Black and white birthday cake
When I think of birthday cakes, I envision the highlight of a wedding extravaganza. No, I am not referring to the dress; I am talking about the centerpiece of the reception, the cake. I have been such a fan of wedding cakes, I actually use it as an inspiration for all my cakes. Whether it is a birthday cake or for Father’s day, I will be forced to make a wedding cake. Having a wedding cake on your birthday is definitely better than getting married twice.
This week, I came up with a black and white cake for a very good friend of mine, Katie. She is not a fan of the color black but I had to do it because I have been anticipating a particular design for a very long time. It was a risk but it was totally worth it. She loved it so much, she almost cried.
As you can see, the cake is three tiers. The bottom tier is actually a styrofoam dummy while the rest are chocolate cakes with layers of fudge and cappucino filling. I used Jennifer Dontz’s semi homemade fondant, tinted black, and the rest is Fondx and Satin Ice. I would have made the sugar flowers but since I didn’t have enough time, I had to use pre made ones. The whole cake is basically edible, from the drapes to the stripes. The flowers are made of sugar, but since it has wires, it shouldn’t be eaten.
At the end of the day, I’m glad that she loved the cake as much as I did.
1. Kate K
October 20th, 2009
Rylan–it’s taken me decades to get the skills to do what it seems to have taken you minutes to acquire. Freaking stunner cake! Can’t wait to see the peonies!
2. Ashley
October 20th, 2009
Hi Rylan,
Keep those gorgeous cakes coming, and have a beautiful day!!!!
Once again you have made an all around fantastic cake. It’s gorgeous and I bet your friend did love it. You are truly an inspiration to me, and thanks so much for all the help, advice and links you have provided (you know where). I want to be like Rylan when I grown up, LOL!!!
3. letsgetcaking
October 20th, 2009
What a gorgeous cake! I enjoyed reading the details about creating it. Your site is really nice, too. I’ll definitely be coming back as you add to it.
4. Jennifer Dontz
October 20th, 2009
OMG!!!! That is one STUNNING cake! Bravo! Take a bow girl….. well done!
Jennifer Dontz
5. TheGspotnyc
October 20th, 2009
Rylan,
Great job, love the overlook of the website. Simple and understated is best! Love the texture and color scheme. You should trademark the name of your site, it can very well work as a ….gallery/cafe name in the future… you never know.
The first picture is simply amazing. Keep it up!
-g-
Congratulations
6. Elizabeth Strehl
October 20th, 2009
Maybe I should renew my vows annually just to get annual wedding cakes…
7. Gis
October 20th, 2009
This is really such a wonderful cake!!! You have wonderful skills
8. Spuddysmom
October 21st, 2009
Elegant, stunning, original – a true Rylan creation. Can’t wait to see more! Nice website… now fill it up with cake! … please….
9. Marian
October 21st, 2009
Love your new chic site Rylan! The name is so catchy too. Looking forward to seeing more of your creations!
10. Rn Mary
October 21st, 2009
Rylan made me the best “birthday cake” ever this year… Im sure he will post it too…Rylan is a “gifted” person who probably was inspired by her Mom whose a superb cook and a pasrty chef as well…but Rylan takes over the artistry, great creation..well, if he can draw and paint the canvas,he naturally could paint the cake with cascading layer of buttercream, apricot glaze or ganache underneath to keep the fondant soft and yummmm irresistibly good “Rylan Cake” creations…We are so proud o fyou!!! Stuart & Tita Mary
11. Yvette
October 21st, 2009
OMG Rylan!!!!!
This is absolutely stunning.. This is a cake that would surely come from a cake or wedding magazine. Everything about it is so beautiful, professional, and modern. I love it!
The photo you took captures the light so well on the cake and the cake itself… I’m at a loss… its perfect!
12. jane
October 28th, 2009
another “WOW” …gorgeous!!!
13. Rylan
October 30th, 2009
Thank you everyone. I appreciate the kind words.
14. amber
November 1st, 2009
So elegant.
15. nora@ffr
November 2nd, 2009
vat a talent you have!! m speechless!! well done!!
cheers!!
16. Erika from The Pastry Chef At Home
November 2nd, 2009
You just started making cakes in March of this year and this is what they look like?! Amazing. They are gorgeous. Congratulations, and keep up the beautiful work.
17. Kitchen Butterfly
November 8th, 2009
OMWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWWW
18. clumbsycookie
November 9th, 2009
OMG! What a gorgeous, GORGEOUS cake!
19. hanni
November 22nd, 2009
wow! it’s gorgeous! im inspired. how do you make the frill sooo smooth and wavy? btw, may i ask, the flowers on top, do u insert them one by one or do u tie a few strands together? what do you use for the stem? oohh. this cake is gorgeous!
20. Rylan
November 30th, 2009
Hanni, the drapes are just rolled out fondant and folded to make the pleats.
For the flowers, I insert them one by one on a round styrofoam ball. I just use wires as the stem.
21. Clair
January 20th, 2010
This is so beautiful… I can’t believe the stripes are fondant. How do you get them t sit so flat and straight?
22. Rylan
January 25th, 2010
Clair, thank you. I first cut a long fondant stipe evenly and then roll it like a tape (think of fruit roll ups). I then put a line of edible glue onto the cake and then unroll the fondant stripe as level as I can. I would then use the back of a butter knife to push the sagging parts of the stripe up and down. I hope I made sense.
23. Merly
March 24th, 2010
Hi Rylan! I have known you through Mayen’s link, and i have to say that I am so impressed and proud at the same time for my kababayan! I am a newbie with cake decorating, I am inspired my Mayen,and now you too..both of you are my inspiration that someone like me who doesnt have any proper training for decorating, like what you said, I didnt know what fondant was!:) but now, through Mayen’s works i have been inspired to decorate cake through YOUTUBE CAKE UNIVERSITY..:) keep on inspiring people! and Mabuhay!
24. So Spiffy (Girl Japan)
March 25th, 2010
Whoa.. are those flowers sugaring?
25. Melissa
March 26th, 2010
Rylan, as usual, a BEAUTIFUL cake. Love it! Said it before, will say it again, you have wicked decorating skills, I want to be like you when I grow up!
26. Koko
March 26th, 2010
I adore this cake! I love black and the draped fondant at the bottom is amazing.
27. A Canadian Foodie
March 26th, 2010
Where do you live? Wish you were closer. My daughter is getting married next year, and you have the talent and skills to do anything. That is obvious. I would love to take fondant rolling lessons from you. I enjoy reading about the heart you put into your work.
Valerie
28. Jonathan
April 27th, 2010
This is so beautiful… I can’t believe the stripes are fondant. How do you get them t sit so flat and straight?
29. Simon
April 27th, 2010
Hi Rylan! I have known you through Mayen’s link, and i have to say that I am so impressed and proud at the same time for my kababayan! I am a newbie with cake decorating, I am inspired my Mayen,and now you too..both of you are my inspiration that someone like me who doesnt have any proper training for decorating, like what you said, I didnt know what fondant was!:) but now, through Mayen’s works i have been inspired to decorate cake through YOUTUBE CAKE UNIVERSITY..:) keep on inspiring people! and Mabuhay!