I don’t always feel like I’m leveling up. When I look at everyone’s work I’m like super pressed to get better…and I have????.

But jeez, I’d like one cake to go from start to finish without a frosting catastrophe. It’s either not enough or a fundamental failure.

I tried my hand at doing an origami cake. I’ll do it again…with a mold. My mold was make from poster board which did the job but…

By the time I got to the drop flowers I wanted to throw the whole cake out of the window.

Top 4 inch, 4 layer Vanilla Almond Sprinkle Cake - Recipe adapted from Sally’s Baking Addiction 6 inch Birthday Cake.

Base 6 inch, 4 layer Chocolate Whiskey Cake- Recipe adapted from The G&M Kitchen Bourbon Chocolate Cake.

Both filled with a drunken blackberry puree and Mascarpone mousse.

Frosting in question…Frostform’s Silky American Buttercream. Too much liquid. It caused my cake to weep at room temp. My fix. Wilton’s Crusting Buttercream around the borders to hopefully collect