’t sure what … you know all those books about careers and following your dreams and doing what you love doing?? I tried to think about what it was that I loved. Was it too late for med school? LOL. Should I try and get a job at some digital ad agency? Should I get a job in a kitchen chopping vegetables? Should I go back to teaching art to kids?? But then, through the making of this cake, I realized… well shit. I actually am doing what I love. I love drawing. I love baking and being super-anal about my cake designs. I love making kids happy. I love photography and food styling, and I love writing… So… thank you Nancy, for asking me to make this and coaxing me out of my cake hibernation!

cute cake flag

cute wolf cake by coco cake land

drawings of cute wolves

cute wolf cake by coco cake land

wolfgang with wolf cake

HOW CUTE IS THIS GUY!? Happy birthday Wolfie! xo Lyndsay 

Buttercream Piped Mushroom Cookie Cake Toppers!

mushroom cake

cutest cookie mushroom

kawaii mushroom cookies

Everyone loves a kawaii toadstool mushroom! Now you can make an adorable easy sugar cookie mushroom cookie or two, and plunk them into the cutest woodland party-time cake. I’ve partnered with Becel to showcase their new Becel Sticks! Pre-measured, casual times, no need to bring to room temperature – one more reason to be “zen cupcake” this holiday season. I’ve been enjoying the meditative nature of piping buttercream on sugar cookies these days and aiyeee these shroomies just turned out so cute!

Mushroom Cookies Tutorial

Mushroom Cookies Tutorial

Buttercream Piped Mushroom Cookies

Buttercream Piped Mushroom Cookie

Buttercream Piped Mushroom Cookie

kawaii cookies

mushroom cake

toadstool cookie cake

toadstool cookie cake

buttercream piped toadstool cookies

Buttercream Piped Mushroom Sugar Cookies

1 dozen cookies

For The Cookies

  • 1/2 cup Becel Sticks (1 stick)
  • 1 1/2 cups white granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all purpose flour

For The Buttercream

  • 1 cup Becel sticks (2 sticks)
  • 2 cups icing sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 ounce (2 tablespoons) red gel food colouring

For The Decorations

  • White candy pearls
  • Piping bag fitted with a multi-opening grass tip
  • Piping bag fitted with a small open star tip

Make The Cookies

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the Becel and sugar on high until light and fluffy, about two minutes.
  2. Using a rubber spatula, scrape down the sides of the bowl. With the mixer on low speed, add the eggs and the vanilla extract, mixing until combined.
  3. With the mixer on low speed, add the flour until a dough forms; do not overmix.
  4. Turn the dough onto a large piece of plastic wrap; form into a flat disc, then refrigerate for 2 hours or overnight.
  5. Remove the dough from the fridge. On a flour-dusted work surface, roll the dough out to 1/2 inch thickness. Punch out mushroom shapes using a large mushroom cutter, or use large and small mushroom cutters for cute variance!
  6. Carefully lift the cut shapes and place on a parchment paper lined baking sheet. Chill in freezer for 15 minutes.
  7. In the meantime, preheat the oven to 350 degrees °F.
  8. Bake the cookies for 9-11 minutes, turning pans halfway to ensure even baking, until cookies are lightly browned. Let cool completely on wire racks before frosting!

Make The Buttercream

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the Becel, icing sugar and pure vanilla extract on high speed until light and fluffy and doubled in volume, about two minutes.
  2. Divide buttercream evenly into two medium bowls. Tint one bowl with the red gel food colouring, mixing until combined.

Decorate The Cookies

  1. Set the completely cooled sugar cookies on a clean work surface.
  2. Fill a piping bag fitted with a multi-opening grass tip with the red buttercream.
  3. Fill a piping bag fitted with a small open-star tip with the white buttercream.
  4. Pipe the top of the cookie mushroom cap with the red buttercream in short spurts.
  5. Pipe the bottom stem of the cookie mushroom with white buttercream drop stars.
  6. On the piped mushroom cap, carefully add the white candy pearls in an even and eye-pleasing pattern.
  7. To decorate a cake with these cookies, press the cookie gently into a buttercream-topped cake, anchoring each cookie using a hidden wooden BBQ skewer cut to size to help hold up the cookie.

kawaii mushroom cookies

mushroom cookie topped cake

Kawaii Mushroom Cake

This post was sponsored by Becel. Cool times fact: Becel Sticks can replace butter 1:1 in so many of your fave baking recipes. Thank you for supporting the brands that keep Coco Cake Land chugging along! Happy baking! xo Lyndsay 

