Copenhagen Cakes

Cakes and kitchen creations from a home in Copenhagen

Cake styling inspiration #1: A tall and beautiful birthday cake

For a long long time I have been wanting to create this cake, and today I finally had the time. It turned out to be just as beautiful and fun as I had hoped for, and the best thing is that decorating it was so easy.

What I really love about the cake is beyond a doubt the tall shape of it. I’m just crazy about tall and “slim” cakes. When putting together cakes this high it is important to bake layers that are quite sturdy. I have a few recipes that would work as layers in this “cake tower” in my cookbook “Copenhagen Cakes”, and otherwise I also have some good recipes here on my blog. See for example this recipe for chocolate and rasperry layers or this recipe for the most amazing chocolate layered cake.

I made a simple buttercream for the outer surface of the cake. I do admit that buttercream is not my favorite thing when it comes to taste (yes, I have often advocated against using it), but for this cake it is just perfect as it is super easy to work with and it will simply stay just the way I want it to. For this cake (diameter 15 cm, height 17 cm) I used the following amounts:

250 g butter, room temperature
250 g icing sugar
2 Tbs heavy cream

  • Beat the butter in a stand mixer until it is soft and fluffy.
  • Add the icing sugar a tablespoon at a time while beating at medium speed. When all sugar has been added scrape down the sides of the bowl with a spatula and attach the whisk. Whisk the buttercream at high speed for app. 3-4 minutes until it is light and fluffy .
  • Add the cream and give it a good whisk.

Once the cake has been covered with a beautiful layer of buttercream there will be a little bit of buttercream left in the bowl. I colored it purple with purple icing color and piped small cute dots along the top edge using Wiltons large tip 6B.

Creating this cake was such a fun and interesting creative process. There are really no limits as to how the end result may turn out – actually trying to restrict myself was quite difficult once I got hooked on adding details here and there. Along the bottom I pressed a cute uneven line of colorful confetti sprinkes – both beautiful and practical as it covers the edge between the cake and the cake stand.
As seen on the first picture of this post I tried topping the cake with beautiful roses and rose petals. I really liked the elegant touch this brought to the cake. For a more festive looking cake I took off the flowers and instead decorated with cute tall pastel colored candles, as seen on the second picture.

I really love both versions of the cake, and I am sure this won’t be the last time I’ll be creating a tall and “different” cake like this. Can’t wait untill next time!

copenhagencakes

Jeg hedder Cecilia, er 29 år, madelsker, bosiddende i København og Kandidat i Islamiske Studier. Arbejder med PR og marketing, og derudover får jeg også tid til kreere madopskrifter for diverse medier, magasiner og virksomheder, hvor jeg rigtig får lov til at gå i dybden med mit kagenørderi.

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  1. Wow, what a cake! I wish it was my birthday. 😉 Love the decoration, elegant yet fun! Being a Copenhagen based bake-lover I would like to ask you, if you have any tips on your favourite bakeries or cafes in Copenhagen? I am spending a few days in Copenhagen in the beginning of April and knowing your style and taste I would really appreciate some tips!

    1. Thank you so much for the sweet comments! I would recommend Strangas Pastry or Serenity Cupcakes when you visit Copenhagen 🙂

Jeg hedder Cecilia, er 29 år, madelsker, bosiddende i København og Kandidat i Islamiske Studier. Arbejder med PR og marketing, og derudover får jeg også tid til kreere madopskrifter for diverse medier, magasiner og virksomheder, hvor jeg rigtig får lov til at gå i dybden med mit kagenørderi.