Coconut Vanilla Bean Birthday Cake with Buttercream Icing

Make a birthday for someone you care about extra special with a homemade cake! This was the first time I’ve attempted baking a cake that didn’t come directly from a box.It’s also the first time I’ve put the skills I learned from Wilton’s Decorating Basics class to use. As coconut was a favorite flavor of the birthday person, I thought a Coconut Vanilla Bean cake would be a good recipe to try.

Using a delicious and easy-to-follow cake recipe from Brown-eye-baker and simple buttercream icing recipe, I made the cake over a span of two days.

The first day to bake, assemble and ice the two tiers….

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…and the second day to decorate the cake.

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A border around the cake gives it a more polished finished. I used the Wilton Star Tip 104 to create this shell-like border and Wilton Tip 3 to create the dots around the cake.

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The buttercream roses were made using the same recipe as the icing and require decorating tools to create (I used a Cake Decorating Set from Wilton). Wilton provided step-by-step instructions on how to make the roses here. Before adding them to the cake,  I put them in the freezer for 20 minutes to make sure they would maintain their shape.

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I arranged the roses in the “birds nest” style in the center of the cake. Feel free to be change it up and place them in your own decorative design.

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Keep the cake in the fridge until about 15-20 minutes before serving. This will allow the buttercream icing to soften a bit (noone really likes hard icing). Although this cake is a lot more work than buying something from the bakery, I loved the ability to make something from the heart and put my decorating skills to the test!

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