Maximum Overdrive Birthday Cake

maximum overdrive birthday cake

maximum overdrive birthday cake

maximum overdrive birthday cake

Maximum Overdrive birthday cake also known as: I turned 41! In my crotchety old mind I thought I was referring to this Sly Stallone movie all about ARM WRESTLING. But I guess I was actually referring to this Stephen King schlock-a-block 1980s movie Maximum Overdrive – all about when machines attack?? Perhaps this is a good time to mention that when I was young, I was a dorky little Stephen King obsessed child-nerd, devouring those monstrous tomes of cheap thin paper, scared as hell under my hot-bulb lamplight but Couldn’t. Stop. Reading. The. Delightful. Garbaggio! (This horrific short story still freaks me out when I’m swimming in lakes.)

slices of party cake - coco cakeland

slices of party cake - coco cakeland

So this cake … I was hemming and hawing over whether I felt like making a cake for my birthday … for the past few years all I’ve wanted to do is swim my face in a vat of crispy-fried garlic lime pepper Phnom Penh chicken wings and my favourite carrot cake from Whole Foods. But, it’s also fun to make a cake with no expectations. So, on the morning of my birthday I went for it! LOL. I had been wanting to make Molly’s funfetti cake since forever, and thought: TODAY IS THE DAY, FUNFETTI! If you happen to follow me on stinky old Instagram you might’ve seen me document the decorating… it started off really so casual cute, until I started literally throwing sprinkles at the sides. I am annoyed at sprinkle-siding. I kind of enjoy exactitude in my cake presentation so just willy-nilly-ing the sprinkles was bugging me. Because of that, I thought “Oh maybe adding hot pink white chocolate ganache drips will help.” The drips turned out sloppier than my intentions because they dripped onto a sprinkle which made the drip make hard rights and hard lefts, making them non-straight. So then I thought, “Well oh shit. I guess I will pipe one million drop stars to this beast.” At this point, it became Maximum Overdrive Birthday Cake, with adorable rainbow-sprinkle white cake layers, creamy vanilla swiss meringue buttercream and my fave raspberry jam!

funfetti party cake - coco cake land

funfetti party cake - coco cake land

triangle slice of cake - coco cake land

Funfetti Cake With Swiss Meringue Buttercream and Ganache Drips

16 slices

For The Funfetti Cake

Recipe slightly adapted from Molly's recipe! 
  • 2 1/2 cups cake flour
  • 1 tsp kosher salt
  • 2 tsp baking powder
  • 1 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 large egg whites
  • 1/4 cup flavorless oil
  • 1 tb pure vanilla extract
  • 3/4 cup whole milk
  • 1/2 cup rainbow sprinkles (note from Molly: use only artificially coloured cynlinders, not nonpareils, sanding sugar, or anything naturally coloured)

For The Vanilla Swiss Meringue Buttercream

  • 1 cup egg whites (about 7 to 8
  • large eggs)
  • 21/4 cups granulated white sugar
  • 21/2 cups unsalted butter, room
  • temperature, cut into 1 inch cubes
  • 2 teaspoons pure vanilla extract
  • Seeds of 1 vanilla bean (optional)
  • Pinch of fine sea salt

For The Ganache

  • 1/2 cup best quality white chocolate chips
  • 1/2 cup heavy cream
  • pink gel food colouring

Decoratives + Filling

  • 1 1/2 cups raspberry jam
  • Rainbow sprinkles
  • Fresh raspberries

Make The Cake

Preheat the oven to 350ºF. Grease and line the bottoms of three 8-inch cake pans with parchment paper.

  1. In a medium bowl, whisk together the flour, salt, and baking powder.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each addition. Add the oil and the vanilla extract.
  3. With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the sprinkles until they’re evenly distributed. Distribute the batter evenly among the cake pans, spreading it out evenly using an offset spatula.
  4. Bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 22-24 minutes for cakes.
  5. Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.

Make The Buttercream

To ensure that the metal bowl of your stand mixer is completely clean, dry, and free of grease, give it a quick wipe out with a halved lemon, then rinse and dry it thoroughly.

  1. In the bowl of the stand mixer fitted with the whisk attachment, mix the egg whites and the sugar on low to combine into a sugary slurry.
  2. Fill a medium saucepan with a few inches of water and place it on the stovetop over medium-high heat. Set the mixer bowl on top of the saucepan to create a kind of double boiler, making sure the mixer bowl doesn’t touch the water.
  3. Heat the egg and sugar mixture until it reaches 160ºF on a thermometer or is hot to the touch, whisking occasionally. (This usually takes me about 5 to 7 minutes.)
  4. Carefully return the metal mixing bowl to the stand mixer, with the whisk attachment in place. Now, bring the mixer up to high speed and beat the mixture for 8 to 10 minutes, until you’ve created medium-stiff peaks and it’s a billowy, sticky, cloudy meringue. Whipping the meringue will also help cool down the bowl.
  5. Swap out the whisk for the paddle attachment. Make sure your meringue has cooled sufficiently before adding the butter—the bowl shouldn’t be hot, just slightly warm, if that. With the mixer on low speed, add the butter a few pieces at a time, until all the butter is incorporated—it will look like a thick soup at this point.
  6. Add the vanilla extract, if using, the vanilla bean seeds, along with the pinch of salt (and any small amount of gel color if so desired), then bring the speed up to medium-high and beat until a fluffy, silky, magical buttercream has formed, about 2 to 3 minutes.
  7. Leftover buttercream can be stored in the fridge for up to 1 week. Bring to room temperature and gently beat again to re-fluff!

