How To: Confetti Cake Tutorial

Good Evening Friends! Today is my Birthday and I thought… there’s no better time to do my first Vlog and show you all how I make cakes! I am so excited to share my cake tutorial with you today. I’ve put together a little video on the step by step process of how to make this adorable little birthday cake! Easy for beginners


Custom cakes can be very expensive, and not knocking on the cakes you can get from local grocery stores – because they’re quick and you can customize them with wording at an affordable price point, but they’re not nearly as adorable or delicious as when you make your own with quality ingredients!

My friends laughed at me when I said making this cake is easy… they were like “yea… for you Ms. Martha Stewart”… but I honestly feel that if you are crafty or have a passion for anything creative – you CAN make this cake!


The hardest part, is icing the outside and getting straight edges… BUT I will show you how to do this at home, and the little flower icing blobs cover a magnitude of errors! So don’t be nervous! Let’s go!

Here’s what you need in terms of tools:

  1. Long Metal Spatula – I like one that is bent on the handle. You will see this in the video below!
  2. Cake pans – 6 in. Michael’s has these for you, or amazon, or any place you can get baking supplies. Just make sure the edge of the pan is completely straight and does not angle out at the top. You want straight even edges for when you go to stack them.
  3. A metal cake scrapper – you can get the one I’m using at your local Michael’s for about $8.00! Or, head on over to home depot and get a longer wall spackel tool. You laugh – but it works just the same! There are plastic versions of this too, just make sure your edge is 6in or longer and does not have a curved edge.
  4. Lazy susan, or spinning cake stand.
  5. Icing flower tips – there are tons of these at Michael’s as well!
  6. Piping bags – also at Michael’s. So easy to use, but if you have zip lock bags those work too, just get the freezer kind as the plastic is a little thicker.
  7. Food coloring of your choice!

In terms of ingredients  – just find whatever cake recipe you love, or use a boxed cake! You’ll need enough batter for three 6in size cake pans. I threw some sprinkles in my favorite white cake batter to make it confetti on the inside. You can also add some food coloring to the cake to make the inside pop however you’d like!


DO NOT buy icing in a can! While its delicious and easy to use for simple cupcakes or a pan cake.. it does not set up, or have the structure you need to make a layered cake! Buttercream is where it’s at! There are a lot of recipes online, but it’s simply unsalted butter, powdered sugar and vanilla. You can add a small amount of milk if you make it too thick. Essentially you just let your butter get to room temperature and slowly mix in your sugar until you get a nice thick and creamy consistency. You want the icing to be able to set, or pipe out and hold a shape… so you will not get this if you use store bought icing!

Ok… now it’s time for the video! Hope you like it… it’s about 10 minutes long, but it’s fun to watch and hopefully you learn how to do this yourself!

Watch me here!




Weekend Round Up!

This was a super busy week for me… worked all four jobs! Finally over and able to catch up on blogging, life, cleaning, talking with my family, etc.


Yesterday I got the pleasure of making a sweet cake and some cupcakes for a friend! I love my baking business for the pure purpose of meeting new special people! I met Suzi last year, through one of my best friends from high school! She’s such a doll and was so appreciative that I was able to help her. As I was of her for giving me some business and allowing me to share in her daughter’s special day. Edith turned one and had the cutest little garden/flower themed birthday party! Suzi sent me the invitation and let me put my creativity to work. Another reason I love making cakes… I get to put my own ideas to work with trusting clients! The cake turned out so cute and I cannot wait for Suzi to send me smash cake pictures!IMG_5809

I try and coordinate my style to the cake… ha, I know… but what else would a style blogger do?!? This little tube top from Free People is literally the best, and reminded me of a secret garden… so it was perfect to wear to show off the cake! Shop it below… it’s on sale and comes in two other colors! I’m wearing an x-small!

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Shop my little sleep shirt below! Also linked some of my favorite pajamas from the gap! Currently on sale and another 40% off with code THANKU!

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Cinco de Mayo!

So excited to share this cutie cake with you… and yes, I DID match my outfit to the cake! That’s totally normal, right?!?

My dear friend Katie has been a loyal customer for a couple of years, since the birth of her two beautiful boys, so it’s always an honor to celebrate these milestones with her family! Today we’re celebrating James and Theo’s birthdays – and the theme, Cinco de Mayo!

