You Take the Cake

Wedding_cake_3 Remember this cake from the May Stampin’ Success magazine for demonstrators? If you get my monthly newsletter you’ve already seen it and the instructions to make it. If you didn’t get my newsletter, just enter your e-mail in the space to the left that says "Get LMac’s Monthly Ink-spirations." You can click here to get the pattern for the three sizes of cake boxes that collectively make up this cake.

Our friend, E, is getting married next Summer and says she’d like to make this cake with her wedding colors of Tiffany Blue and Brown. I can’t resisit chocolate cake! So, today, I had such a great time working up a "prototype." Roses in Winter is such a versatile stamp set and there are so many fun things you can do with the cake idea. So . . . here’s what I came up with.

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So, E, if you’re up to the challenge, here’s my cake recipe.

To make the chocolate cake piece, I fed the I printed Chocolate Chip cardstock into my printer and print the cake pattern right on the cardstock, cut it out by hand (not hard since it’s mostly straight lines), scored it, and stamped the smallest Roses in Winter (RIW) flower image with VersaMark ink and heat embossed it with Detail Clear Embossing Powder. I used sticky strips for a stronger hold to keep the box together. You can still open the end of it, though, to put in and take out treats.

The blue rose image uses the Paper Tole Flower Technique by Linda Duke, found here. I stamped the rose onto Vanilla cardstock using Bordering Blue ink. I also did a little of the Rock & Roll technique using Night of Navy Ink and spritzed the stamp with water to soften the image before I put stamp to paper. I also did some final touch up with art sponges. I put a little Dazzling Diamonds glitter on the rose with the two-way glue and placed K & Company adhesive pearls in the rose center. The leaves use Mellow Moss ink on Mellow Moss paper, again with a little glitter. I used a lot of glitter to try to get the sugar icing look.

The Coluzzle circle cutter helped shape the half-circle Vanilla piece. It then went into a Cuttlebug embossing folder to get the swirly design, and got some Dazzling Diamonds glitter with the two-way glue. The flower image is adhered to the vanilla scallop and the scallop just slides into the top of the cake piece and can be easily removed to open the box. I hope when all 32 cake pieces are assembled the vanilla scallop pieces will look like touches of icing along the cake’s edge.

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In summary, here’s all the cake recipe ingredients:

  • Cardstock: Chocolate Chip, Mellow Moss, Vanilla
  • Ink: Bordering Blue, Night of Navy, Mellow Moss, Versamark
  • Stamp Set: Roses in Winter (sadly, retiring June 30)
  • Adhesive: Sticky Strips for the boxes, Poppin’ Dimensionals for the roses, Two-way Glue for glitter
  • Tools: Cuttlebug embossing folder, scoring tool, heat embossing gun, Coluzzle circle cutter, detail scissors (snip-its), art sponges, fine spritzer water bottle
  • Accessories: Detail Clear Embossing Powder, Dazzling Diamonds glitter, K&Company adhesive pearls

Now my girl E gets to figure out what suprises to put in the cake. I hope she has as much fun with it as I did. Happy baking!

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Sweet Comments

  1. Wow, that is just amazing. Very, very clever.

  2. I saw this in the magazine and thought about attempting it, but never got around to it. Your version looks so tasty! What a gorgeous piece of cake, and calorie free to boot.

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