The orders are slowly starting to come in! I had an order for another carrot cake – this time it was for a 60th birthday. The order was for a 10 inch, 2 layer carrot cake, covered with cream cheese frosting and decorated with orange roses.
This was the first time I’ve made a 10 inch cake, as most requests in the past have been for 8 inch cakes so I had to work out the quantities and how to adapt the recipe for a slightly larger cake. In the end, I used a normal carrot cake recipe per layer – it seemed to work out quite well as the layers were thick enough to only need 2 layers. I may need to find a faster alternative to grating 600g of carrots because it took such a long time!
The normal frosting that comes with carrot cake tends to be cream cheese frosting, which is very quick and easy to make. The two layers are sandwiched together with cream cheese as well, but I found that there were a lot of crumbs on the cake so I done a thin crumb layer to pick them all up before I covered the entire cake again.
Normal buttercream is quite easy to smooth down – especially if you use meringue powder and keep it in the fridge for a while – you can just smooth it down with some greaseproof paper. Cream cheese frosting on the otherhand is not easy to smooth down – I done it the best I could, but the more you work with cream cheese, the more soft and runny it becomes.
The cake was finished with buttercream roses (vanilla flavoured), which I piped out the day before and left in the fridge overnight so they would harden and be easier to pick up and place onto the cake.
I piped the leaves onto the roses after they had been placed on the cake and finished with a handpiped message.
Here’s the cake all boxed up and ready to go!