Thursday, July 7, 2011

Warrant Officer Cake

I'm probably only going to say this once. (today)

My GOODNESS -- look how cool this cake is!

And I can say that, even though I made it, because its all buttercream. (Except the little congratulations banner at the bottom...but let's not be so picky, shall we?) And buttercream and I aren't exactly best-friends-forever-sleep-over-at-each-others'-houses-on-the-weekend type of friends. We are more like people-that- have-a-mutual-friend-and-we-would-only-be-friends-with-each-other-if-that-mutual-friend-was-dying-and-needed-us-desperately-to-team-up-and-steal-the-top-secret-antidote-to-stay-alive kind of friends. So, you know, this cake is basically never going to happen again.

Oh, and in case you are wondering...this is a giant replica of a warrant officer insignia in the US army. And in case you are still wondering...insignia means badge or distinguishing mark. And in case that didn't clear things up either... "The Army Warrant Officer is an adaptive technical expert, combat leader, trainer, and advisor."

15 comments:

Lorraine said...

Wow! Incredible.

lizy b said...

That's just....can't even....how did you....and then the little....
Girlfriend, you rock.

Susie said...

I would guess that most would rather have a fork in your medal than have the real, tasteless one pinned to their chest. (but congrats to the w.o. lucky enough to get both!) That is a work of art!

Camille said...

Ho hum (yawn). .. another beautiful creation by you. (o: Hugs!

Eli said...

I'm a new follower - and this is amazing. All of your creations are amazing! I'm new to cookies/cakes and am really envious of your talent. Btw I understand the conflict with Buttercream - I'm the same way. Fondant and I are best friends, buttercream and I are best enemies!! This post encourages me to keep trying! Thank you for sharing...

Crazy Lady said...

The patience alone to do this kind of detail completely evades me. Well done! It looks fabulous!!

The Vanilla Bean Baker said...

This work with buttercream is absolutely outstanding! I have a feeling the newly promoted CW2 is going to be as proud to show this as much as he will be to waer his new rank on his uniform!

Myrna said...

All buttercream....WOW! Great detailed work! Love the attention to color also=)

bellacakes said...

Great job!! I hope you treated yourself to a whole lot of chocolate or wine after you finished. You have the patience of Jobe:) Amazing!

Liz said...

The CW2 was very proud of his cake and there were a lot of other "wows" in the room. I was hoping the leftovers would make it home but his soldiers didn't let them leave the office. The cake was very delicious and there are a few others who now want one just like it!

Elizabeth L in Apex, NC said...

This is astounding! Very well done.

Jessica said...

I love this cake and I am making a cake for a CW4 and would love to know if you could give me any information on how to make the insignia. I have been searching on line to see if I could find anything and I ran across your picture which is amazing. Please help if you can. Thanks!

LilaLoa said...

JESSICA This is a frozen butter cream transfer. Find a picture of the insignia online. Print it out as big as you want it on your cake. (In this case, I made it as big as 2 sheets of paper, half on each page.) Tape the image on to a cookie sheet and cover with wax paper. Tape the wax paper down as well. Pipe over the top of the insignia with gold colored butter cream. Place in the freezer overnight. Since this was such a large transfer...in the morning I flipped it over onto another cold cookie sheet and then immediately flipped it over again onto the cake. Working very quickly, I brushed some brown food coloring into the indented places to give it a little more color and dimension.

Natasha said...

Do you think this would work with Royal Icing as well? I am doing my own promotion cake this weekend and would love to use this idea? I

LilaLoa said...

Yes. This would definitely work with Royal Icing. It would certainly be more crunchy as well. :) Put the image under wax paper and use thick-ish icing for the design. Let it dry overnight (don't put it in the freezer.) Using a LONG, THIN knife to gently separate the design from the wax paper in the morning. Carefully slide it into place when you are ready. Royal icing is fragile when dry, so make it thick enough that you can move it and if it breaks...put it on the cake anyway. :) Good luck!!

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