60 quart Hobart mixer: $5000
16 pounds of powdered sugar and cocoa: $35
Adding the sugar while the mixer is on the highest speed: Priceless
(Picture is my boss Esti, who graciously agreed to allow me to post–and mock–her secret shame in a public forum. What a champ!)
We called this the “Paris Hilton cake” because every reference picture we received for the cake’s design involved Paris Hilton in the background. In real life it was even more scorchingly pink.
Can you believe we made this bow ourselves? The whole process was a comedy of errors involving holding fistfuls of unraveling ribbon, florist wire, grocery store twisty ties, and the occasional dab of glucose. I don’t even want to tell you about the shenanigans going on in the back of the cake to make the number sparklers stand like that. Let’s just call it…cake magic.
The cake is beautiful, as is that bow on top!
I honestly think every cake needs at least some pink 
.
Hahahahahaha! Priceless, indeed. The cake is beautiful – cake magic always helps too.
I heard that all the famous pastry chefs in Paris mix things just like your adorable boss. Its a very advanced technique which takes years of silent meditation to achieve. She must be a pastry ninja!
ps-that cake is, like, so HOTT!
Love this cake!! Pretty in pink!
LOVE the cake!! Way too cute… All of your work is great!!
What a beautiful cake! I’m sorry, but when I turned twenty-five, I think I had a store bought cake and maybe presents with some stick on bows…