Sixteen Candles – An 1980s Homage With A Pink Rose Cake Tutorial

sweet-sixteen-birthday-cake-7

Obsessed. As a teen, I was so obsessed with Pretty In Pink. We had it dubbed on VHS and I would play it over and over again, a heartsick, annoying little Chinese teen in a Benetton sweater and hair-sprayed bangs, dreaming about Andrew McCarthy. I wanted to be Molly Ringwald so bad. Except I hated the frumpy fit of her final satiny bubblegum pink dress. I get that she needed to wear pink in the end – but emerald green is so much more her colour, right?  This is so good – Every Outfit Andie Wears In Pretty In Pink. I can visualize each outfit, each jangly brooch, those floral matte tights she pulls on in the opening scenes…

sweet-sixteen-birthday-cake-7

So this cake. This brightly hued, screamingly 1980s boppery fun triple layer cake – I made this in collaboration with my new pal Sarah over at The PFW! (Happy birthday, Sarah!) Sarah’s instagram, Porn For Women, has blown up for a reason – it features her curated selection of handsome and cool guys, from the olden days to now, often with hilarious captions, men with sweet style as well as being cool-times with the ladies. In other words, no wiener dogs allowed, no jerks, no a-holes. Just some quality fellows, and many of them are easy on the old eyes, too.

sweet-sixteen-birthday-cake-7

Sixteen Candles! Another movie that has a pretty swoon-worthy teen-man in it – Jake Ryan. Never seen the movie? Well here ya go – the final scene from Sixteen Candles. You’ll feel like a teen again watching this and if you are a teen, I’ll say this: dream on. It’s fiction!

pink rose cake tutorial

Okay! This cake! She’s a real beaut! Hilariously fun for any party or birthday. It’s one of those cakes that you kind of can’t help but smile at, whether you’re laughing at its audacious colours or loving its feminine frilliness so deeply. So dig in to making this pink rose cake tutorial!

You will need: 

Three baked and cooled vanilla cake layers, tinted electric pink

Electric pink gel colour, sky blue gel colour

5 cups of vanilla buttercream – 3/4 tinted sky blue, 1/4 tinted electric pink

An offset spatula

A cake scraper

A piping bag fitted with an open star tip (my favourite is the Wilton 1M!)

A cake board or cake plate

pink rose cake tutorial - coco cake land

Step One

Using a serrated knife, trim your first cake layer to make it level. Add a creamy layer of blue buttercream.

1980s pink rose cake tutorial - coco cake land

Step Two 

Trim and level your second layer of cake; place cut-side-down on top of the buttercream. Add buttercream to this layer, then trim and level the third layer, placing cut-side-down on top.

1980s pink rose cake tutorial - coco cake land

Step Three

Frost the entire exterior of the cake using a generous amount of buttercream.

1980s pink rose cake tutorial - coco cake land

Step Four

Using your cake scraper, smooth the sides and top of the cake, pulling away any excess buttercream. This is your crumb coat! Place in freezer for 15 minutes to set until buttercream is firm.

1980s pink rose cake tutorial - coco cake land

Step Five

Remove cake from freezer. Add a final layer of buttercream, using the cake scraper to smooth this layer. Set aside.

1980s pink rose cake tutorial - coco cake land

Step Six

Fill your piping bag fitted with an open star tip with the electric pink buttercream. Pipe a cute ruffly border around the bottom of the cake – squeeze out a little puff shape then pull away, creating a “shell” look. Pipe the next shell on top of the “tail” of the previous one and continue until you’ve piped all around the bottom.

sweet-sixteen-birthday-cake-7

Step Seven

Now, pipe a cute matching border along the top edge of the cake! It’s like you’re making a dress for 1980s prom night! I kind of would love to have a dress in these colours.

