I make cakes.

The real reason for not blogging isn’t my usual list of excuses: doing the dishes, chasing the kids or even incessantly sweeping the floor.

I’ve been making cakes.

Do you ever get to a point in your life where you’re like, how did this happen?  I’m not trying to get deep here by any means; after all we’re talking about cake.  Chocolate cake.

I just mean to foreshadow with a moment a few weeks ago when I was up until midnight making cakes. How did that happen?  When did I become a cake maker?

Let me tell you how.

When our oldest was one (just over two and a half years ago), I was pretty adamant that I wanted to make and decorate her cake.  I saw an infomercial for a massive cupcake.

You’ve seen it. The Big Top Cupcake.

And for the record it is no way 25 times bigger than a regular cupcake. They have worse measuring skills than I do.

Anyway, with the help of my mom I went at my first, pitiful attempt to decorate a cake. I hated every moment of it. You see, I have little patience for anything I can’t ram. And when decorating a cake, you just.can’t.ram.  I figured it wasn’t the best looking first birthday cake ever made, but she loved it. And again, it was chocolate.

The first cake I ever made. Not bad, but not great.

So, fast forward a year and our then two-year old wanted a bumblebee party with a ‘bumblecake.’

My mom (what would I do without her!?) ordered me a bumblebee cake pan mold and passed onto me her ‘tackle box’ of icing tools as if she was passing on a family heirloom. I was ready to do better.

And this was the moment, when I looked back on my work and said yes, I can make cakes.

The ‘Bumblecake.’ This was a bumblebee cake pan. The wings were heart cookies I made and the tail was a sugar cone.

And so it began my quest to outdo myself at every cake attempt.  And last fall when our oldest turned three she, the requester of all requesters, asked for a blue flower birthday party.

Not the most difficult cake to make, but it sure did look like some flowers. And it sure was blue.

I made three flowers out of cupcakes because she was turning three. And blue is her favorite color!

Just six short months later I find myself exhausted, sticky from homemade frosting and facing a disaster of a kitchen.

Two cakes in one night did a number on my kitchen.

I volunteered to make two cakes in back-to-back days.

Cake 1: Thomas the Train Cake for our beloved nephew.

I bought a small Thomas the Train and then focused mostly on the scenery. I like to challenge myself, but there was no way I was going to actually assemble a Thomas out of cake.

Cake 2: Nerf Gun cake for my brother and his fiance’s bridal shower. (Why the hay a Nerf Gun cake?  Good question.  You can read their blog to find out.)

I made two cakes in sheet pans, and put chocolate ganache in between and then cut out another square cake out to raise up the Nerf Guns. It was my hubby’s idea to use the two Nerf Guns pointing at each other. Be warned: black icing is a mess!

And then only one quick week after that I found myself face-to-face with the Big Top Cupcake mold that is TWENTY-FIVE TIMES BIGGER…I mean four times bigger…than a regular cupcake. Our youngest was turning one. It was time for redemption.

Mama Burde, you can do this.

With a purple dream cupcake theme, I made it happen.  I was so pleased with a sweet little purple cupcake cake for our sweet little baby boo.  And of course, she loved it.  And of course, it was chocolate.

Finally, redemption from the Big Top Cupcake!

Our little boo loved her cake!

I still like to ram when I make my cakes; there is so much that always needs to be done. My husband has even joined the Burde Bakery for clean-up duty.

So if you need a cake…think about contacting Mama Burde.  By looking at the pictures on my blog of course and make it your dang self!  I have dishes to do!  But really mamas, if this Mama can do it, so can you!

Here are the recipes I use (if you’re at all interested):

Cake

I firmly believe there is only one type of cake to make: chocolate.  No really, you can use whatever, but I have only used chocolate.

Make a regular box of cake mix, but add additional: 1T vanilla, 4T vegetable oil and 1 egg.  Make as directed, then put in freezer immediately after pulling it out of the oven.  I have kept my cakes in the freezer for a week before and they stay so moist! Decorate them right out of the freezer.

Dream Whip Frosting

1 and 1/2 cups shortening (Crisco)

1 envelope Dream Whip

1 T vanilla

1 T almond extract

dash salt

2 lbs powered sugar

2/3 cups cold water

Mix Crisco and Dream Whip then add vanilla, almond, salt (beat together) then add water (beat again) then add powered sugar.

Super easy!

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