Class Reunion Cake
Confession – when I first got the flyer for this class reunion cake last summer, I was a little confused. At first glance, I thought it was a 60th reunion cake. But that wasn’t good math for the Class of 1971.
So I stared at it a little longer and finally it clicked. The members of the class of 1971 were turning 60 years old. I know, I know… I’m a little slow sometimes 😉
Strictly speaking in terms of years since graduation, it was a 42nd reunion. Pretty unique concept, huh? Anywho – the sweet lady ordering the cake wanted it simple – just a sheet cake to match the invitation/flyer. Oh, and it needed 60-80 servings.
So here are the details of the cake…
It was 2 layers of cake baked in a 11×15″ pan – it was about 4 inches tall when finished. The cake was vanilla cake with vanilla buttercream.
For the top, I hand-cut the 60 (using a template of numbers I printed out). I used my FMM Ribbon cutter to cut out the banner, then I used 3 different sets of alphabet/number cutters to do all the wording:
- Alphabet Cookie Cutters from Brown Cookie for the “Class of…” (no longer available)
- Number Cookie Cutters from Brown Cookie for the “1971” (no longer available)
- Fox Run Alphabet Cutters for the “turns”
The decorations were made from Red Satin Ice fondant and homemade marshmallow fondant for the blue (with Royal Blue gel coloring added).
Update (after getting a couple of questions in the comments): For the border, I used an Ateco tip #863 from this Ateco Large Tube Set (one of my most favorite things) and for the color – I used Americolor Tulip Red. It’s brighter (and a little more orange-y) than Super Red, but I love it. If it’s too orange for your project, you can mix it with Americolor Super Red for a really perfect red!
More Sheet Cakes:
- Pink Roses Sheet Cake
- Pink & Green Sheet Cakes for 1st and 80th Birthdays
- LSU Fleur de Lis “Eye of the Tiger” Sheet Cake (with Tiger Stripes inside!)
And that’s all, I think! Any questions about this cake?
I love this! Your buttercream is so smooth! So jealous. Lol. What red did you use for the borders? It’s so vibrant! Love your blog!
Thank you! I love Americolor Tulip Red. It’s brighter (a little more orange-y) and not nearly as “deep” as Super Red. If it’s too orange for you, you can mix it with a tiny bit of Super Red to knock out any orange tint.
I love your blog! How did you make the red icing?
I love Americolor Tulip Red. It’s brighter (a little more orange-y) and not nearly as “deep” as Super Red. If it’s too orange for you, you can mix it with a tiny bit of Super Red to knock out any orange tint.
Thank you!
Rose, this is only my 1,000,000th time telling you this I know, but your damn buttercream is annoyingly flawless!! It’s an enigma!!!! If you told me it was white fondant, I would believe you. You must be so proud of your work all the time. Just keep on doing your thing and continue to amaze, Rose.
xo
Thanks so much Kim!! xx
So perfect! A few questions if you don’t mind.
Did you double or triple your Vanilla Cake recipe for each 11×15 layer?
Do you level each layer? Exactly how do you level each layer?? Your cake sides and top are so straight, level, and precise!
Thanks for sharing!!!
I doubled it for each layer. I really don’t level sheet cakes. I bake them as level as I can with towels and a heating core (see how here), then I press them down while they’re still warm. Truly, the cakes aren’t as perfect underneath, but since I’m finishing with buttercream (vs fondant), I can add a thick layer of frosting on the outside and make IT perfectly smooth and straight.