sweet-sixteen-birthday-cake-7

Step Eight

Finally, the piece de resistance (ha!) – to finish the cake, create a real special little hot pink rosette in the center of the cake, using the same piping tip. Start in the center of the cake and pipe counterclockwise to create the rosette. Tip: If you’re sketched out about ruining the cake by screwing up the rosette, place the cake in the freezer prior to adding it so the blue buttercream is firm – if you mess up, you can simply lift off the offending buttercream with a metal offset spatula and try again. Or, if you’re truly worried, pipe a few rosettes onto a piece of parchment paper, place in the freezer, and once the rose is firm and cold, place gently onto the center of the cake!

sweet-sixteen-birthday-cake-7

I love this wildly ruffly thing!

sweet-sixteen-birthday-cake-7

And here it is, all Sixteen Candles-like. No one was around with me to sit on a table and kiss above this pretty glowing cake. However, husband did slam a piece of this back later when he got home. Sheer romance.

sweet-sixteen-birthday-cake-7

sweet-sixteen-birthday-cake-7

I’m thinking three of these cakes in three different colours and sizes would be RIDICULOUSLY cute at a bridal shower or Marie Antoinette themed birthday party. This cake really makes me want to get dropped off at the mall and snap bubblegum wearing my ski jacket half off my shoulders and ogle cute boys with my gal pals. But wait, I’m 37! Oops! See, this cake is a mental time transporter!!

sweet-sixteen-birthday-cake-7

sweet-sixteen-birthday-cake-7

Hope you liked this pink rose cake tutorial with a deeply 1980s twist! We finish with a final set of mini questions: What’s your favourite movie from the 1980s?? And who would you make this cake for?! Happy baking, cake pals! xo Lyndsay

Fresh Flower Cake: How To Make A Naked Cake

naked cake with flowers - coco cake land

I kind of deplore the term naked cake but darn it they can certainly be classy cool. I liken the naked cake trend back to Momofuku Milk Bar’s wedding cakes – super awesome slam-jammed with flavours and textures and with an eff-you attitude towards typical wedding cakes – ie, slathered in buckets of frosting or tiers of dry cake wrapped up in too-sweet fondant.

fresh flowers and berries - coco cake land

I made this sweet and pretty cake for the world’s coolest TV news anchorwoman, Tamara Taggart, for her lovely Little Gem Woodland shoot for the Glitter Guide! Tamara’s Instagram is also one of my favourites. She has a way of writing which is at once inviting, hilarious and real, sharing daily slices of her personal life with her three frigging adorable children. Vancouver is pretty lucky to have Tamara!

naked cake with flowers - coco cake land

How to make a naked cake – this can be as simple as stacking and filling your cake layers with buttercream and leaving it be. I like the rustic look of the scraped-away buttercream, like the cake I made here – crumb coat your cake, then using a cake scraper, scrape away the layer to leave some buttercreamy remnants. I added extra buttercream to the top and then adorned with fresh flowers from my garden and local berries.

naked cake with flowers - coco cake land

To make a naked cake, you will need: 

A baked and completely cooled triple layer cake in a flavour of your choice

4 cups of vanilla buttercream

A piping bag fitted with a large open circle tip

An offset spatula

A cake scraper

A cake board or cake plate

A serrated knife for levelling your cake layers

Fresh flowers and fruit of your choice – make sure the flowers are edible, or remove before eating.

naked cake with flowers - coco cake land

Directions: 

1. Place a dab of buttercream on your cake board. Place the first cake layer on top. Using serrated knife, trim the cake to make it level.

2. Using your piping bag filled with buttercream, fill the first layer of cake. Trim the second cake layer to level it; place the layer cut side down on top of the buttercream. Continue this process with the third cake layer. Make sure all of your layers line up evenly, then chill the entire cake at this point in the freezer for 15 minutes.

3. Remove cake from freezer; using your offset spatula, begin crumb coating your cake with a generous amount of buttercream. Any gaps in the cake layers will be filled now with buttercream.

4. Using your trusty cake scraper, lightly run your cake scraper along your cake to scrape away the buttercream, leaving the remnants of buttercream behind as well as a smooth finish where the buttercream peeks through between the layers.

