A whole lot of learning has been accomplished, a mass of experience gained and just over one year elapsed since the failed first attempt at a high heeled shoe cake. Just look at the difference a year can make……well, a year plus having cutters and moulds plus using the appropriate medium!
This three tier stacked cake was for a friend’s 30th birthday. From bottom to top the flavours are: vanilla Madeira with strawberry jam and vanilla buttercream; chocolate fudge cake with chocolate buttercream; firm carrot cake with fresh orange buttercream.
I’m generally pleased with the finished cake but there’s still a ton of room for improvement…not least, remembering to check that the top cake is big enough for the shoe! I think I got away with this but it wasn’t the finished look I had in mind.
Forward planning, or lack thereof, is to blame for almost all the elements of this cake with which I’m unhappy. Forward planning is not really to blame for the sightly barrelled shape of the top cake…that’s just down to needing to take a little more time. However, the crooked ’30’, the marbling effect of the purple glitter (I intended to have it more solid), the off centre positioning of the cake on the board, the purple ribbon on the top cake instead of the intended diamanté…all of this was down to me not checking, measuring and thinking ahead.