Hermia's Homemade

I’ve been gone for way too long! 2024, too soon!
I would like to share a very special cake I was honored to make for a 50th Birthday Party. This was a 4 layer vanilla cake with dulce de leche filling and vanilla frosting. Adorned with beautiful roses and gold accents. I am so proud of this one!

Here we are again! Another birthday – I can’t believe I have not posted in a year. Life has been busy and honestly what a year 2020 has been! I wanted to share my creation for this year’s birthday. I stayed away from flowers because I wanted to showcase how far I’ve come in my baking journey. I did not want any distraction from the actual cake.
This cake is aesthetically everything I wanted it to be. I was going for an abstract, rustic look.
Bottom tier is chocolate cake with chocolate mousse filling. Chocolate buttercream frosting and vanilla buttercream frosting for texture and style. The flavors worked really well together! The top tier was all vanilla everything.
While you read this post I will be eating that little slice I saved for myself! We all know it’s so much better the day after!
Thanks for reading and reach out to me if you need a celebration cake or a just because cake!

I enjoy making my birthday cake every year. It’s like a blank canvas and I get to work on my skills and new ideas without worry. If I fail it’s only my cake. This was a 5 layer 6 inch cake. 2 layers red velvet with cream cheese filling and 3 layers chocolate with chocolate ganache filling – all wrapped around in vanilla buttercream frosting. I love decorating with fresh flowers and why not pink. It’s vibrant and beautiful. This cake was simple amazing!

Naked cakes have become my signature as this style was one of my first cakes. I was always baking but never ventured to do a layered/tiered cake. Someone saw my potential and insisted I do a bridal shower 2 tierd cake. It was a success and that is my story! This one was for a 50th Birthday celebration. It is a 3 layer vanilla cake with dulce de leche filling and vanilla buttercream frosting. I love flowers and I gravitate towards a more rustic style every time so you many more like these to come!

I have more often failed at making caramel sauce than I’ve been successful. I have looked up countless recipes over the years and tried them too! I even did the condensed milk version. In my opinion it’s too thick. To be honest I think the pat of butter I used here was the trick. You have to turn the heat off your syrup when it reaches the color of honey and then quickly pour in the heavy cream and butter. Stir until everything is incorporated and you’ve made yourself a great batch of caramel sauce!

I’ve always loved a great Danish pastry. The layers of buttery goodness nestled between the layers of dough wakes up your (or in this case mine) sense of taste! I’ll call this my first time a success but hope to only get better from here!