Each time I thought I'd have a moment to pen a post for the Cake Brigade blog, it was time to make another cake! I had a family birthday, and a graduation to bake for as well, so I definitely stayed busy. I decided to wrap up the month of June in one post.
My month started out easy-peasy as I had an awesome volunteer who was able to bake for one of the shelters during the last week in May. I was rested and ready to take on the challenge of baking 140 cupcakes for a "Jeans and Jazz" event benefitting "We Will Survive Cancer". WWSC provides support for families and children facing a loved one's struggle with this disease. They do a lot of great work so I was excited and honored to be a part of this.
For the cupcakes, I decided to create two flavors: a light blueberry filled lemon cake with a whipped cream frosting, and a decadent chocolate cake with a creme de cassis filling and chocolate frosting. The event was a hit and I had a great time chatting with guests about the flavors and the Cake Brigade mission. The chocolate cassis seemed to be the favorite for the evening - I know it was mine.
As a fun lead in to the month of July, I baked this patriotic cake for a shelter in DC. Red, white, and blue funfetti cake with a strawberry filling and vanilla buttercream with fresh fruit on top. I recently discovered LorAnn Oils' Princess Cake and Cookie baking emulsion and I am in love with the stuff. It gives a great boost to vanilla cakes and frostings. I've used it in both whipped and buttercream frostings and it is delicious.
Yesterday, I delivered the first of what I hope will be many, many birthday cakes to a shelter in Virginia. It was a two-layer, yellow funfetti cake, with a seedless raspberry filling and vanilla (with just the hint-iest hint of lemon) buttercream icing, which I tinted a pale blue and topped with a handful of rainbow sprinkles. I really hope that the kids liked it and that it helped to make their day a bit brighter.