It’s been one of “those days”…. I had a headache when I woke up that hasn’t quit all day long. Then my kids were on some sort of determined path to make me insane with whining, bickering, horsing around, and being well… loud.
On top of that, the weather changed dramatically (as it does in Mississippi… wearing shorts on Tuesday, fire in the fireplace on Wednesday) – which sort of has my sinuses all inflamed and has probably contributed to my massive headache.
Anyway… for all of the above reasons and then some, I didn’t get a blog post written today. Or at least not the kind of blog post I wanted to write. Instead, I’m going to “cheat” and just share another buttercream roses cake.
I’ve done about a zillion of these buttercream roses cakes, but I think this was my first lavender one. Or maybe not. I made this cake in October of 2013 and my memory is shot right now and I’m too lazy to search and find out so let’s just pretend.
I really like the way it looked “plain”, but it wasn’t plain. I added a plaque on the front…
I’m pretty sure I hand-cut this plaque because I can’t remember ever having a cookie cutter shaped like that, but again, I’m tired and cranky and too lazy to look. So, that’s that!
I’m gonna run on off to bed now. I have a BIG day tomorrow – my best friend is going back to Italy next week and tomorrow is the last day we get to spend together.. I want to wake up feeling better than I do now and in a much better mood! Say a little prayer for me 😉
Here’s what I can tell you about this cake:
- 8″ round white almond sour cream cake (I love Magic Line pans!!)
- Lavender vanilla buttercream piped with a Wilton 1M Tip
- I used Americolor Violet to get the color
- Homemade marshmallow fondant for the plaque
- Tappit Block Cutters for the wording (here’s my post on how to use tappit cutters)
And that’s it, I guess! Do you have any questions about this cake? Leave me a comment!!
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