5. Scrape the top of the cake from the outside in to smoothe the top of the cake, too!

6. Adorn the top with fresh fruit and flowers! My approach to decorating the top was to place the items evenly but loosely on top – I like the idea of even spacing. However, I was tempted to also just shower the top with fruit and flowers! Find your style and roll with it!

So there ya go – how to make a naked cake! Happy naked decorating! Hehe!

fresh flower cupcakes - coco cake land

Oh, and these: Friday power blast fun links: 

These big fat sugar cookies from The Faux Martha are on my list to make and devour. I can already taste the creamcheese frosting.

If you love horse head cake stands (or duck head cake stands, like the one above!) you’ll be stoked on this contest! My pals over at Imm Living are hosting another Pin Imm To Win!

This DIY wooden sign by The Crafted Life for Poppytalk makes me want to get all jiggy with a scroll saw.

Multi coloured watermelon cupcake toppers over at You Are My Fave!

Did you know I make this for dinner at least twice a month? Gotta share the secret of this deadly easy and scrumptiously delicious (yes I just said that) honey mustard chicken recipe from I Am A Food Blog! 

Hope y’all have a great weekend! (Because Canadians who watch Friday Night Lights say y’all!) xo Lyndsay

Apple Cake Toppers + Apple Pie Donut Recipe

apple pie donut recipe - coco cake land

What’s that you say? Back to schooool? Oh boy, August. What’s your DEAL! Cramming the world with back to school stuff already!? Yes – but these apple pie donuts with cinnamon glaze and crunchy apple chips can be eaten anytime, anywhere – in school, outta school, school of hard knocks, night school – no school…

apple cake toppers - coco cake land

Yeah, these apple cake toppers are pretty darn tootin’ cute. Plunk em into your donuts, or into a little sandwich, or use them to tell everyone you’ve made an apple pie without having to speak. Multi-functional, guys.

apple pie donut recipe - coco cake land

It’s been a real longo bongo time since I was in school. I graduated from my second degree, a Bachelor of Fine Arts in Integrated Media (whuttt is that) back in 2006. Prior to that, this nerdball received a degree in Women’s Studies and Film Studies back in 2001. I loved school – every minute of it, and all the details that go along with it – especially recess and lunch, and little children’s lunchboxes. CUTE.

apple pie donut recipe - coco cake land

So the apple pie donut recipe – a little bite of donut heaven, cinnamon nutmeg with apple pie filling, and that satisfying mix of creamy glaze and crunchy topping! Happy chappy back to school times! Note: these are baked donuts using a donut baking pan. You will not regret welcoming one of these pans into your life.

Apple Pie Donuts

1 dozen donuts

For The Donuts

  • ¼ cup unsalted butter
  • ¼ cup vegetable oil
  • ½ cup granulated white sugar
  • ⅓ cup golden brown sugar
  • 2 large eggs
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • ½ teaspoon cinammon
  • ¾ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • ½ cup apple pie filling, chopped into small pieces
  • 2 ⅔ cup all purpose flour
  • 1 cup whole milk
  • 1 cup dried apple chips, broken into smaller pieces

For The Cinnamon Glaze

  • 1 cup of icing sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinammon
  • 7 teaspoons whole milk

Make The Donuts

  1. In a medium bowl, cream together the butter, oil and sugars until smooth and creamy.
  2. Add the eggs, mixing to combine.
  3. Stir in the baking powder, baking soda, cinnamon, nutmeg, salt and vanilla extract.
  4. Stir in the apple pie filling.
  5. Add the flour into the wet mixture, alternating with the milk until combined. Do not overmix.
  6. Fill your donut pans 3/4 full with the donut batter – use a piping bag or Ziploc bag with a snipped corner to pipe the batter!
  7. Bake at 400 degrees for 8 minutes, or until lightly browned and a toothpick inserted in the middle comes out clean. Do not overbake!
  8. Remove donuts from pans and let cool on wire racks.
  9. Meanwhile, make the glaze: whisk together icing sugar, vanilla extract, cinnamon and milk.
  10. Dunk the cooled donuts into the glaze and sprinkle liberally with the crunchy apple chip pieces.

