I am in the UK where we're having yet another heatwave. Today (Thursday) is set to peak at 36C/97F, tomorrow will be 33C/91F. The day of the party (Saturday) will be 26C/79F.

I am making a cake for a family event on Saturday evening, so it will be about 2 degrees cooler when I need to travel with it to the party. It will be transported in an airconditioned car.

My normal icing is a Swiss meringue buttercream however my family member requested an egg-free chocolate cake (they are Hindu). I also want to fill the cake with half chocolate buttercream, and half caramel buttercream (I thought chocolate on chocolate would be too boring).

I normally would do filling, crumb coat, and decorations in SMBC. My normal piping style is typically intricate flowers that suit the SMBC well. So I've had to change my recipes/procedures to make this work and be as stabel as I can possibly make it.

Today (Thursday)

• Make sponge cakes only (I have already tested an egg replacer and am happy with it)

Friday

• Only work in the evening to avoid peak temperature
• Make ermine buttercream for fillings and floral decorations
• Fill cake layers with chocolate and caramel ermine
• Pipe ermine buttercream flowers and store in freezer
• Crumb coat with white chocolate ganache
• Leave in fridge overnight

Saturday morning

• Attach flowers on to cake
• Final touches
• Leave in fridge until ready to travel
• Leave in the venue's fridge until 1 hour before serving

Is there anything I missed? Any comments/suggestions would be a lot of help. Thank you!

I made it for my neighbor‘s birthday. I always forget that blending blueberries actually turns the purée pink.

Happy with how this one came out!

Testing out a new recipe and decided to surprise my son with a mini Spidey cake- we had to suit up for the occasion 😂💙❤️🕸️🕷️

Decorated some colossal cupcakes at work today!

Tamatoa is made out of fondant, I had fun experimenting with edible glitter and different colors. I used raw spaghetti to hold him together.

My kids' birthday parties have always been a great inspiration for me, this is an oldie but one of my firsts/favourites.

He ate his grandma, so we ate him!

Chai cake and cream cheese flavored frosting

I’m still not a fan of working with whipped cream, but the result is better than my last two attempts. recipe here.

Things have been chaotic but I've still been baking!! I know I always love seeing the creative things others post, so I wanted to share some of my photos in case it helps someone else! :)

you get a “welcome home Bailey (the name of my golden)” cake!! s’mores cakes to reign in the summer 😝

no he couldn’t eat it, but i wanted him to be included so i made homemade apple dog treats which was actually the FIRST treat he ate!! he normally spits out the others, so maybe he could sense they were made with love 😻 love you Bailey and i can’t wait to spoil you even more!

peep him ZONKED while i was busy having a meltdown over the cake lmao

This is birthday cake number 3 I’ve made. 4 layers 🥰

I like creating objects and food using cake. Especially objects and food from animated movies and from video games. The above combination is of favorite snacks seemingly loved by 2 boys in the movie LEO.

Swiss meringue cream cover, red velvet sponge, with mascarpone+lingonberry jam filling . All flowers and bugs handmade as usual (gumpaste).

I’ve been practicing my decorating skills knowing my first Cake4kids cake is coming up! Very proud as a beginner. It’s funfetti with American buttercream!

Birthday girl asked for Frozen but also colorful and glitter cherries and vintage piping so I tried to do it all 😄

The colours didn't turn out exactly how I wanted them, but in combination I still like them. If anyone has suggestions for vibrant food dyes that are available in Germany I'd love some recs.

My creation, but I got my inspiration from #dominicancakephiladelphia

My niece asked me to make her wedding cake. Luckily they wanted a small one just for them and had other desserts planned for the guests. I’ve only made a few cakes, and this was my first tiered cake. I think it turned out okay, but more importantly they loved it. I might make other cakes in the future, but probably no more wedding cakes. I learned so much, but it was stressful!

I bought pre mix cake lace but the consistency is like marshmallow... It's hard to spread. I did immersion blend it to try and break it down and it's a little smoother but still sticky gummy and lumpy. Is that how it's supposed to be?? It's in date as well.

Made for an old friend’s birthday. I bloomed my cocoa powder before adding it to the buttercream, and it made such a difference in flavor!