The next lesson is don't ask your husband for an opinion cause if he doesn’t agree with you-he's wrong period!!! He told me my tree trunk was too round. So I made the bottom layer like a tree trunk. LOLĭecided I couldn't stand the idea of 3 layers of Mossy Oak Breakup edible image so I asked the bride if I could do something different on the bottom and she said fine. He wanted to go play golf and kept asking when I would be done….and you think when the kids are gone=peace. He took the day off just to bug me, I swear. My husband’s fault, he kept distracting me that Monday and I wasn’t watching the timing. When I was putting the cake together the night before I found out my blueberry cheesecake wasn’t cooked on the bottom and I had to remake it at 9pm. Everyone thought they were real and made the cake. 3rd time was the charm (with some glue help) and I thought I'm done with this brilliant idea. They kept breaking at the middle right at the end when I would paint them.
It took me 3 tries before I got a good set. My friend had some from his woods for me to use as a guide. Then I came up with the bright idea of making antlers to rest against the cake. Didn't really want them anyway and I won't put fake plastic stuff on my cakes. They took aboutĢ weeks to really dry well. Next I started making gum paste leaves and painted them in fall colors. I found what I needed there at a decent price and ordered Elk, Moose, Doe, Buck and a Fawn. She said "NO", rolled her eyes like I was crazy, and walked away. My second stop was Michaels and I asked if by chance they had any deer around from Christmas. Dianne (his wife and owner) was teaching a gelatin flower class so he helps out. He found the image and told me to call him when I needed it and helped me measure the cakes. He said camouflage weddings were popular-in the fall and winter. Darrin was really nice and didn't laugh too much at the picture. Lolįirst stop was Cake Connection in Jackson Mi. Oh, hunter orange for trim that was hard for me to do not my color. Lemon cake on the bottom with lemon filling, buttermilk chocolate with chocolate mousse middle and blueberry cheesecake for the top. So we decided on Mossy Oak Breakup for the edible image, deer, elk and moose- the rest left to my imagination. Thank you I iced it in a think white layer for two reasons. Baby Shower (146) Birthday (343) Bridal Shower/Engagement (75). I had done some research and truthfully couldn't find one camo cake that I liked, and they liked the one that I liked the least! It had bears and twigs and camouflage edible image. By Mother Mousse On -Jobs/Hobbies, -Patriotic, Birthday. Find high-quality stock photos that you wont find anywhere else. The bride and groom are avid hunters and wanted a cake to reflect that theme. Search from 74 Camouflage Cake stock photos, pictures and royalty-free images from iStock. Drizzle over top of the cake and slice to serve.When I did a consultation for this cake I had no idea what I was in for.I like to do new things and this one was 'the one'. Remove from heat, then stir in confectioners' sugar until it has a nice creamy consistency. Allow to cool completely before removing from the pan.įor the maple cream sauce: Add the cream cheese, maple extract and 2 tablespoons water to a small saucepan over medium heat and let melt until combined (add more water if too thick). (The dollops should be small to create a camouflage pattern.)īake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 25 minutes. Use small (2-tablespoon) ice cream scoops to drop dollops of the colored batters in random order into the prepared loaf pan.
#Camouflage cake plus#
Use the gel food coloring to create 4 colors: Light green (3 drops neon green plus 1 drop black) dark green (3 drops leaf green plus 1 drop black) gray (2 drops black) and dark brown (3 drops dark brown). Divide the batter equally among 4 small mixing bowls. Add the remainder of the flour mixture and milk and beat on low speed until the batter is smooth and homogenous. Add half of the flour mixture and half of the milk to the batter and beat on low speed just until combined. Sift together the flours, baking powder and salt in a mixing bowl. Pour in the almond and vanilla extracts and whip until combined.
Add the eggs one at a time, beating after each addition, until incorporated. Cream on medium speed until the mixture is smooth and fluffy, about 2 minutes. Line with parchment paper, leaving excess on the long sides of the pan for easy removal of the cake.Īdd the granulated sugar, butter and cream cheese to a stand mixer fitted with the paddle attachment. Spray an 8-by-4-inch loaf pan with nonstick cooking spray. For the cake: Preheat the oven to 325 degrees F.
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