FINALLY! I had design freedom on a cute cake with a children’s theme, & I have been DYING to coat a cake in sprinkles! So I grabbed the chance & rolled with it!

This cake was for Toybrary Austin’s birthday party, celebrating their first year in business. They are an awesome venue which features zillions of toys you can check out & return like library books (which is great because kids play with the toys you buy them for what, 5 minutes, & then play more with the box it came in?), plus they host birthday parties, baby showers, etc. REALLY cute concept, precious place, & a lovely caring owner. All she asked was that I include her logo with Blueberry the Toybrary Bear, & she loved the melting ice cream cone I had done on another cake.

The top tier is gluten free Australian Chocolate Mud with Salted Caramel buttercream filling, & American buttercream icing coated in candy sprinkles. The bottom tier is my classic Vanilla Almond cake with White chocolate Swiss meringue buttercream filling, dark chocolate ganache, & fondant decor. The bottom tier & cake board are decorated to match the theme on the Toybrary Austin website. The ice cream cone is a real sugar cone, filled with cake pop dough & coated with melted Ghirardelli dark chocolate.