Happy Friday friends!! Today I get to show you my sweet Polka Dot Chalkboard Cake!!
This week I had the privilege to celebrate two birthdays with some of my besties!!! My sweet sweet friends Suzanne and Sarah both had birthdays this month so we got an amazing group of friends together to celebrate! Suzanne has been dropping hints in the past telling me how much she misses the fact I don’t make many cakes for friends much anymore, so I knew I had to make her a cake for her birthday!! Suzanne has been such an incredible support to me this past year after loosing my mom. She was there within hours of her passing to give me a hug and pray with me. She remembered my mom’s one year anniversary of her passing and came early in the morning to drop off coffee, flowers and a note. She has blessed my heart in more ways than I can count…the least I could do was make her a cake!! LOL!!
The wood background is a “Bakedrop” is by Sugar High Inc.
Yet it was also my husband’s 40th birthday and my baby girl’s 4th birthday this week!! Ahhhh! So, I also knew if I was going to make a small cake for a party, it had to be simple!! I was really inspired by Carrie‘s polka dot cake she made for her Photography based Craftsy class. I loved the randomness and simplicity of it. And, I’ve been SO inspired by all the super cute chalkboard cakes out there! So, in order to make it look less like a baby shower cake (which is totally how I felt this cake turned out! haha!) I added a cute little chalkboard plaque to the cake to personalize it for Suzanne and Sarah! The plaque is by Not Just Cakes By Annie…click HERE to check it out. It’s so easy to use. If it’s out of stock, stick close to her Facebook page because she’ll let you know when they’re back in stock!!
For the chalkboard effect, I used the Americolor White Gel color and a wonderful video tutorial by Liz with Artisan Cake Company. She did a class through CakeMade called “Rustic Wedding Trends” which showcases her chalkboard technique. Check it out! Liz is amazing and UBBER talented!!!
For the polka dots, I used a #12 Wilton Icing tip! They are 5/8″ circles and perfect for this 6″ round x 6″ tall cake.
And, here are my beautiful sweet friends!! Sarah and Suzanne you are SO precious to me and I love you both! You have the most amazing, sincere and generous hearts! You are beautiful examples of Christ and how to be a mom that love their kids whole heartily and a wife that loves their husbands deeply! Thank you for being my friend, for challenging me to grow closer to the Lord, and for sharing in all my ups and downs!!! xoxo!
Check out all my favorite tools HERE
Check out my online cake classes with Craftsy and snag some DEEP discounts HERE. This link also includes other class discounts so you don’t want to miss out!!
What a great design for a 1 tier barrel cake. It looks fantastic.
Thank you so much!
beautiful!
wow!! what a nice decoration work done on cake. Excellent. completely liked it.
Kids birthday cakes in pune
Thanks!!
Manish
Hi Jessica, I wasn’t able to leave you a question in FB. So hopefully I’ll be able to contact through here. I have a wedding cake the day after Thanksgiving. I’m following your freeze method. But how far in advance can I ice the cake (regular buttercream icing) before the big day? Can I refrigerate each frosted tier then day of put together? Or leave on counter? How many days ahead can a prepared/iced cake be left in frig or counter without drying out? I’m hoping to ice Tues and finish Friday. Thank you in advance!!!
Hi Robin!
It really depends on the cake recipe how long it can be “out” without drying out. My mudcake can sit out for 5 days and it’s still incredible. A typcial butter cake can last up to 3 days without tasting like it’s drying out. So…take the type of cake into consideration. If you know you are going to need it to be baked several days in advanced, you might consider putting some simple syrup on each layer to add some moisture. It also depends on how much time you need for decorations. I’m sorry I can’t be more helpful. If you can bake ahead of time and freeze the layers warm, it’s going to help keep moisture in the cake. Then put the frozen layers into the fridge the night before the wedding to unthaw, then frost and fill as close to the time as you can. Make sure the cake is room temp before cutting/eating. Room temp cake tastes much better! I wish you the best!!
Hi Jessica Beautiful cake! What was the height of this cake and what size pans did you use? Many thanks Blessings Kathy