1970's Cake

For my 1970's cake I wanted to create a cake which you would've seen in a Wilton magazine. After much research I found that 70's cakes were not very different from 80's cakes. Most of the trends stayed the same from the general colour pallet, to the style of piping. In the 70's some of the most popular cake colours used were dark green, shades of blue, orange, yellow, dark purple, and often a white base. The most popular flavours of this decade were carrot, vanilla, chocolate, lemon, and yellow cake. Fun fact: carrot cake became popular due to the belief that it was healthier than other flavours. Piping styles still included shells, rosettes, banners, and lace. Cakes were extravagant and gorgeous; when made professionally of course. Homemade cakes of this decade were more than often made in a tinfoil tray, definitely not the same as cakes today!

For my cake I made a 3 layer vanilla cake linked here: https://www.recipetineats.com/my-very-best-vanilla-cake/. As always I frosted it with my favourite Swiss meringue buttercream linked here: https://natashaskitchen.com/swiss-meringue-buttercream-recipe/. I made the cakes the night before this time, so to keep them fresh I stored them by wrapping each one in plastic wrap, and kept them in the fridge. I also made the buttercream the night before so I stored that in the fridge as well, then mixed it again the next morning to get it smooth. To pipe the details I used 3 different tips: Wilton 1M, Wilton A32, and Wilton 45. I first piped the shells on the top and bottom. Then, piped the banner and the shells on top of it. Finally, I piped the white rosettes around the cake.

Overall, this was my favourite cake that I've made so far. It was such a fun challenge, and I felt very proud of how it turned out!