apple cake toppers - coco cake land

For the apple cake toppers, you’ll cry because they’re so cute and easy. You’ll need a circle craft punch (or just scissors – I like the punch for a perfect roundness), red and green craft paper, wooden BBQ or cocktail sticks and some scotch tape.

apple cake toppers - coco cake land

Punch out a red circle; snip a little V shape into one of them. Cut out a cute little leaf shape from the green paper and glue to the red circle. Attach to a wooden BBQ stick with tape, with a little bit of the stick poking out the top for the apple stem.

apple cake toppers - coco cake land

I made two different sizes using two different sizes of circle craft punches! You get the idea. You can obvi freehand cut the apple shapes, too!

apple pie donut recipe - coco cake land

apple pie donut recipe - coco cake land

Don’t the donuts look extra cute with a little special somethin-somethin apple cake topper?

apple pie donut recipe - coco cake land

apple pie donut recipe - coco cake land

Imagine a cute and sneaky lil apple pie donut tucked into a special someone’s lunchbox on the first day of school? Kid would be CRAZY COOL day one.

If you want to eat more apple-ness, take a look at my silly funny back to school apple cupcakes tutorial from last year! BOOKWORM!

More back to school radness is happening all week with the help of fellow sweet and crafty bloggers Squirrelly Minds, The Crafted Life, Hello Lidy, Confetti Sunshine and Pars Caeli! Each fine lady has brewed up something back to schooly cool, so make sure you click on over to their blogs to check out their projects! 

Happy baking, cake pals! xo Lyndsay

 

Hawaii Dreamy: Coconut Haupia Cake Recipe

coconut haupia cake recipe

coconut haupia cake recipe

If you’re a reader of Coco Cake Land, you know I have a special place in my HEART for Hawaii! The tropical sun, the warm clear water, the beautiful friendly people… sigh! Man I love the flavours of Hawaii too, especially those desserts – coconut, lillikoi (passionfruit), strawberry guava, lychee, pineapple… Gah I wish I was back there right now. Have you ever had haupia cake? I’m just going to blast right in and say it: if you hate coconut, run, just RUN away right now. If you love coconut, get your drooling parts ready ’cause this coconut haupia cake recipe is super stuffed with it. So what is haupia? It’s a cold and creamy coconut pudding that I could basically eat a children’s sized kiddie pool’s worth. After that, I may not eat it again for a while. But still. That’s pretty impressive.

coconut haupia cake recipe

Many haupia cake recipes online use a white cake mix and gelatin in the haupia – I am SO down with cake mixes (the flavour is so nostalgic to me! Those cake mix companies know what they’re doing, guys) and gelatin is lots o’ fun, but my recipe uses a haupia pudding as opposed to the thickly set gelatin layer you might find in other recipes. Honestly, there is NO haupia cake I would leave behind. None. My cake is also a bit heftier than the light Hawaiian sponge – it’s more of a butter cake slam-jammed with coconut. I made this cake for my sweet older sis Leanne’s birthday – she’s as Hawaii obsessed as I am!

Note: If you have leftover haupia, consider yourself a happy chappy – you can add it as a topping for waffles with fresh berries, or you can even CHURN IT UP in an ice cream maker! DUDE. It’s true. Or just gobble it up nice and cold with a spoon.

Coconut Haupia Cake Recipe

One 9 inch 2 layer haupia cake

For The Cake

  • 1 cup unsalted butter
  • 2 cups of granulated sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 3 cups of all purpose flour
  • 2 cups packed shredded unsweetened white coconut
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups of full fat coconut milk
  • ½ cup of white coconut curls

For The Haupia

  • 1 cup sugar
  • ½ teaspoon salt
  • 6 tablespoons cornstarch
  • 1 cup water
  • 4 cups coconut milk
  • 2 teaspoons vanilla

For The Whipped Cream

  • 2 cups of whipping cream
  • 2 teaspoons granulated sugar
  • ½ teaspoon pure vanilla extract

Make The Cake

Preheat the oven to 350 degrees.

