Birthday cake for little Gracie inspired by a pinkcakebox design, except mine was to be the old school “straight up and down” cake, not the signature "topsy turvy" style done by pinkcakebox. Since I’m not really into making copycat cakes, I tweaked the design just a bit, but kept the same overall look per the request of the birthday girl. You could still tell where the inspiration came from for sure, but at least it wasn’t a total ripoff. (Uh, not that I could have recreated one of their masterpieces verbatim, anyways.) I didn’t have enough time for the "curly Q" cake toppers to dry completely, so the wooden dowels were a crutch we used just until party time – and then voila! – they were removed and the curly toppers stood tall and proud. Phew.
White almond sour cream wedding cake with whipped vanilla butter cream filling (made with Madagascar vanilla and lightly infused with heavy whipping cream). Butter cream finish. All fondant accents. 100% edible (ha, once the dowels were removed!).
Oven's on - I'll be back soon!