Cow Cake

Cakes are made to be eaten. Aren't they? I'll tell you what, this little guy was really hard to cut open. Maybe it was his cute little licorice eyes.

This was a one of our smaller cakes - just two round 8" slabs that were shaped and covered in a really thin white fondant (which was, as always, homemade). This was the first time C&C worked with a cream cheese butter-cream icing - which was used on the spots, bell collar, nose, and underneath the fondant. The icing was just as beloved as the cow.

I love it when cakes come out with a bit of personality. Yes, it makes them harder to eat, but it also shows how much care goes into the process. This little guy was certainly adored by the birthday girl (I guess it's a Calgary thing?). The adoration only lasted so long, though. Like everything else we make, the cow had to be sacrified to the cake gods.

Poor Cow.