Hello, lovelies! This weekend, I had the privilege of making a cake for a darling little girl's first birthday! It turned out so cute that I just had to share it with y'all. Isabel's mom requested a coconut cake with purple frosting, but she wanted to avoid food coloring... so we came up with the idea of blueberry frosting for a naturally violet color! It didn't turn out as vibrant as it would have artificially of course, but I think the natural, shabby-chic look is charming. Paired with a handmade name banner on top, this cake was the perfect way to celebrate the little one's first year!
Because of potential food allergies, we opted to keep this cake dairy-free. For the frosting, I simply used my Vegan Buttercream recipe {equal parts EarthBalance and vegan shortening plus powdered sugar} and just added extra powdered sugar to compensate for the blueberries. For the cake, I just found a coconut cake recipe on Pinterest and replaced the dairy with coconut milk. Easy peasy! For the decorations, I just did my trusty rosettes with my favorite Wilton 1M decorating tip.
Finally, for the topper, I just got crafty with some scrapbooking paper and stickers, twine, and colorful paper straws {thank you, Target}! To make the shapes, I simply used a large scalloped circle punch I already owned, and decorated them with sparkly scrapbook stickers. I then threaded the colorful twine at the top, secured it to the straws, and stuck it on the cake! Remember to hide long kebab toothpicks inside the straws to make sure your topper doesn't collapse on top of the cake. And well... that's it! I wish I had an inside picture of the cake, but I guess we will just have to use our imagination and think of a white cake with purple filling. 🙂 Happy first birthday, Isabel! I hope you enjoyed your cake!!
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