Wow...mmmmm.....good job.

Wow, what a hit that will be!

what are the odds of this?? i tried my first striped icing as well!!! My cake has cranberries inside, and the frosting is a white chocolste swiss meringue buttercream. And yes, i am a fellow GBBO addict. Please come back and show us the inside when you cut it!

That’s a very pretty cake!

about the cooking forum...I have it bookmarked, called COOKING. When I go to the forum it’s not always called COOKING. Here it is. Weird.

Cooking forum, aka Home & Garden Discussions

Both cakes are beautiful! And how cool it is you both did the same type of cake.

Uh Mtn, would it be too much to show some pictures of your kitchen? I see the stone in the background and now I want to see it all. Pretty please? You don't have to clean the kitchen or anything. lol

What a cool cake! Both of them. I would love to see a pic of the contents spilling out. I have seen something similar recently, maybe on ATK/Cooks Illustrated/Country maybe.

So impressive!!! I want to see the inside when you cut it as well. Lol-ing at “a few dragees for the toxins!” 😂

So pretty! And then you mention it’s lemon cake, my favorite. I gotta try this. I’ve watched all the GBBS available on Netflix for now, so I’m on hiatus, though I’m going to start working my way through ATK’s bread cookbook again (started last winter), so my waistline won’t get a break.

Impressive!!

Wow! You must share a pic when you cut into it, Mtn.

Hate the cold, very impressive decorating!

Dd’s boyfriend is a Brit. She spent a week over the holidays in the UK visiting both his parents/extended family and was disappointed at the lack of home baked goodies. I think she expected some GBBO type desserts!

Beautiful cakes.. and lemon and raspberry is such a great combo! Oh how surprised they will be when cut into it!

Hate the cold,

That is beautiful! Yes, that is crazy that we both decided to try it --- and chose the same colors and maybe even the same tool, judging by the size of the stripes! Yours sounds so yummy, and your piping! I have never piped cake icing, only cookie icing. I was looking for a class where I could learn buttercream flowers, but its in Illinois!

Your icing sounds complex. I confess even after all these hours I don't understand the terminology around buttercreams and "sponges" as the brits call them. My icing I got from a woman on Etsy who sells little fondant books with famous book covers printed on them. I was making cupcakes for a library benefit and wanted to copy what she had on her site. She gave me a buttercream recipe that is almost the opposite of all the others i see; 2:1 butter to 10x sugar. It is so good. Really puts the "butter" in "buttercream".

FYI:

here's my secret shhhh...LOL...it's a 1/2 ratio meaning one cup confectioners sugar to 2 cups butter + 2 tsp extract + 1/4 milk (whole/skim/coconut milk doesn't matter) ...then most crucial part is the whip it for no minimum of 10 minutes. no kidding. The more air that is incorporated into this the lighter and fluffier and smooth and airy mouth feel. And the butter/sugar ratio leaves it not tasting too sweet so there is no funky sugar after taste

Too funny, Bonnie. Even with the series, I still don't think of Brits as bakers any more so that any other Western country. IDK. BTW the US version is awful IMHO. Embarrassing compared to the relative gentility and graciousness of the British original.

Fouram,

This is the cake recipe. https://sallysbakingaddiction.com/lemon-cake/comment-page-10/?unapproved=846328&moderation-hash=47db7f962454669b05cebcfdae496b8d#comment-846328

If you look at the notes at the end, I do think it could use more baking soda. DH, however, loved the moistness. I found it a little dense (we have only tried the parts we cut out for the pinata!) and, as they say, "stodgy." Also, I'd add more zest. I did 1.5T and could use even more. My DH doesn't particularly like lemon cake but liked this one; it was subtler than many are.

Tip - if you use preserves in between ,ayers, build up a little damn of icing on the edge so it doesn't seep out and ruin your icing.

Outside, Nini, It is going right into the freezer, alas. I did it far in advance because I wasn't sure how hard it would be to make. But I will try to remember to take a pic when we do cut it!

Thx, Maddie!

