Cake by the Slice!

If you're wondering what kind of cake you would eat by the ocean, this is it.  Although I would eat this cake anywhere, anytime, anyway.  Normally when you think of a birthday cake, you think of the entire cake, frosted and decorated.  But you have to remember, I'm not normal when it comes to cake, in fact the only reason to decorate the cake and leave it whole is to keep myself from eating any...even a tiny bite.

After making and decorating a cake, the hardest part is waiting for the occasion to eat it.  Guests might notice a slice missing if you cut into it, but don't worry, I've found a solution...by making cake slices, one or two pieces could go missing without notice.  Let me show you just what I mean, cake by the ocean...

Cake by the Slice

Before the photo was taken, all the slices were accounted for.

 

I'm not saying what happened after the photo.

 

Can you blame me?

We both know you want a slice too.

And if this has you wondering how?

 

Let me introduce you to the newest tip in my decorating tip collection...the Russian Cake Decorating Tip.

 

Oh wait, you've probably already heard of them because they're pretty much everywhere online.

 

Several months ago I ordered a few to give a try, I was very pleased with the result and how simple it was to create these cake slices.  If I had known that, I would have used them long before now!

 

Yes I said simple.

 

I'll show you just how simple.

 

But first we need to bake the cake.

 

I baked two 8" rounds, sealed in saran wrap and froze over night.

 

Make the markings in the cake for the size slices you want to serve.

 

Before the cake is completely defrosted, slice into pieces.

 

Make chocolate ganache, recipe HERE.

 

Pour over the partially frozen cake and let it drip down the sides.

 

Immediately sprinkle with pastel sprinkles.

 

Here's that Russian cake decorating tip I was telling you about.  I ordered a small set of tips and found the one I liked best.

 

I first practiced on the counter and once I got the hang of it, it was quite simple.

 

Pipe three roses across the top of the cake by squeezing with a little pressure and pulling up.

 

I suggest you practice on the counter too.

 

Once the roses are in place, add green leaves with the Wilton #349 tip.

 

Now each piece is ready to be served.

 

Yea, that's what I'm talking about.

It's like a serve yourself birthday cake, making more time for you to enjoy the party!
 

Cake by the Ocean.
 

Now you've got it, your Cake by the Ocean or...by the Slice!