This cake is actually much more simple to make than it looks… so here are the steps below! The first part of the process, in terms of layering and icing the cake is pretty common for any cake you make! So whether you’re copying this design, or doing your own thing… the base cake and icing procedure will be pretty standard to any cake you make!

The pictures are not ideal so I apologize- it was getting dark, I was alone, and if you could see the disaster that is my apt right now… you will understand why they’re so close up, ha!

Here’s what you need:

  • Round cake pans – 6 in in diameter
  • A spinning cake stand (or lazy a Lazy Susan works)
  • A flat edge piece of plastic, or metal cake scrapper (if you have a large wall putty tool that works too, ha!)
  • Wilton # 103 icing tip
  • Piping bags (regular ziplock bags will work, but get the freezer kind that are a little thicker)
  • Icing smoother
  • Wine and/or a shot of tequilla


OK, so first – bake the cake (obviously)! Divide the batter evenly into the pans, I usually put about a cup and a half in each one. If you’re using just one pan at a time, split your batter into four even batches so they come out even heights. If you are using a box cake – you will need to make two to have enough batter for four layers. Once the cakes cool down, you will need to level them – so essentially cut off the part of the cake that is rounded at the top. I just free hand this with a bread knife. There are other fancy ways to do this with toothpicks and string, and there is a tool you can buy that does this, but I’m old school and just hack at it with a knife! If your cakes are even heights, you essentially just need to cut off right at the top of the edge of the cake – and TADA, they’re all even and ready to stack.


Google a butter cream recipe – do not even attempt to use canned icing from the store. The consistency is just not ideal for this type of cake, and it will not set how a buttercream frosting does! Plus, buttercream just takes like heaven and is so easy to make. Essentially its vanilla, butter, and powdered sugar, and you can use a little milk to help the consistency if it gets too thick.

Once the buttercream is made – you can add food coloring to get your desired shade! I recommend the wilton gel food coloring. It’s much more potent than the liquid food coloring you can get in any basic drug store isle. Walmart and other stores will have a lot of Wilton products in the actual isle where you buy baking pans and trays – otherwise, go to Michaels for all the fun decorating tools you will ever need!

You can load up an icing bag if you want to start the icing process, or you can just free hand. Add a little blob of icing to the middle of your cake circle, this will hold the cake in place once the icing has set. If your using an icing bag, just make a big spiral and smooth it until the top layer of cake is covered. Otherwise, add generous blob of icing in the middle of the first cake layer. Evenly smooth it out to the edges with your spatula. Since you cut the top of the cake off, try to work the icing around as best as possible, without ripping the cake or touching the spatula to the cake itself. Once your icing is about 1/4 in thick and level, add the next cake layer on top! Once that layer has icing on top, run the flat edge of the spatula around the outside of the cake layer and wipe off the excess icing that is peeking through the sides.


I repeat this process twice, and then let the cake set in the fridge for about a half hour. This hardens the icing and will prevent the cake from moving/sliding. Then I’ll add the other two layers. The top layer you want to get as smooth and even as you can before you put the cake back in the fridge! This can be done with the spatula, or with your metal cake scraper.


Once the cake is layered – its time to ice the outside! This can be the most frustrating part until you get the hang of it, so just be kind to yourself, and take your time! You start by just putting generous blobs on the outside of the cake. I like to start at the bottom and work my way up as I go around. You will scrape a generous amount off the sides, so don’t ever worry that you’re putting to much on! Once the whole cake is covered, you will take your plastic or metal scraper, and stand it upright along the side of the cake. Keep the scraper as steady as you can, and move the spinning cake stand slowly. This will allow you to get a smooth edge, and you will not need to move your hand, and will have straight sides! You will have to go around a few times to get it right. If you get a hole, or scrape too much, you just load up the icing again and start that area over again – (this is the part that can drive you nuts!) This is where the wine or shot of tequila comes in handy – stress relief!


Once the cake is iced and as smooth as you can get it – you can scrape the top again from the outside in. This will take off the excess around the top edge, and if you work from the outside in – you wont have to worry about the sides getting uneven or smudged again.