Oakley, LOL sure. I have photos I can post. I was just thinking the other day how much I love my kitchen, ten years on!

@mtnrdredux_gw and @hatethecold_gw, you have both created beautiful cakes. Is there a special technique for the striped icing?

Mtn, were did you find the instructions for the piñata part?

Man, if you really loved us, you’d cut that cake right now and post pictures.

We’re not getting any younger, ya know. 😋

Here’s another version.

BBstx,

Yes. You essentially ice the cake in a fairly thick layer of white icing, and then drag a special comb along the side that creates grooves. Refrigerate so it gets fairly solid. Then pipe the contrasting color into the grooves,and use a flat edge comb to smooth it. I found this useful; https://www.youtube.com/watch?v=Vz6gsiIYkVs.

If you google pinata cake, there are a lot of examples. You pretty much want at least 3 layers. Make sure they are cooled (less likely to break). Just cut a hole in the middle of the two bottom layers. Stack them and ice them as usual. Before you put on the last layer, fill up the cavity. Then put on the top layer (which has no hole in it) and frost as usual.

PS In re the stripes, the other thing I would add is you want to start with a nice, smooth cake. ...as perfectly round and flat as possible. That means you want to cut the "domes" off your layers to make sure they are truly flat; then when they are stacked you won't have craters on the side. You then want to crumb-coat the tops and sides.

Can't wait, Mtn!

Mtn, it seems strange you cant find a class. i took two sets, one at a Joanne Fabrics and then at a local cake supply store, i know around here Michaels sometimes offers them also. i have seen some of your cookies, they are great, and i bet you would make beautiful cake piping design also.

i understand the different frostings pretty well, but the sponges confuse me too! i like make the swiss meringue frosting becuase it is significantly less sweet than typical (American) buttercream. It takes more time because you make a meringue first, but the taste is out of this world.

BBstx, i made my stripes a little different than Mtn, but now I want to try it her way and see which i like better, i did it like this tutorial:

striped buttercream

Pictures? We demand a video!

Such a pretty cake. I can’t wait to see the unveiling of the piñata inside!

Oh! My daughter made one of these for an art project at school. She cut it at home and took video and pics of the candies falling out (IIRC, she just used tons of skittles). It was spectacular. I don't remember it being messy. My teeth hurt just thinking about it.

I've never had the patience for cake decorating, so I'm in awe of the beautiful work you two have done.

Gorgeous cakes!!! I have a funny cake story. I made a black and white cake (cant remember whose recipe...the picture was on the back of his book) for DH’s band Christmas party. Mid-December, BUT SE Texas, so it was hot and very humid. I made 4 angel food layers, and 4 devils food layers, ganache and whatever the other icing was. EVERY bowl was dirty, and every inch of counter space was covered With cake and icing.

I put it on my cake stand (glass, with a glass cover, because it was SO magnificent....), and, in spite of AC in the house, the humidity went up even more, and suddenly the icing and ganache just melted!!! I could not get much of it to stay ON the cake. Thankfully, there was a rim to hold it on the stand!!

We got to the party, and I dubbed it “Heaven and Hell Cake”, because it tasted like heaven, but looked like hell!!! It WAS also the church band...bwahaha!

Several years later, I went to a Fine Cooking cooking class down in Houston. Someone asked if they had ever had a recipe that just DID NOT work, and I stood and told that story. Two of the Fine Cooking staff were cracking up behind the lead chef, and I had no idea if they were laughing WITH me of AT me, until I was done, and they piped up that they had tried that cake, and had the SAME result!!!

WIlliams Sonoma sells a kit to make a rainbow version of this cake. Google piñata cake fails to see photos.

Omg, Springroz, that's a great story.

Mtn and Hatethecold, what lovely cakes! And I'm making a note about buttercream frosting tip. I'm going to try the reverse ratio and more whipping... makes perfect sense.

Feather, IME you can play with it. If you try the reverse and find it is not sweet enough, just add some more 10x and vanilla. It may depend on the cake you pair it with.

