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Callan, my fabulous assistant, turned 21 on Saturday. I know that must sound quite young to many of you, but she is more mature at 21 than I’ll probably ever be. (Just yesterday I used the word “duties” at work and my sister and I had a good laugh over it.)
Callan prepared for her birthday wholeheartedly and with the ferver of a high school senior preparing for her prom. There were not one, not two, but THREE wardrobe changes throughout the night, a thoughtfully selected guest list, a carefully curated collection of alcohol (seriously: there was Fruit Loop-flavored vodka), and even a signature cocktail. I, of course, made the cake.
In preparation for her 21st birthday cake (two tiers, naturally: the bottom with chocolate cake and Bailey’s buttercream, the top with vanilla buttermilk and Bailey’s. How could a girl choose just one?) I searched her “let them eat cake” Pinterest board for design inspiration (61 pins of cake photos and not one of ours? Really? She did tell me a while ago that she felt funny pinning our own stuff, but still. Not one?) and found three overriding designs: gold, sugar flowers, and mint green. Got it.
I knew I wanted to make the cake a peach fondant and use a vintage color palette, and the rest just sort of fell into place. A huge bouquet of sugar flowers seemed too formal, so I decided on smaller flowers to bring just a hint of whimsy. The pinspiration below dictated the swag design. (Apologies for not being able to find the source of the photo.) She loves gold and lace, so I found a pretty lace and painted it with edible gold. And of course, a 21 in a super cool typeface.
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