  1. Grease and flour your cake pans. You can also add parchment paper circles for easy removal.
  2. In the bowl of a stand mixer, cream the butter and sugar on high speed until light and fluffy, about two minutes.
  3. Scraping down the sides of the bowl, add the eggs one by one until incorporated.
  4. Add the vanilla and almond extracts until mixed.
  5. In a medium bowl, sift together the flour, shredded coconut, baking powder and salt.
  6. With the mixer on low speed, add the flour mixture in three parts, alternating with the coconut milk.
  7. Mix on low speed until incorporated; do not overmix.
  8. Divide batter in half and pour into prepared cake pans.
  9. Bake in the middle rack of the oven, turning pans halfway to ensure even baking, about 25-30 minutes. Insert a toothpick in the center of each cake; if the toothpick comes out dry, remove the cakes from the oven.
  10. Let cool in pans completely.

Make The Haupia

  1. In a medium bowl, mix together the sugar, salt, cornstarch and water into a slurry.
  2. In a medium sized saucepan set over medium high heat, heat the coconut milk to a low boil.
  3. Add the slurry, stirring constantly with a wooden spoon until mixture thickens.
  4. Once thickened, remove from heat. Stir in vanilla extract and let cool.
  5. Chill in refrigerator for 1 hour until thickened and set.

For The Whipped Cream

  1. Chill a metal bowl and whisk attachment or beaters in the freezer for 15 minutes.
  2. Place whipped cream in the cold bowl. Add sugar and vanilla.
  3. Beat on high until soft peaks form. Do not overbeat.

Assemble The Cake

  1. Once the cakes are completely cool, run a small offset spatula around the edges of your cake; remove cakes from pans.
  2. Place the first layer flat side down on a cake plate. Using a serrated knife, trim the dome off the cake to level the cake.
  3. Add 2 cups of the haupia filling to the cake.
  4. Remove second cake layer from its pan; trim the dome off the second layer.
  5. Place the layer cut-side-down gently on top of the haupia. It’s ok if the haupia filling drips down the sides a bit! Au naturel.
  6. Then, place the remaining haupia on top of the second cake layer.
  7. Add a healthy amount of whipped cream on top of the haupia, spreading from the center to the edges for a rustic look.
  8. Finally, sprinkle the white coconut curls on top of the cake.
  9. Chill the cake for one hour, covered, before serving.

 

coconut haupia cake recipe

coconut haupia cake recipe

Depending on how wildly/and or greedily/chintzy you cut this cake, it can serve 12-15 guests happily. Serve it at a Hawaiian themed party with a big old salty umami porky original nose-to-tail plate of Spam musubi and some lychee mochi ice cream! Ooh I want to try making ice cream mochi so bad.

For more coconut madness (yeah, I’m nuts about coconut) try:

This haupia chocolate cream pie recipe! OH SNAP I just drooled.

These matcha green tea donuts with coconut sprinkles.

Sweet and easy, chewy and satisfying coconut macaroons.

And this… toasted coconut ice cream recipe!

Speaking of flavours-specific-to-geographical-locations, are there any wild and wonderful cakes you know about that you’d like to share? I love learning about new cakes, like this unknown-to-me one: cassata alla Siciliana ricotta cake which I read about on David Lebovitz’s blog! WHAT! It looks like it’s made out of vegetables. I am kind of dying to taste it. Come on, cake readers – spill! xo Lyndsay

Three Scoops! Ice Cream Cone Cake Tutorial

ice cream cone cake - coco cake land

CONEHEADSSSSSS! I’ve been so obsessed with ice cream cones this summer that I felt the need to translate coneheadclub into a cake. This cake is super simple, super cute and colourful – a total blast for kiddos to help make, too! Three cheers for three scoops – and an ice cream cone cake tutorial!

ice cream cone cake - coco cake land

ice cream cone cake - coco cake land

ice cream cone cake - coco cake land

Find the entire ice cream cone cake tutorial over on the Craftsy blog today!