Make The Ganache

  1. Place the white chocolate chips in a small bowl.
  2. In a small sauce pan, heat up the heavy cream over medium heat until hot but not boiling, about two minutes.
  3. Pour the heavy cream over the white chocolate chips, ensuring full coverage. Let sit undisturbed for ten minutes.
  4. Gently whisk to combine. Add a tiny drop of pink gel food colouring if desired, whisking carefully.
  5. Power-chill ganache in the fridge or freezer for 15 minutes, checking for “dripping” consistency. If need be, continue to chill, checking every two minutes, until “drip-able.” – not too runny, not too thick.
  6. Leftover ganache can be stored in the fridge for up to 1 week. Bring to room temperature for dripping consistency.

Assemble The Cake

Once cake layers are completely cooled, begin assembling! 

  1. Place a dollop of buttercream on a cake board or cake plate. Place the first cake layer on top. Level your layers if need be using a serrated knife. Fill a piping bag fitted with an open circle tip with buttercream. Pipe circles of buttercream on the outer exterior of the layer, leaving room for a generous amount of jam in the center. Fill the center with jam of your choice.
  2. Place the second layer on top, and again create a buttercream dam, then filling it with jam. (I rhymed!)
  3. Place the final layer on top, cut side down. Using an offset spatula, frost the entire exterior of the cake. Use a cake bench scraper to smooth the sides, if you have one.
  4. Chill the cake in the fridge or freezer for 10 minutes. Then, proceed with a second layer of frosting. Frost another generous layer of buttercream all over the cake. Use the cake bench scraper once again to smooth the sides.
  5. Place one cup of buttercream each into two separate bowls. Tint each bowl with the gel colour of your choice – I used electric purple and turquoise. Use a small spatula to mix each to combine. Place each colour in a piping bag fitted with an open star tip of your choice, for piping drop stars.
  6. Once the ganache is totally cooled but still drip-able, use a small spoon to scoop up tiny amounts of ganache to form the drips. I add the tiniest drip first to make sure the consistency is how I like it. If the drip goes down too fast, let it cool longer. If the drip gets stuck and doesn’t move, add more ganache to the same drip. Add drips to the entire cake, if desired.
  7. Take a handful of sprinkles and pat against the bottom sides of the cake, going all the way around to add sprinkles. Throw sprinkles at the sides of the cake.
  8. On the top of the cake, pipe drop stars in alternating colours and sizes, adding fresh raspberries and sprinkles where you see fit. Enjoy!

funfetti party cake - coco cake land

slice of funfetti cake

family birthday pic

Happy 41st Birthday, me!! Love, me. :P  

Flower Crown Cat Cake

flower crown kitty cake - coco cake land

flower crown kitty cake - coco cake land

MEOW MIX! I’ve got lots of cakes to share in the coming weeks, including this furry yellow buttercream cutie cat made for sweet little Rosie, two-year-old Vice President of Collage Collage! Rosie loves cats, she loves yellow. Together, with her namesake flower crown? Flower Crown Cat Cake, headed to the feline version of Burning Man or Coachella or wherever love conquers all flower crowns appear most these days. The last time I wore a flower crown was for my Auntie’s wedding in the 1980s. I wore a powder pink dress, my face was a Chinese chipmunk and I fell asleep at the banquet reception, face on the table, a live band playing Could I Have This Dance. I remember that flower crown being very pokey. I am guessing today’s flower crowns are less pokey, but I will never know, because at 41, my flower crown wearing days are very over, unless I join the local theatre troupe.

flower crown kitty cake - coco cake land

flower crown cat cake - coco cake land

Equipment used to make this rosey baby: a large multi-opening grass tip to pipe the fur, fondant for the face, a petal tip for the roses, and a leaf tip for the green leaves.

flower crown cat cake - coco cake land

flower crown cat cake - coco cake land

AND PLEASE LOOK AT THIS SWEET PHOTO! Happy Birthday sweet Rosie! Thanks dear Erin! xo Lyndsay