A year before my friend’s daughter’s 18th birthday, she ask me to make the cake for the party. It is a tradition for Filipinos to throw a big party when girls turned 18 years old and we called it a “Debut”. The themed color was purple/lilac. I am a home baker and bakes cake as a hobby and sometimes I do bake cakes for family and close friends. I was happy that she considered me to be a part of the event yet worried I may not meet her expectation and other thing is that the distance between us is more than 900 miles by plane!
This 3 tiered, 10, 8 and 6 are all Chiffon Cake, and 4 layers on each tier and all were layered with Italian Buttercream frosting. Yes, chiffon cake is very delicate and soft and spongy so stacking them is very challenging. I used dowels to secure the cakes. And believe me; August 24, 2018, this cake has to travel for 2 hours by plane from Vancouver, BC to Whitehorse, Yukon. I decided to put the unassembled cake in the box. The cakes were covered with the frosting and fondant and my husband and I have to hand carried them. Those 8 and 6 were wrapped and boxed with our checked in baggage. Weather up north is cooler even summer time so I did not worry about the cake. When we arrived in the hotel, the cakes had deformed slightly and of course I brought with me some extra fondant for fixing. I decided to make those smalls round fondant for the 8 and 6 to make it more even rather than covering it again. We haul the unassembled cake to the venue and there, I stacked the cake together. The flowers were made of wafer paper that I made in advance and the tiny birds are made of fondant. It was to a great surprise to all knowing the cake had travel that far yet looks phenomenal.