Put the cake in the fridge and let it set for half hour. If your icing is smooth enough from the instructions I just gave – you’re done! Decorate as you please with other colored icing, fondant, sprinkles – you name it! If you really want to get all the kinks out of the icing, use a Viva paper towel (has to be viva) and the icing smoother tool. Carefully place the paper towel around the edge of the cake, and use the smoother to gently run over the sides. Seems super weird – I know, but it works. Your icing must be cold and not room temperature, otherwise it will stick to the paper towel. No need for that on this cake since the ruffles will cover the base layer of icing!

For the ruffles I used a Wilton tip # 103. I separated all the different colors of icing and put them in their own piping bags. If you don’t want to buy the same tip for every color of icing your using, then have a separate empty bag for the tip that you can just swap all the colors into, then you wont be cutting bags open each time you switch colors.


Next part is the fun part! Using the tip, make a wave type motion and rotate your cake as you go alone the outside edge. I did one layer of each color. Once you get to the top, you are finished! Applied the same technique to the little cupcakes I made as well. I did a similar method with different color icing for my god daughter’s cake with all pink icings… so this is such a fun and easy way to ice a cake for any occasion using different colors of icing!


I hope this helps – I will be sure to add video tutorials in the near future! Happy cake making!

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Life is what you Bake it!

Cake is one of my most favorite things in life! Baking has become such a passion of mine in the past couple years. It allows my creative side to shine through, and makes people happy – is there anything better? There’s really nothing more fun than bringing a beautiful custom cake to any occasion. It’s allowed me to be a huge part of celebrating my friends birthdays, their kid’s birthdays, baby showers, weddings, and I get to meet amazing new people through referrals.

I am not professionally trained in baking – but from a young age I baked anything I could. Brownies, cakes, cupcakes, pies… even made my own icing from scratch. I think the team of contractors that finished our basement when I was little were served a new baked good daily, ha! I have a few recipes that are my go-to’s now, that are modified from other recipes I’ve found online, but I will experiment with almost any new flavor combination people ask me for! My personal summer favorite is a light lemon cake, with my blackberry buttercream frosting! In the colder months I love a good apple spice cake with a cinnamon cream cheese frosting… so delicious. Anyone’s mouth watering?!?… No, just me? OK!

Cakes for me are just an expression of my love for whoever they’re going to! It’s not only a talent of mine, but a means of self expression. I’m kind of a perfectionist (and my own worst critic), but once they’re complete, I am just so pumped for everyone to see what I’ve created! I also have been able to make so many different kinds of cakes – no repeats really, which is so fun. Most birthday’s are themed, or each occasion calls for different designs, so every cake or cupcake is unique in its own way. The more I create, the more I learn new techniques and new ways to work with icing.

Sometimes I just deliver or hand the cake off- but other times I have the pleasure of being there when the cake is cut. I always make sure the inside is just as fun as the outside, just to add an extra layer of WOW! Ombre cake, funfetti, checker board pattern, even the american flag once – the inside is always super cute! It’s so great to be there in person and see everyone enjoy my work of art, but it is wrong to be sad when it’s cut, or sometimes smashed, into? HA! My anxiety kicks in a tad when this moment happens… not gonna lie.

My sister gave me the honor of making her wedding cake… and a few years later, my brother followed suit! So blessed that they trusted me enough to make something so important on the the most special day of their lives! No pressure there at all… eek! My sister’s cake was the first time I played around with fondant. Ya know… with a wedding cake, no biggie. I mean – what was I thinking? I watched a you tube video and basically said “I got this”… and thankfully I did. My brother’s cake was the first three tiered cake I made. While the design was more simple than my sisters, the level of frustration was at an all time high, ha! They wanted a “naked” cake, so essentially a layered cake where the icing looks scraped across the outside edge – showing the cake layers. Well… this cake was so big, and some of the sides of the cake were sticking to the pan – ugh, the worst! So – my perfectionist self – went to the grocery store about three times in two days to get more ingredients to remake some of the layers. To anyone else, this would not be a big deal, but where there were holes/tears, the icing went right into them and I just wasn’t having it! Pretty sure I broke down at one point – to which my amazing brother and soon to be sister told me I was nuts, the cake was amazing, and they loved it. Phew! Nerves settled.


Nothing is perfect – and cake design has definitely taught me that. However, the energy and love put into them is priceless. As Kate Spade always says… eat cake for breakfast! I am fully in support of this way of living life!

Recipes and tutorials to come…. stay tuned!