I started out making everything from scratch except the icing (used to make the cake sticky to hold the fondant). I now use purchased gum paste and modelling chocolate if they are needed.
This year, I decided to attempt a sugar pour to make a water lily pond. I also offered a gluten-free chocolate cupcake option for a friend with coeliac, which gave me more cakes to decorate.
This year's cake is pear cinnamon, which I adapted from a simple white cake recipe.
1 cup white sugar
1/2 cup butter
2 tsp vanilla
2 tsp cinnamon flavour
1/2 cup milk
1 1/2 cups flour
1 3/4 tsp baking powder
Dice pear, place in saucepan, season with cinnamon, ginger, and a dash of salt to taste. Cook on medium while preparing the cake batter, stir occasionally. Cinnamon can form a paste-like texture, this is normal and will mix in to batter later.
Pre-heat oven to 350. Grease 9 x 9 baking pan.
Mix all wet ingredients thoroughly. Add flour, add baking powder, and mix. Add pear mixture. Taste the batter because it's yummy.
Pour into baking pan, bake about 30 - 40 minutes. Baking is complete when the cake springs up when touched. Let cool on rack, and enjoy.
Thank you to my friends and family who celebrated with me. I would not lead a life I love so much without you.