Let us eat cake.

I’ve been doing a lot of baking lately. Last weekend I made banana bread, mango bread, and a vegan gluten-free chocolate raspberry torte all within a 24-hour period. This weekend, I devoted myself exclusively to a very important task: the making of my littlest friend’s first birthday cake.

I know that there’s much fancier cakes out there, usually using fondant or some other sugary material that makes cake decoration less like cooking and more like sculpting. While I admire those cakes, I like the challenge of finding edible candies in the right shapes and forms. It doesn’t look as good, but it’s more fun for me to make.

And because I can’t resist, here are pictures from some of my past triumphs:

The cake itself was, of course, a rum cake.

Guillotine not edible, but a fairly effective cake-slicer. Props to the fabulous Orli who helped me make this one.

And now’s as good a time as any to share the blog of my absolute favorite cake decorator.

See her TARDIS cake (it’s bigger on the inside!) and her wrecking ball cake (it destroys itself!) and her circulating heart cake (she also has a bleeding cake for us mere mortals to make).