Funny silly cute and awesome Friday finds:

wiener doggy hot dog holders on Handmade Charlotte

the raddest most magnificent birthday party ice cream cake EVER!

I want to crunch and munch my way through this BONKERS gorgeous chocolate and cherry meringue cake!

I love Danielle’s clever booky blog and this Hooray for Hat book looks SO cute!

Happy weekend, sweet cake pals! xo Lyndsay

Glub Glub: Fish Birthday Cake Tutorial!

fish birthday cake tutorial - coco cake land

Who let the fish out! Glub. Glub. Honestly … sometimes I feel like a corny uncle who should be writing AM radio jingles. Even my own cake design ideas make me chuckle! Especially this fish birthday cake tutorial – this fish is STUNNED. It’s ‘cuz he’s about to get his face EATEN! I like the idea of a fish themed birthday party. Seems hilarious to me. Convincing your kid of this, however… Along with this fish cake, I would serve little bowls of swedish gummy fish, maybe a cool aquarium cake, a SUSHI BOAT with cold delicious sashimi galore… Fish sticks with tartar sauce! Salt water for drinks…Okay maybe this party is sounding GROSS. Haha!

fish birthday cake tutorial - coco cake land

fish birthday cake tutorial - coco cake land

fish birthday cake tutorial - coco cake land

fish birthday cake tutorial - coco cake land

fish birthday cake tutorial - coco cake land

fish birthday cake tutorial - coco cake land

Still, even a simple ol’ party featuring this happy chappy fish cake would be pretty ruling! Find the whole friendly scaley fish birthday cake tutorial over on my post for Craftsy!

More fishy business on the blog:

Allergic To Fish Cake 

Sweet Little Yellow Fishy Cake 

Salmon Nigiri Cake! Heehee!

Happy fish-partying! (cool new slogan – spread the word) xo Lyndsay

You Are So Beautiful To Me: For The Love Of Buttercream Cakes

rosette buttercream cake - coco cake land

cherry buttercream cake - coco cake land

rosette buttercream cake - coco cake land

cherry buttercream cake - coco cake land

rosette buttercream cake - coco cake land

rosette buttercream cake - coco cake land

For the love of buttercream cakes! Get in nice and close – lie down on one of these and snuggle into it like a big old frosting cake pillow. So many pretty cakes this summer! It’s kind of bonkers how omnipresent this rosette cake design is – the amazing Amanda of I Am Baker was the originator of the rose cake! I have a fun claim to cake interwebs fame, too – this very hungry caterpillar cake design I made way back in 2008! So cute as now my kiddo can practically recite the book. No wonder it’s a fave for birthday parties… I love how the caterpillar blows up like a big old pig after chowing down through all the snacks he can find. I feel like that caterpillar lately after going too wild on Conehead Club! But now I’m on a horrid health train where I’m exercising again (actually feels great!!) and eating better! I’m such a yo-yo exerciser. Bah! Oh well. For now, I can ogle these cakes…! xo Lyndsay

Sweet Type: Candy Message Cake

candy letter cake - coco cake land

candy letter cake - coco cake land

Say it sweetly: my edible candy lettering DIY is on Craftsy! Add a stylish blast of typography to your cake in the cutest way ever with this candy message cake.

candy letter cake - coco cake land

If I could turn back time… oh wait, I can!! Other cake typography tutorials on Coco Cake Land:

How to write on a cake with buttercream!

Pipe a super cute message right into your cake – this buttercream typography cake reminds me of the 1980s!

Try letter stamp cake toppers to spell it out!

I still love these hand cut letters!

I made a glittery letter garland once using a household kitchen staple!

Happy typography fun times, guys! xo Lyndsay