2020's Cakes

The 2020's started out with a bang-not in such a good way though. Almost as soon as the year 2020 began, Covid-19 did as well. This pandemic impacted the world in unimaginable ways, however in general we found ways to cope and keep moving forward.

This cake (similar to the popular "lunchbox" cakes) is what I like to call a "Covid Cake". These types of cakes became popularised and trendy due to the pandemic and constant lock downs. Their smaller size and ability to be easily distributed helped build their popularity, while no one knew if parties could be held and if so, to what capacity. Furthermore, they still always had a beautiful design and detail, while also being able to suit any type of party and occasion. Decorations have included meringue kisses, gold leaf, candied fruit, and chocolate drips. In addition, cake flavours have reached new heights with people wanting something new yet classic; some of these include coffee, caramel, pink champagne, and of course chocolate and vanilla. They helped celebrations to still remain special and memorable, without extravagance and large attendances.

The cupcake-cake I made was vanilla, with buttercream; I choose this flavour and to use regular buttercream as it was for a children's party. I've come to the conclusion that I don't mind using buttercream for piping decorations, but to frost a cake-absolutely not. The recipe I used for the vanilla cupcakes (linked here: https://www.lifeloveandsugar.com/moist-vanilla-cupcakes/) had wonderful results. I have used it previously and also ended up with the most delicious and moist cupcakes, so I would definitely say that this one's a keeper. For the buttercream I made up the recipe myself after not experiencing good results with other recipes in the past. To frost and decorate the cupcakes I first piped on dollops of the white buttercream using an open piping bag with a 1-inch cut in diameter. I then used a Wilton 1m tip to pipe on the pink rosettes (I've learned that while doing this it is important to pipe upward, rather than moving the rose outward). I then used an open star tip to form the purple star dollops. Finally, I added some edible pearls and other sprinkles as well as the tiara and wand.

I think out of all of the cakes I've made so far, I'm most proud of this one. Not only was it such a joy to make but it's also a style I have wanted to try out for a while now.