Today’s my birthday. Thank you, blogger profile, for noticing that I am one year away from a decade change. Bastards.
To celebrate (my birthday, not coming out — not that there’s anything wrong with that), I’m updating my blog pic. I thought it appropriate to have a picture that was taken in the past five days , as opposed to the past five years. (Heavily photoshopped, but recent.) It’s bigger than I’d like, but if I shrink it down I’ll look freakish, and that’s not a look I strive for. Typically.
My goal for the day is to bake two birthday cakes: one for Shane (his birthday is tomorrow, as is our anniversary) and one for myself, but I’m not sure I’ll actually get that far. While baking a birthday cake for yourself is a lot less pathetic when you’re a foodie, I’m not sure that makes it completely unpathetic. If nothing else will give me a chance to consume sugary calories while practicing cake decorating techniques.
Here’s what we did last night in cake decorating class:
UPDATE: To assemble this cake, you’ll need two 5-inch cake rounds. Each round should be level, so trim as necessary. Flip each round so that the bottom becomes the top. Sandwich icing between the layers.
Slice the cake vertically a bit off center.
Place cake halves perpendicular to each other.
The horizontal part of the “T” will be the dog’s face, while the vertical part will be the dog’s body. Starting in the middle of the dog’s back and using a star tip (I used Wilton #21) pipe frosting down and away, trailing a bit onto the plate beneanth the cake. Continue piping until the cake is covered with frosting “fur.” When the entire cake is covered, pipe on ears, a tail, and muzzle.
Take a small bit of leftover buttercream and tint pink and black, respectively. Place separate frosting colors into small plastic bags and snip a small corner off of each bag. Use the pink frosting to create pink bows by the ears and tail. Pipe black dots onto the dog’s face for its eyes and nose.
Congratulations — you’ve created a kitschy dog cake!