Last December, we celebrated Elora’s 5th birthday in Los Angeles, so while this springtime cake may not seem like an obvious choice for a winter birthday, it was actually perfect. 😉
This Jelly Belly Flower Cake from the always fabulous Glorious Treats has been in my mind since I saw it, and Elora loved it to too, so that’s what I planned. I ordered the Jewel Collection Jelly Bellies before we left for California, and also packed my trusty cake turntable, angled spatula, and Wilton gel colors (they add color without watering down the frosting, which regular food coloring tends to do). (Thank goodness for free checked bags!)
My secret to making very decorative cakes a do-able endeavor is to — gasp! — use a cake mix. Honestly, no one’s paying that much attention to the cake itself, and if they were, cake mixes are tasty, and if nothing else, predictable in terms of texture, etc.
I will say that slicing over half a pound of tiny Jelly Bellies was a labor of love. Dear helped, and when we ended up with more Jelly Belly flowers than absolutely necessary, I simply slapped more flowers on the cake. Why not, right?
We all enjoyed it, and, most importantly, my little birthday girl was celebrated with the cake she’d anticipated and talked about for so long.
Hop on over to Glorious Treats for full instructions.