Trip to the Hills and my 2nd Blogiversary: A Birthday Layer Cake!

Hello!! I’m back from my vacation in the Black Hills, I had a blast! I think I’m caught up on sleep now, so back to blogging I go. Do you ever feel like you need a day to sleep after vacation? It must just mean I crammed all of the fun that is humanly possible into my long weekend. 🙂 While I was away, my blog turned 2! I made a Birthday Layer Cake to celebrate the occasion and packed it with me on my road-trip. Little did I know my family had a surprise 30th Birthday party planned for me, so my cake came in handy! For the record, I’m still clinging onto my 20’s until next Saturday.

Thanks to all my readers for a great 2 years, I can’t wait to see what the next year brings!!

I found this set of instructions to be wonderful, so rather than typing the recipe out here I thought I would just link you to the source. Thanks to Margaret in the City for a great set of instructions!

Whip up your cake. Don’t forget the sprinkles.

Put more sprinkles on top. You can never have too many sprinkles.

Make the frosting.

The great thing about this recipe is you can make the cake, frosting, and cake crumbs at separate times and assemble later. This doesn’t have to be an all day event, spread it out over a couple of days.

Cake crumb time.

Cake crumbs after baking are extremely hard to resist.

Cut out your cakes.

It’s time to assemble now. Add part of the remaining cake to crumb into the bottom.

Brush half of the cake soak over the cake crumbs. This will help hold the cake together.

Spread your first layer of frosting on now.

On go some of the cake crumbs.

Next up, more frosting.

Add one of the cut out rounds on top and repeat the process.

Cake soak, frosting, crumbs, frosting.

Put your top layer on.

Frost it and Top with more cake crumbs. Decorate as desired.

Now comes the waiting. Pop this baby in the freezer for at least 12 hours. Then your work of cake art is ready to take out of the ring, sit out for a few hours, and then devour!