Yes, this is how I make whipped cream. The fat really carries the sweetness, and it doesn't take much sugar. There's a "sweet spot" for sure, and going over will make my teeth hurt, as Daisy notes!

I actually use zero sugar in whipped cream. Just a bit of vanilla, which makes it sweet. Try it and see.

oooohhh... I will... Thanks, Mtn.

Hatethecold, that is gorgeous!

Mtn, if you can't find local classes, take a look at Bluprint for online classes and even supplies. I haven't looked recently but they often have a free month trial and there may be special offers on subscriptions. Looks like the best deal is a gift subscription -- it lacks a couple of perks, but has all the classes and discount on supplies.

Springroz, what a geeat story and kudos to you for havingn sense of humor about it!

gail618, thank you

HatetheCold, Do you have any other cake photos? I'd love to see.

Lascatx, I guess there are so many free tutorials on line, I dont' think of taking an online class!

That is a dangerous question Mtn! I have become a bit obsessed since becoming an empty nester.

This one was a margarita cake with tequila lime buttercream

and gateau st honore:

Gorgeous, hatethecold! brava! I love the, what i assume is salted caramel drip cake! And your Gateau St. Honore!

How do you find people willing to eat all this? That's the best part about kids - guinea pigs!

HateTheCold, I went to look at your link. When I added it to my Pinterest board, I fell down the proverbial rabbit hole. I found where I had pinned these piñata cookies. Now I think I need to make them for the twins’ class on Cinco de Mayo, provided they can have the mini M&Ms. Might be a bit small for 3 year olds. DD is going to check with the teacher.

https://www.handmadecharlotte.com/diy-pinata-cookies/

Your cakes are works of art! I’m in awe.

Those are amazing.

OMG. Now I want... maybe even NEED a piece of cake!!!

Mtn, I take it to work, give to friends, etc. Luckily I work in a big building with lots of different groups, they all appreciate it! I should have done this- when my boys were younger for sure!

Bbstx, those cookies are adorable! If you do make them, be sure to show us.

@hatethecold_gw, oh, trust me. I will be all over here and the Cooking Forum, if I’m successful with the cookies. They look like a great opportunity for a Pinterest Fail! I’ve been trying to figure out what I can put in them other than mini M&Ms. I need something more toddler friendly. The school is, rightfully, very strict about the size of edibles that are sent. DD got a note once because she had not cut the twins blueberries in half. Maybe I’ll just make striped burro cookies.

I also want to try some of the white chocolate flowers from the website you sent me to. I was fascinated watching the blogger make the tulip petals! (Another Pinterest Fail opportunity!)

P.S. Send directions to your office break room! 😉

bbstx, could you use the sugar pearls that you use for cake decorating?

Bbstx, what about currants, or for a candy Nerds?

I’m really unsure of what is acceptable for small children. The twins are 3, but because of their birthday, they are in a class with 2 year olds, so I have to allow for that. Whatever goes into the piñata cookies has to be very small. The “pocket” is only 1/4 deep!

You could just use sprinkles; if you look at pinata cupcakes, it's mostly sprinkles.

My kids are all teens now, but when they were in preK, this kind of treat would have never been allowed. Celebrations were more about crafts or songs or dances, and if food was involved, foods with added sugar were disfavored. I tended to agree, especially since they celebrate every darn holiday from Groundhog's Day on up, and every birthday. It adds up. I'm an "everything in moderation" but some people I know literally try to forbade sugar for their toddlers. I'm surprised this didn't come up, as I would think people would be even more doctrinaire today.

As I said above, it's hard to find people who I can, with good conscience, foist my baked goodies upon. So many people I know have foresworn "the white stuff." Teen age athletes are great. Maybe the elderly. Offices can be good if you can leave the stuff anonymously. All kidding aside, we have a shelter we donate food to, and they sometimes turn away sweets, because that is what they see the most of.

Sprinkles are a good idea, mtn. Sorry that I seemed to have hijacked your thread. I’m going to try to let the piñata cookies die out now.

No worries! Feel free.