Every year for my birthday, I make myself a Hello Kitty cake of some shape or form. And this past year was no exception! At the time (this was back in April), I was so inspired by I Am Baker's wreath cake, that I knew I wanted to make it, but with little piped Hello Kitty's added to the mix!
I was in a strawberries and cream mood, but I wanted it to be really light, so I made a chiffon cake instead of my regular vanilla cake. Since I've found chiffon cake to be tricky to slice, I divided the batter into three 8-inch round pans to give me three layers of cake (instead of baking up one big cake and then slicing it into three layers).
Once the cake was baked and cooled, I filled each layer with freshly whipped cream and sliced strawberries.
With a bit more whipped cream on top of the strawberries, to seal them in.
After the last cake layer was stacked, I covered the top and sides of the cake with more freshly whipped cream, and smoothed it with an offset spatula.
As I Am Baker mentions in her wreath cake tutorial, you can pipe a ring of frosting on top of the cake to give the wreath a bit of a "lift" above the rest of the top of the cake. So I dutifully followed her instructions!
Then I began to pipe my "flowers", using colored buttercream and various sizes of open star tips. (Note that I whipped up a separate batch of buttercream, just for the flowers!)
I added more and more piping in other colors using other star tips...
... until I was happy with my wreath.
I could have left it just like this, because it was already so cute! But, I needed me some Hello Kitty!!!
So I piped my Hello Kitty faces with whipped cream, using a large round tip for the face, and a leaf tip for the ears. (See more on how I pipe my Hello Kitty faces! There is also a quick tutorial in my book!)
I used a small round tip to pipe black eyes and whiskers, and a little yellow nose. And for the final touch, I added heart confetti sprinkles to form the bow.
Wheeeee!!! Happy Birthday to me!!! :)