This month my daughter celebrated her 21st birthday. And my 18 year old son has graduated from high school and is embarking on a new beginning. Where has the time gone? I’m feeling a little melancholy but am so fortunate I have been able to spend so much time with my precious children. They have grown to be wonderful, sensitive young adults and I am very proud. It is now time for me to let go and allow them spread their wings. I know, that with God’s grace, they will accomplish what they set out to do with integrity and respect for themselves and others.
The 21st birthday celebration was an understated affair with a simple meal at our home on the front lawn with close family and friends. My daughter has always loved selecting a birthday cake and this one was no exception. It had to be red velvet, multi layered and decorated with lots of colour. And so it was.
Red velvet cake was layered with cream cheese Italian meringue buttercream and covered in dark chocolate ganache. It was a riot of colour with cherries, raspberries, blueberries,fresh roses and assorted sweets and biscuits to accompany the homemade decorations. I made lots of little pink, orange and yellow meringues, red velvet macarons (recipe coming), honeycomb and sugar paste butterflies to decorate the cake.
The sugar paste butterflies are part of this month’s Daring Kitchen challenge hosted by Shillpa Bhaambri from Cakeline the Journey. Shillpa challenged us to become cake designers using fondant, sugar paste or modeling chocolate to create a design for a cake or cupcake. As I already had a plan for this cake I decided I could incorporate the butterflies into the design. I used homemade sugar paste coloured pink, orange and yellow to cut out butterflies using a cutter. A piece of cardboard bent into shape and covered with non stick baking paper served to shape the butterflies.
After they dried overnight I used a little black colour thinned with vodka edge the wings. Then once that dried a sparkle dust dry brushed on lifted the colour of each butterfly. With a little royal icing (egg white and pure icing sugar) a thin wire was secured to the underside.